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I do a very light but big Golden Strong. 14lbs plisner 1 lb Vienna 1 lb carapils dextrine 2 lb candi sugar (clear) crystals 1 oz perle and fuggle at 60 min 1 oz fuggle at 5 min Wyeast 1388 1 qt starter fermented at 72° 1 oak spiral soaked in pinot grigio after fermentation for 2...

I just got my Perlick 630 SS today and I am having the same problem. What is the piece called that it screws into? I'll buy that if I have to just to avoid the piece of crap rear sealing taps. I did test it and it does seal but the tap is only on a thread or two.

I usually star san the keg and purge it all through the tap before I rack my beer to the keg. This way I know everything is clean. Just remember that if you disconnect and reconnect to clean and spray down the connections with star san so nothing gets funky.

I would love one of these. October 6th is my birthday after all. Wink wink

I am in!

What is the OG and FG? Recipe? Need more info.

You hit the target FG. Leave it alone. Let it condition and see what it tastes like. Only after it is bottled/kegged will you know exactly how it turned out. If you keep screwing with it you might just ruin the whole batch. RDWHAHB

I am not selling these, just trying to buy one. If you order one and they don't have enough sold by the deadline, you do not get charged. http://teespring.com/alwayshoppy

Daytripper, I think that was my problem. Nothing in the fridge. I have the sensor hooked to the side of the inside about midway between back and front as well as top and bottom. I put the carboy in and will check it again when I get home in a couple of hours. Hello, I have two other...

I just got my A419. Everything is set right as the fridge is cutting in at 71 and cutting off at 70 with the one degree set degree differential. The issue is that the temp is going down to about the low 60's before it begins to warm back up. Can someone explain this and how to figure it out...

Im in!

Thanks Bobby. I appreciate the information and will pass it on.

Josh, the water here in NY is over 60 degrees. The problem is it is three barrels of beer, not a 5 or ten gallon batch and he already has a plate chiller. That wort chiller isn't effective. Falcon3, your last statement is what I was curious about. That is what I thought but wasn't sure. He is...

I really need proofread my damned titles before I submit.

So a friend of mine has a 3 barrel system. During the summer it takes him around two hours to knockout with a plate chiller. He does have an (I think) 25 foot 1/2" copper wort chiller that he wants to use but does not want to have to keep replacing ice and draining a barrel of warm water...

Using a racking cane would be best after you whirlpool to make a nice trub cone. If you do pull it from the valve on the kettle try using a paint strainer bag to filter it. That won't pull out what gives you chill haze though. You can also just use clear gelatin after you cold crash or try...

Holy crap! Good stuff count me in!

If that falls through I will take it.

I found this dusty bottle at a beer distributor that I have never been to before. He had just found it and put it on the shelf. Should I drink it or hold on to it? The decision is killing me please help.

Great stuff! I am in.