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Just in case anyone was interested, I wanted to post my thoughts on Jaggery. I always wanted to try it, since Mosher recommended it. I was able to find a fez shaped kilo of it for $4 at an Indian grocery store. I'm crazy about tripels so a known good recipe for tripel was made and it was...

You're right. But in a concentration to cause problems? Likely not, depends on your hygiene I guess. My concern would be in toxin causing organisms in the bio-load the feces contains. My two cents-not worth it. Moths/weevils ok. Poop no is ok. (although, grain silos are great...

Yeah, mine have "property of_______syrups and vending" all over them.

You can kill most microbes by boiling, yes. My concern would be endo/exotoxins that are heat tolerant. To each his own. Bugs...maybe. Mammals...not me.

My first batch, I was 18, the year was 1992. My physics teacher taught me. It was "iron master brown ale". Came in a can, had a pack of Fison's yeast taped to the top with directions. We were drinking Foster's oil cans while doing it and he dialed in with his computer to nasa to download a...

Yeah, used for sure. Need new orings/seals. These kegs will have the easiest part of their lives in our brew houses. Just remember, they probably have been sitting, with a few oz of coke in them for 20 years.

I think a couple things have gone wrong here. You were way under attenuated at 1.018 for that og. So yes you abv was low but attenuation was your problem. And for some reason, your yeast was petering out or just slow to finish(very possible). So more sugar would not have been my choice. I...

Don't get down. I'm know nothing about that kit but here are some things to consider, regarding losses. 1. Evaporation rate-no one can predict yours, you could have drier air, a stronger boil, more of a draft, etc. 2. Transfer. You will always have losses in transfer. More equip, more...

Try lots of different carb methods. Find out what you like. To me, I feel like some schedules produce a more harsh or a more smooth carbonation mouthfeel if that makes any sense. To me, slower is better. Setting at 12 for a month would be great, but I can't wait that long.

Been brewing for over 20 years, my fermentations take on many different surface characteristics. I use lots of different yeast strains, aeration times based on when the foam will overflow the bucket, etc. Always with good results. Looks like yeast remnants or something from dry hopping. If...

Learned the post sizes were different the hard way too. First keg, disassembled, cleaned, rebuilt. Gas in went on fine, beer out was too tight to go on. I needed that beer to come out real bad, so I used a mallet and securely placed the beer out pop off on that post and drank all the beer...

Good point, clonefan^^^, orings from back when these kegs were used in soda fountains can be on their last legs by the time brewers get them. I've also gotten the nastiest junk possible on my cobra tap rubber insert if a beer sits tapped for many weeks, even at 34deg or so. Warmer temps make...

Speaking of yeast. Looking in fridge at a bunch of unlabeled jars of yeast and thinking I'll just smell them and try to remember what they are.

Nolabrew, stick to it, you'll never look back. Once you get that pepsi syrup cleaned out of the gears of the thing, you'll be in good shape. I vote for a tear down once a year, rinse w/ pbw, run through both posts every time, run star san through posts every time.

Is this a keg you just bought? If you sterilized but didn't clean the internals, esp the posts, you need to do that. This means disassembly and pbw treatment.

Tripels hooked me. Most any tripel is a treat. There is a homebrew contest in my area each year. It's decided by votes from the attendees...no official judges. My friends and I theorized that a sweetish, fruity, warming tripel would be a sure bet for success.

Make your own chiller. Mine's not the prettiest thing...made over 15 years' time. It'll cool in less than ten minutes in spring with a paint auger going.

I see some slick new product and think, "I could build that, let's hit plumbing store!"

Try letting those beers warm up to around 50deg or so, if that's not already been said. I don't really think most Belgians you'll find will be "funky", just hallmarked by the yeast and fermentation characteristics. Delerium Tremens is amazing, try Duvel, as mentioned. Tripels are a great...