Recent content by rayzor

I was just making 1 gallon of apfelwine (cheap apple juice from the store with coopers yeast, a pound of sugar, and the zest from 2 limes), and I thought I'd add a little yeast nutrient to it. I tried to sprinkle about a teaspoon of it straight from the package into the bucket, but a big lump...

Thanks! :mug: These parts are for the mini keg growler (2 and 4liters). I know of one place, but the owner won't sell the parts, and won't tell where to get them. He only wants to sell the completed assembly, which costs around $90. No way to do business if you ask me. Those parts would make...

Do anyone know where I can get my hands on the two on the bottom right?

Helped a lot. Thanks :)

So, it's possible to prime the keg with no headspace to get carbonation, like you normally would? Put in another way, if the keg is solid enough, the headspace is not needed?

I've never brewed any wine before, and I don't want to brew 5gallons on the first try. More like 5 to 10 liters. So, is it possible to use half of the juice in a wine kit, and store the rest for the next batch? Or will it get ruined through oxidation, or other factors?

Thanks

How long would a 2kg co2 last when you use it for forced carbonation ?

Thanks! Guess I'll add some extra co2 if it gets undercarbed.

Thanks! Yes, I have have a pressure gauge. I'll try that. Just got the keg and need more experience. Read about a guy whose keg "exploded". Freaked me out So, what are the chances that a 4liter steel keg, with 4 heaping tsp of sugar and no headspace could be damaged?

Hi I just kegged some of my beer in a 4liter mini keg, and I added 4 heaping teaspoons of sugar. Is that about right, or is it too much? I read somewhere that you should use 1/3 of the priming sugar used when bottling. Is that correct? A little afraid that my keg will go nuclear on me :-/...

Planning to ;-) The missus has to sign papers of approval first :-P

70F is 21.1C. Right now it's 9PM over here, and it's 22.4C outside (tomorrow 30C), and 24C inside. Even warmer up north at the moment. So no, there's no arctic temperatures over here :D The fermenter with my current batch is sitting in ice bath at the moment to keep it below 72F

Guess I'll try that...though it's going to be a bit hard waiting that long ;-)

Any of you had this experience? I've started using whirlfloc in the BOIL, AND clarex (drops that is also supposed to make the beer gluten free) AFTER PITCHING to clarify my beer. Is this too much finings for a 5 gallon batch? I've experienced close to crystal clear beer after just 3...