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Now that is awesome! I wish I had a portable one as well. What kind of containers fit in there?

In my case I did an amber and a quckie saf-05 with 2 row for a light clear beer. We are having a party at our house so I anticipate probably both will be gone pretty quick

Just an update, added AE and champagne yeast and still nothing. Starting to think the beer is possessed :(

if your tap water tastes fine, use it. Hell, turn it to cold and top off to help cool your wort. Infact, in my area there is a local brewpub that does not filter their water at all when they brew. Course rocky mountain water is pretty dang clean/pure :)

Done! Will report back about results.

btw before anyone posts: yes I am sure of what temp I mashed at (154), and no I havent tried beano, Ive yet to hear someone say they got a good beer out of it. Guess I may have no choice...

So, I posted a while back, I had my first stuck fermentation ever. It was a tripel that I pitched a large starter of trappist yeast in to start. When it stuck at 1.060 from 1.092, I stirred, moved ot warm env, and it got down a bit more, stuck again, finally racked onto a S-05 yeast cake from...

I misread the title of this as "Where do your folks put your beer?" And I was going to answer that my dad and my father in law both manage to put quite a bit in their stomachs when they visit :)

How about for the future you don't imply that nubs will be fine if they don't sanitize, then get offended when people disagree with you and then I won't have to comment on your threads, k, thanks.

+1 I suppose a newcastlish brown might go over well as well.

Actually, now its you thats twisting words. I said that you implied sanitization is probably not necessary, not that you said 'not to' Whatever:rolleyes:

And check the valve on your mash tun. I left mine to fill while I went in to help with the baby, came out, and had 6 gallons of 170 degree water run through my grain, out my garage and down the street :(

Don't be so defensive; I don't disagree that hot water is in and of itself a good sanitizer; most bacteria should die from properly heated tap water (140 F+). That being said, don't start a thread about how you don't have to sanitize and then not expect to be disagreed with. I believe quite...

A few days at 30 PSI wont overcarb it my friend! As to the oil posts; I doubt it had to do with oils, Ive done fresh hops + bakers chocolate (yes including the cocoa butter, was all I could get) and even that retains a good head when properly carbed. shake the @#$% out of the keg at 30...

and many people would rather not worry about there being any bleach in their beer :) But really; why WOULDN'T you use a no rinse sanitizer?

Best. Line. Ever.

True that, they do gouge people on them. I suggest ordering from Northern or getting unrefurbished ones and doing the maintenance yourself; its really not that hard to replace all the rings etc.

No offense but, wrong 5 kegs that most likely need rebuilding are probably worth about $80-$100. 2 CO2 tanks: $100 Crappy ass old fridge: free

Not a good score at all tbh. Nasty green fridge thats been sitting, for $600, pass! My two keg beautiful looking mini kegerator w/tower setup cost me a grand total of about $330.

I agree, I enjoy trying the different ones. And tbh even the 120 smell was awesome, the taste just wasnt what I was expecting.