Recent content by rl1373

The keggle has actually never had fire applied to it. It was leak tested with the valve installed and thats the farthest I got with it. The keg is perfect cosmetically. It would be a great candidate for a nice polish job. (which is what I was planning on doing to it and why I picked that one).

20 miles north of detroit. Macomb Township, Mi

Bump for a price drop..

3 Ball lock kegs and 1 pin lock keg. All 4 hold pressure and have been leak tested included with each keg is 2 sets of extra replacement gaskets including the lid. $50/piece :mug: Call or Text five-eight-six two zero two-2639. My name is Bob. Thanks!!

Mash Tun- CPVC manifold (shown upside down to show filter) disassembles for easy cleaning, the lid is insulated w/ spray foam to keep maintain the temp better. also have siteglass (not installed) that I will throw in ($50).. Price dropped $35 Immersion Chiller ($35) Price drop $25...

Frigidaire 7.1 Cu/ft chest freezer MODEL NO. MFC07M3FW1 35" by 23" by 3ft deep (includes 7 1/2 collar) Collar is insulated by 1/2" foam insulation board Johnson Controls A19AAT-2C Freezer Temperature Controller (4)Perlick 525SS taps 4 port gas distribution block w/ 4 shut-off valves...

The fermentation process is complete at the point of bottling (except for the small amount of sugar added at bottling). I think the yeast temperature is going to be more relevant during fermentation then at bottling. I would keep it above the lowest temp listed on the yeast while bottling.

shouldn't cause any problems.

IMHO, A 9 gallon kettle is plenty. The one I currently use is 9 gallons and I've never had any issues with it. Figure this way, say your shooting for say 5.5 gallons in the fermenter. So theoretically your system boils a gallon off in an hour (this varies) and you need to boil for 90...

good luck. Let us know how it turns out. This is by far my favorite IPA.

Corriander and zest is typically added at flameout or shortly before. I don't think your going to have the same effect as a 60 minute boil of hops. I think if anything you might have eliminated those flavors altogether. I wouldn't stress to much about it. Even if you have created a zest...

1/2 lb of crystal 40 in a gallon of water isn't going to yield a ton of sweetness.

I think what your seeing is cold break material. If you google cold break, you'll get some good pictures of what your talking about. Cold break is composed of proteins that require cooling in order to come out of the wort. You'll see it float around during active fermentation.

I think myself and many other people on this board would agree that a secondary is completely unnecessary unless you enjoy cleaning buckets. When I started brewing I almost always did a secondary with my beer. After doing some research and trying it for myself, I find that I really can't tell...

Mashing is different then steeping. Mashing is actually the conversion of starch to sugar by an enzyme contained in a base malt. In order for the enzyme to be activated and the conversion to occur the temperature of the mash (grains and water) is typically in the temperature of 148-160...