Recent content by rival178

I know very old thread, did your beer taste better after letting it sit? Did you change your methods? I'm having the same issue.

I have a single regulator that is 30 psi, I just purchased a dual regulator and it had 60 max psi. Why would I ever need 60psi, it seems my new regulator is harder to pinpoint the exact psi as each mark is 2 psi instead of 1. Thinking of returning it for dual 30psi. Thoughts?

Only reason is I only have 2 kegs and I don't want to lose one for 6+ months while this conditions.

Only reason is I only have 2 kegs and I don't want to lose one for 6+ months while this conditions.

Will this plan work? 5 weeks in the primary, adding the oak and bourbon for the last 2 weeks, then move to secondary leaving behind the oak to condition for a few months? Then into the Keg. Is that enough time for the oak?

When do I add campden tablets during all grain Brew? Matt

Is 1 liquid pack with a starter enough for OG of 1.064? Matt

I'm brewing an IPA with OG of 1.064. I'm reading that 1 pack us us-05 may not be enough. I plan on re-hydrating it before I pitch. Should I use a liquid yeast and make a starter. Should I use 1 pack of dry US-05 with re-hydrating Should I use 2 packs of dry US-05 with re-hydrating? This is...

I gave it 2 weeks in the primary, and it's been in the keg for 1 week today. What is carbonic acid bite and can I adjust something at this point to help with the after taste? Matt

Thanks, I'll let it sit for another week or so, what interesting is that it seems to be work with more carbonation. If I pull back the co2 to 7 or 8 psi the bitter aftertaste is not as bad.. Matt

My Caribou Slobber has a very good taste, it's only been in the keg for about a week with some force carbonation. Currently I have it set to about 43 degrees with 12PSI. The beer pours fine and taste fine at first, but once I swallow the bitterness really kicks in on the back of the tongue and...

My caribou slobber has only been in the keg for a week with some force carbonation. My line length was only 4 feet so with 12 psi I was getting lots of foam. I could dial back the pressure and get a nice malty tasting glass. Today I changed the line to 10 feet so I keep serving pressure at...

Does anyone make a low profile disconnect?

I have a 27" of space, will a standard ball lock keg with connections fit? Matt

What about measuring out the priming sugar and putting it in a small bowl, then add 1/2 of boiling water to it and dissolving that way. The priming sugar will be less than an ounce for the 1 gallon batch.