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I'm in the same boat. Is it Rager or Tinseth? It would be nice if the app enabled the user to choose which one he wants to use.

I'm trying to pinpoint a leak in my system. When I turn off the gas on my tank, is it normal that the low side gauge on my C02 reg goes all the way down to 0 eventually, like over 48hr period? I was under the impression that if there is no leak, the gauge should be holding pressure even if the...

Gravity is your friend. Let it settle out a few weeks after ferm and really cold.

So I need to send a 6 pack to NHC in Washington at the end of June and I was thinking about using Canada Post. Has anybody ever used their service before? The shipping calculator gave me an estimate of 4 days and didn't mention anything about it being illegal. I just don't want to have...

I've never dry hopped tennis balls before. Interesting technique...:rockin:

That's a great idea. Never thought of supporting the shaft near the mill. I don't have access to the exact same parts, but a recessed bearing in a 3/4" plywood piece would probably do the job. Thanks for the tip!

I’m looking to motorize my Barley Crusher. I’ve got a 12” steel pulley, plus a weld-on hub, that I plan to put on the mill. http://://www.princessauto.com/driveline/driveline/drive-pulleys/components/8033862-12-weld-on-pulley It’ll be run by a 1/2HP, 1750RPM motor. The pulley weighs...

I think you screwed up big time. Send your carboy to Canada vis USPS and I'll take care of the rest.

You could always add your darker grains at vorlauf. I've done this about 5-6 times lately and I have enjoyed the results. Gord Strong talks about this in his new book.

How could you get 13+ gallons if you were intending on getting a 5.5 gallon batch? Fell asleep while sparging?

Is it tasting any better after 5 1/2 years?

Looks good! How'd it taste? Should be well carbed by now!

I'm thinking that this was one of your first posts Orfy? I'd go with a good old bitter with your homegrown hops but I guess you've found a good recipe already since you're up to well over 11 000 posts!

The book is even better!

Is there still some krausen on your beer Cheesefood? It should have fallen to the bottom of your fermenter sometime late 2006 or early 2007. Pretty sure you're ok to bottle or keg now...

Ever get to enter some competitions there Dark? It's been about 6 years now...

If you can dream it you can probably brew it...in a sense. Never heard of a cranberrry IPA though but I suppose it could be done.

Different yeast will do this as some others will fall back into the beer much quicker. If you want to speed things along, after 2-3 weeks in primary, crash the beer down to just above freezing then leave it there for 2-3 days. Then keg or bottle as you would normally do. If your sanitary...

I sometimes do a quick check to find the posts that have 0 replies, then answer them, just for kicks. In this case the OP only had 4 posts under his belt. I doubt he's still around. My good deed for the day has been done. Off to work now...

Here's an answer, 5 years later. Yeah I tried it and it's wonderful. Very fruity, like super gooseberry. Smells a lot like Sauvignon Blanc grape. Used it in an IPA and an APA.