Recent content by tubz

Thanks for everyone's input. I'm going to replace all of my plastic and brew and ferment my next batch in the garage with my buddy's turkey fryer to see if anything changes. As for the questions about my temps.. the whole reason I ferment in the closet is because it holds a steady 60-62...

Yes I'm rinsing everything between the PBW and Starsan. I keg everything, but nothing makes it into the keg because it's terrible. Ha. I'll definitely try boiling the chiller. Good idea.

I check the pH of the starsan before I use it just to make sure its good. I mixing it with room temp tap water. I transfer as much as I can, leaving the trub behind with the racking cane. After I use a spoon(or anything) it goes right back into the sanitizer until i need it again. I'm using...

I do a mix of extract and all grain, depending on how much time I have. I get the same results with both.

Thanks for your help so far. I'll try to keep answering your questions as they come. My immersion chiller I simply soak in starsan. I'm not topping off with water, doing full boils. It's definitely in the fermenter. I've tried several different water sources. Right now I'm using tap water...

It starts the night before when I fill my carboy with PBW to soak overnight. I give it a good scrub with the brush in the morning and fill it when Starsan. This soaks for a few hours while I mash and boil. I fill a five gallon bucket with pbw and soak and scrub everything else (racking cane...

I need your help oh lords of homebrew. I have been brewing about twice a month for 6 months or so. I have never made a single drinkable batch of beer. Every single beer I do ends up with the same puckering, sour smell and taste, which I'm sure is an infection of some kind. I've been trying to...

+1 on the happy gnome. That place is great. Awesome food and one of the best beer selections around.

First post!! I've done some searching on the forums on this subject and haven't found any conclusive evidence either way so I'll just pose my question for those of you much more experienced folks to answer. I'm making the jump to all grain and am (like everyone and their grandmother)...