Recent content by shibbypwn

The line is just a regular picnic tap- i'd guess 2-3 feet? I've reduced to serving pressure of 13psi.

First time kegging. Force carbed at 30psi while agitating (over 24 hours ago). It's pouring about 75% head and has a little carbonation. I'm guessing I just need to wait for Co2 to work its way into solution? Just wanting to understand what's happening inside my new toys!

About to keg for the first time- also my first all grain batch. Lots of excitement. I've read about various ways to keep kegged beer cloudy, without pouring out mass quantities of yeast slurry every time I want a pint. I could cold crash... But I'm afraid I'd lose too much yeasty goodness...

does DME ferment better than LME? Perhaps LME+DME+Sugar could do the trick? I pitched 23g of Safale-05, and fermented around 68 (used ice bath last time- now i've got a chest freezer with temp control).

This will be my 5th brew, and my 2nd attempt at a black IIPA. the original recipe is here: http://hopville.com/recipe/591764/imperial-ipa-recipes/yodas-darkside-ipa OG was 1.092 FG was 1.022 Here's what I'd like to fix: I want to lower my FG- I've heard subbing sugar works well...

Thanks. As a side note, I have similar issues storing star San. I keep a blue Tupperware container full of it, but it always gets moldy on the lid and walls. I suppose I could just make a new batch every time, but I'm trying to be economical

I use an upright freezer chest freezer with a Johnson digital temp controller for fermentation. This was my first batch using it, and I just opened up the freezer after a four week primary to discover there was quite a bit of mold growing on the outside of my carboy, and in various other...

The yeast was Mfg in May- so only a month old (brewed on 6/6). I let it swell for about 36 hours- my only concern is that it was delivered to my apartment managers' office and then left their overnight, unrefrigerated. I live in Texas, so the truck temp was probably high also. I've resolved...

I made a bavarian hefe kit from northern brewer, using a smack pack of Wyeast 3056. I had heard from lots of people on this forum that this yeast was a beast at fermentation, but mine's been rather sluggish. I pitched my yeast 11 days ago, and I've been fermenting at 65 degrees-in the past...

This is my first fermentation using anything other than an ice bath. Definitely getting a thermowell for the next brew. I've always heard it preached around here that stability was super important in fermentation- perhaps even more so than cool temps (i.e.- a stable 70 is better than swinging...

So, now I've got a carboy full of beer in there- sensor taped to the side, insulated with a sock- the temp is still swinging, but not as much. I have it set to 66, and it swings from 65-63. Im thinking maybe I didn't insulate well enough, and I'm still getting air temps?

After each time I use my siphoning equipment, I pump water and star San through the hoses to clean and sanitize them. But I always end up with residual water stuck in the hoses, leaving that dingy foggy look in my hoses. It seems to me like that is just a breeding ground for bacteria or...

I used a smack pack- no starter. Mfg date was last month (May) I gave it a little over 24 hours to swell. I aerated via shaking the carboy for a solid couple of minutes

Brewed my first Hefe- over 24 hours in and no visible signs of fermentation. Pitched Wyeast 3056- temp has been held steady at 65 degrees. At what point should I consider raising temps or rousing the yeast?

And you hook this up to your wort chiller? Do you need any special hookups, or does it have a hose fitting already?