Search results

I'm in the middle of a kitchen renovation, and I'm trying to keep my brewing needs in mind. One thing I'd really like to incorporate is a good kitchen sink faucet. I'd like one that will provide a good spray for brew day cleaning; it would be a bonus if it could also take a standard faucet...

Who out there has a really good process for sampling? ...because I sure don't. I've tried a lot of the sampling tools out there, but they always seem a bit too fussy and too plasticky. I've also tried using a sampling spigot on my (bucket) fermenter, but I always had leaks. I often find...

Hi all, I've been using spigots on my primary buckets for a while now. I put these together myself, but the set up looks a lot like the "siphonless fermenter" sold by Williams Brewing. This set up "works," in that it makes sampling and siphoning a lot easier, and it's never caused an...

Hi all, Has anyone been able to put together a fermentation chamber with no (or minimal) drilling/building/wiring etc.? For example, I'm thinking something along the lines of a chest freezer with a pre-wired Ranco two-stage controller and a heating pad, with all the cords just running out...

Hi all, Just like the title says, I'm wondering if anyone has any good ideas for securing/clamping accessories to a keggle. I have a few items I'd like to clamp down, but in particular, I need a solution for my copper whirlpool arm. I use a long, over-the-top-style copper arm to...

I'm currently fermenting with WLP380 (Hefeweizen IV), which White Labs describes as having higher than usual sulfur production. My overnight starter smelled strongly of sulfur, and now at day 2 of fermentation, so does my beer. The smell is surprisingly strong, but I'm keeping the faith. I'm...

Hi all, Been making starters for a while, but recently bought my first stirplate (stirstarters.com FTW). I noticed a huge difference in the behavior of the fermentation of my latest batch; just wondering if anyone else has had a similar experience after adding a stirplate to their kit. I...

Hi all, I'm trying to set up an outdoor system with two burners. I want to keep things simple (and mobile), so I'd like to run both burners off of one propane tank. I think a simple splitter (like this) would do the trick, but I'm wondering if there's a downside. Anyone have any experience...

Has anyone ever converted/considered converting the Kenmore 126 Can Beverage Center into a kegerator? http://www.sears.com/shc/s/p_10153_12605_04699100000P Possible advantages: -Cool looking. (Blue led lights, glass door, etc.) -Broad temp setting range. (I think it goes from 34-65F.)...

Hi all, I gather that a lot of folks here have added thermometers to their round coolers by drilling through the lid. Sounds like a good alternative to going through the side---but I've searched around, and I can't find any specifics on the lid build. Anyone have this info, or know of a...

I'm hoping someone who has experience with the Better Bottle spigot systems can shed some light on the following question. I'm making the move away from glass to ale pails. I'm also sold on the idea of doing primary in a pail with a spigot. I'm pretty sure that, if I sanitize carefully, the...

Hi all, I'm thinking about setting up a system a la Jamil's whirlpool chiller (http://www.mrmalty.com/chiller.php)---basically, it's an immersion chiller with an extra bit that recirculates wort to create a whirlpool while you cool. I know from reading some other threads that folks (like me)...

So, when it comes to wort chilling, I'm still hanging out in the no-mans-land of the ice bath. One of the reasons is because I am not that amped on any of the obvious alternatives. An immersion chiller seems unwieldy, and the last thing I need is another big piece of equipment laying around...

I try not to taste the wort (nasty). But I do always sample my brews on their way to the bottle. Sometimes, they taste ok. But my last couple of batches have been totally unpalatable. In both cases they (1) were too hot on the alcohol side and (2) had a wet dog smell. Both beers were...

Hi all, For the second year in a row, I am really digging the Schneider-Brooklyner (and not so much the Brooklyner-Schneider). I'd really like to brew, if not a clone, at least a beer that captures this spirit. To those lucky enough to have sampled this beer: Is it just a combination of a...

Mr. Clean Magic Erasers will get hop stains off your ceiling. If you were to have an explosion. Which I didn't.

Hi, I am brewing a small all-grain batch where I need to minimize the amount of trub and blowoff. I've come up with the following steps: -Sift grains to minimize grain flour -Use whole leaf hops -Put a filter over siphon tip and rack to the fermenter -Use foam control agent in the...

Hi all, I have been intrigued by the idea of using different sugars in my beers, not necessarily to up the alcohol, but rather to get flavor from the unfermentables. I know that people add sugars to the boil or to the primary (I've tried both), but I was wondering if anyone has experience...

Hi all, About to brew my first all-grain batch: a stout. I always formulate my own recipes, but given my lack of experience with this process, I'd like to get some feedback on my grain/hop bill. This will be a 2.5-gallon test batch. Grain ----- 7 lb. two-row malt 1 lb. dark crystal...

Anyone have any experience using a "wine preserver" with their fermenting beer? It's basically a spray bottle that contains argon, nitrogen, and CO2. People use it to extend the shelf life of wine or liquor after opening...a few sprays chases out all the oxygen. I am trying to dial in my...