Recent content by SILVER13ACK

awesome!! That's what I like to hear. Thanks everyone!

Hey! First check out my pics at Picasa Web Albums... Picasa Web Albums - Kegging Irish... Now, I read John Palmer's description of infections, and if this is even an infection, it should be 'OK' I guess. I siphoned the beer into my keg and left all the gunk/stuff on top out. The beer tasted...

Are you pre-heating the tun? Losing 6 degrees while using a sleeping bag seems extreme to me.

What the heck....isn't it like $8 for 32 oz. I wouldn't call that expensive. But I guess it's all relative.

Have you checked out Iodophor? I dont think it's pure iodine, but why not just use that? It's a few bucks for a big container.

+1 to that. I have one pot, and one cooler. I actually have 2 pots, but I only use one.

If you're going to use the 'brew in a bag' method, then I'd recommend a 10 gallon pot. A 9 gallon at minimum. You have to have all of your water and grain in there at once so you need a lot of room.

If you haven't heard it yet, you gotta checkout the brewing networks podcast on Metals. The Brewing Network.com - Brew Strong: Brew Strong: 09-29-08 Metals that Affect Your Beer It also might be a good idea for the mods to put this link in the original post of this thread.

Because when you are talking about something like this, no one want's 'opinions'. They want facts, not urban legends, and what someone might have heard once upon a time.

True Dat! When I started drinking my first kegged beer, I was like...well, it's OK, and it was cloudy. After about 3 weeks of drinking it, my last 3-4 pints were crystal clear and it tasted better than ever. I learned my lesson.

I just got a 10 gallon Aluminum pot after using SS exclusively in prior batches. It's awesome...10 gallon pot for $45 shipped from Sams Club. Can't beat it.

There is no 'correct' way :) You can mash, mini-mash, mash-potato, whatever with any amount of water. The ranges can vary from 1 - 2 qts of water per pound of grain. Don't be afraid. There is no 100% right way. Your temps are more important than the amount of water anyway.

Heh, isn't boiling 212 degrees???

Wouldn't we all be insane by now? Don't they use copper in breweries. Didn't breweries use to (some still do) boil in copper kettles? Sorry, but I think you are punching in the dark here.

When you did your test run, did you pre-heat the cooler?