Recent content by toledoBrewer

I just cut the tubing a part. It didn't smell or feel like a lubricant. I don't remember anything going back into the manifold, but clearly this has to be beer. I'll definitely be taking the system a part and soaking it in PBW tonight. Thanks for the help in figuring out what this is.

Yeah, I've been using it for two years. I haven't had any beer go back into the CO2 line. So, I'm pretty confused about what it could be.

Thanks for all of the replies. The manifold is about two years old, so the stars must have just aligned perfectly. I'm going to assume it was cutting oil as it looked like transmission fluid. I'm also assuming that it is good to drink since it looked like it didn't get to the post and the keg is...

I just racked a blonde ale from the primary to a keg. When I turned on the gas at the manifold, a red fluid came from the valve. I didn't let the fluid get into the keg. Two questions... 1. Is there a lubricant in the manifold valve, in which, it cracked and is now junk? 2. If this is a...

36,664 gal + 5 gal Pale Ale + 5 gal Porter + 5 gal Pumpkin Ale + 5 gal Pale Ale + 5 gal Oatmeal Stout + 5 gal Hefeweizen + 5 gal Rye Ale + 5 gal Blonde Ale + 5 gal Blonde Ale + 5 gal Black IPA = 36,714 gallons of delicious beer

Do you ever check the "Est Pre-Boil Gravity" on the right hand side of BeerSmith? That could help indicate your efficiency. I know that my sparging techniques are horrible. I hit my temps, but I only get 68% - 70% efficiency because I only sparge once. I don't want to risk extracting tannins. I...

Thanks for the advice. Yes, I pitched both the Wyeast and the Notty. I followed the instructions on the Notty with adding 4 oz. of water, let it sit for 15 minutes, then stir. The expiration date on the Notty was 7/2014, didn't see a manufacturers date. I can't remember the date on the Wyeast...

Yesterday I started a batch of Irish Red Ale. About 45 minutes into my 90 minute boil I realized that I had not pulled my Wyeast 1084 out of the fridge and start it. So, I pulled it out and did the whole smack pack thing. As the fridge is around 40 degrees I was worried that I would not have...

Good luck over there. I know what you mean about the beer selection. I deployed to Egypt for my second deployment and we were allowed to drink. Not the best beer selection though, wished I would have been able to make my own. But there were standing orders against it.

Welcome to the forums. Even before I signed up for an account on here I always came here for tons of information. Good luck with the batch that you are going to bottle.

I know this is an old thread. But I recently started kegging and I wasn't sure whether to leave my CO2 tank and regulator inside the refrigerator as well. I have seen other threads saying that people had heard it was not good to leave the regulator in the fridge, but wasn't sure if it was true...

It wasn't a brew day, but I was recently transferring an American Wheat onto some raspberries. I dropped a pint glass and realized that somehow a few shards of glass got into the secondary. So, I had to dump the batch. I learned to use Solo cups while brewing.

Thanks, I'll have to look into giving that a try. That sounds like it is a simpler solution.

As we are in the summer months and the basement is beginning to get a little warmer, I would like to have a better idea of the internal temperature of the fermenter. The ambient air in the basement is around 66 degrees right now. I cool the wort to 65 before I pitch, and then once the sticker...

There was a post on here recently, it was on the home page. The guy was making a big beer, as well. I remember he had an OG of something like 1.180 like you have and it didn't ferment down past 1.043 and was syrupy. He ended up freezing the batch. As it started melting he put that into one...