- Posts 16
Last Activity:12-03-2013 10:11 PM
Posted in thread: Proper equipment to do it right from the beginning - 5 gallon batches on 11-11-2013 at 12:36 AM
Sorry for the newbie questions.... So, lets say you are shooting for a post boil volume of
5.5G, and you end up with too much after sparging, etc and end up needing to do a 2 hour boil
for a 1 hour re...
Posted in thread: Before and After - I decided to clean my regulator! on 11-04-2013 at 02:46 AM
Some regulators have left-hand threads on the high pressure side. Can't tell from the photos.
Looks like it has thread-locker on it too. Hit it with a heat gun to loosen the thread
Posted in thread: Can you recommend an oxygenation setup for < $100 budget? on 10-23-2013 at 03:57 AM
I grabbed a full medical oxygen tank on craigslist for $40 with a regulator. I just run a
length of 3/16" ID beer line to a 1/4" flare fitting screwed onto a 0.5 micron stainless
diffusion stone. Tota...
Posted in thread: Question about Belgian Saison I Ale White Labs #WLP565 (not what you think) on 09-26-2013 at 04:58 AM
When people say 565 (and wyeast 3724) "stalls" around 1.030, they mean just that. It doesn't
completely quit. Rousing the yeast with a swirl and boosting the temperature will get it to
keep going and ...
Posted in thread: STC1000 Wires, will these work? on 09-22-2013 at 12:54 AM
Yep, that'll work fine. I used the same thing on my chest freezer > ferm chamber conversion.
Posted in thread: Darkening Beer After Primary on 09-21-2013 at 04:58 PM
I think cold-steeping a pound or two of crushed Carafa III Special (the de-bittered kind),
boiling the resulting liquid for 15 minutes or so, and then adding it to the fermenter would
add the desired ...
Posted in thread: Need help finding a Siason yeast online on 03-18-2013 at 01:11 AM
wyeast 3711 is probably the easiest saison strain to work with. I've used a few times with good
results, though I prefer the taste of a hot-fermented 3724. 3724 is a huge PITA to work with
though, as ...
Posted in thread: HUGE EFF UP!!!OMG!!! it is still beer lol on 08-09-2012 at 06:27 PM
It was probably settled yeast that it churned up, not mold.
Posted in thread: Upcoming DAR440BL Kegerator Build on 04-09-2012 at 12:52 AM
My door won't close! I used a 1/8 inch dry erase board and things lined up reasonably well, but
the bottom left corner of the gasket won't seal (the hinges are on the right). Any
Posted in thread: DIY Caramel = mountainous FG? on 04-08-2012 at 11:48 PM
The final insult(s) were the off-flavors it seems to have produced in the batch - lots of (what
my nose detected as) sulphur - and this was after 2 weeks of fermentation at its advertised