Recent content by SBC

The fortunate thing about cider is that it lacks the proteins that malt has and does not really have a lasting foam. If you overcarbonate, it is not really an issue. I keg my cider and purge the o2 and leave at room temperature until I am ready to backsweeten and chill and carb.

http://www.chicompany.net/index.php?main_page=product_info&cPath=376_17_46_425&products_id=2262 This is what I have running thru my collar

http://www.chicompany.net/index.php?main_page=product_info&cPath=376_1_3_79&products_id=1070 This may help

Did you see that the 1st and 3rd item does not ship to the USA

I use an adjustable wrench to pry the disconnect off. Open the jaws wide enough to get around the QD and place it so that the lid can be used as the fulcrum (pivot) point. The gas post is notched.

How about a liquid tight conduit fitting? http://www.lowes.com/pd/Gampak-3-4-in-Liquid-Tight-Connector/1098033

Imperial IPA - All-Grain Recipe Kit

S04 generally ends around .998 for me from around 1.052 OG with no nutrients. I have used around 1 teaspoon of acid blend, but am switching to Malic Acid, since that is the acid in apples. That is for 5 gallon batches

get a sanke keg filled and then transfer beer into corney keg at home.

swap kegs around, need to determine if it is a keg issue, faucet issue, etc

How about the regulator?

Why not ferment in the 1.05 Gallon jug. There will be sediment at the bottom of the primary. Going from the bigger to smaller container makes more sense.

The Zymurgy article was a reflection of a lecture from last year's AHA Conference in Seattle. Many of the same pictures. Lecture was BrewGuyver.

Check Fire Extinguisher places, they typically fill on the spot.

I see the picture of your brewstand and I really like it. I am trying to formulate a parts list. What type of fastners did you use? Do you have any other picture of your stand, from different angles? Thanks, Kevin Ervin Baltimore, Md