Recent content by stjackson

FYI, burying your fermenter/kettle in snow will actually make it cool slower. The snow makes for a pretty good insulator and will hold the heat in quite effectively.

That's what I was afraid of; having only ever kegged one beer, I wasn't sure. Thanks for the info.

So, I bought a couple pin-lock kegs a while back, but only had enough hoses, taps, etc to hook up one at the time. I'm looking to get the rest of what I need to get both kegs going at once, but I discovered the other day that I don't have a gas dip tube on the keg that hasn't yet been used. I'm...

So I recently took apart my 2-piece ball valve (from Bargain Fittings) to clean it, only to find that one of the two white teflon seals (on either side of the ball) was totally mangled past the point of being useable. I've tried Lowe's, but they don't sell any replacements. Anyone have any idea...

Probably too late, but I'm interested in the corny kegs as well. I'm located in Columbus, GA, so I could pick up.

Does anyone else think it's funny (and a bit ridiculous) that there are only 3 countries in the world that don't use the metric system, yet we call this "un-metric" system of measurement the "standard" system? How, exactly, is it standard? You may now resume your regularly scheduled argument.

Two things: First: "The other camp uses algebra, math and computers to model the taste of beer and the predicted taste of a recipe to determine stylishness." I don't know any serious brewer who thinks this way. I can make two beers with the exact same numbers that are completely different...

It's an IPA. I know you want to call it a "Golden Ale", but you've made an IPA. A little low on the IBUs, perhaps, but with the higher-alcohol content and the hop character you'll get from the dry hops, any judge is going to think you tried to make an IPA. I guess you could call it an "Extra...

Without seeing the recipe, it's hard to make a judgement. However, unless you're brewing this for competition, the style designation is really unimportant. Brew what you want to drink, style guidelines be damned! But, like I said, if you want good feedback, we'll need to actually see the...

I can't speak to the differences because I've only ever done it beer onto gelatin. Maybe next time I'll try it the other way round. I also never have to use it in a lager; 5 or 6 weeks at 32F usually results in a crystals-clear beer.

I've always done it that way. I rack my already cold beer onto my gelatin mixture and let it sit in the freezer for a couple of days. 48 hours is plenty of time for crystal clear beer, but there is still plenty of yeast in there to carbonate.

I don't know if it will affect the yeast at all, but I'm pretty sure you'll have better success if you rack cold beer onto the gelatin and keep it cold for a couple of days. If you just pour it in, it won't mix well and won't clear the beer as well as it could.

It was already fermenting when you hit it with your O2, it just hadn't starting showing the more easily visible signs at the time. How was the slurry treated? You says 4 weeks old...was it washed yeast from a prior batch? Did you pitch it into a starter first? How was it stored? It sounds like...

I've heard that as long as the wort is turning itself over, you've got a strong enough boil. There was a Brewing TV (RIP) video a while back of Jon Palmer brewing a batch of beer, and the shots of the boil didn't look to be what I would call "very vigorous". It was strong enough that the wort...

Personally, I would cut out the 60-minute hop additions and add in some flame-out hop additions. Also, and this might just be a personal taste thing, but with the starting gravity you're going to have (maybe as high as 1.130 depending on efficiency) and the yeast you're using, you will probably...