Recent content by surf71

Let's go, let's do this...

chickypad, should I just purge and seal with about 10 psi? or do I need to actually get a full seal and do 25-30 psi?

I bought my filter setup through Midwest and it's their water filter setup where you push from keg to keg. It doesn't say anything about keeping the lids on or off, or if either of the kegs should be purged with a little or no CO2. I know in some breweries the bright tank is set to about...

I have a false bottom but I think I do want do give it a shot next time doing a batch sparge.

In general how much are you adding to bring it up to 165?

I currently use a rotating sparge arm and I'm happy with my efficiency but I know it could definitely be better. How many folks have gone from one to the other (either way) and which do you prefer more? Just looking at batch sparging, it seems that you collect more liquid overall which means...

It's the same in that you're doing the same thing cleaning and sanitizing but they are using much more powerful stuff. You also have to think that you can get in and scrub your fermenter/carboy/bucket, relatively easy, where a 30+BBL system won't let you get in there and scrub the same way.

I opened up my keezer to check the CO2 level on my tank and the bottom of the keezer was filled with Co2 and the bottle was done a few hundred pounds. I turned off the regulator but my keg was flat. I just ordered some new poppets and they should be here in a few days but if that doesn't do it I...

I went with the QD's from midwest supplies but I'm sure any of the ones you pick up from Midwest, Morebeer or NB are pretty much the exact same thing.

She's dead but not forgotten.

Is there anything I can do with this or repair it? The compressor stopped and there is no cold air at all.

There are some really good breweries here and nothing against Schlafly or 6 Row but I think 4 Hands and Civil Life are probably the best. For good beers to drink go to ITAP in Soulard, Bailey's Range downtown, or The Bridge Tap Room. You can't go wrong with any of the places but just pointing...

I know I've jacked up more than one batch because of temperature fluctuation.

I ended up brewing a big Imperial Stout and ended up doing this exactly. Since I didn't have enough room in my kettle I just ended up doing a 3 gallon batch.

I did my first imperial stout with my friend and professional brewer Will. We did an all-grain batch for what is a 3 gallon recipe. The original recipe didn't call for all of this grain but he said use it all. So here is the recipe. 11# 2-row 1# caramel 80l 0.5# chocolate malt 0.5# roasted...