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Hi there. I know this is a pretty old article, but I have a couple questions about the Jacpac. I did buy one a couple years ago at CanadianTire for about $20 CAD, but never did much with it for 2 reasons: 1. Refill the tank 2. Fit it to my rig. So, can you tell me how to fill up the tank...

Great thanks bolus14. I'll try that one next week on my next brew day!

Hi all. Small noob question. In the recipe, it is stated: ([edit] refering to post #15) 8# 2-row 9# Flaked Wheat 2# White Wheat Malt Would that be 8 lbs 2-row 9 lbs Flaked Wheat 2 lbs White Wheat Malt Thanks! Zolt

Thanks! Makes total sense then. I'll give it a try with the WLP400. Also, I do know the Blanche de Chambly, which I like a lot. I guess I got confused by the type of yeast that is on the recipe, which looked to be more of a witbier type... Again, my lack of knowledge brings confusion :s...

Hey! Thanks for the fast response! Knowing it shouldn't be sour, I will now definitely try it. No trouble about the yeast - I'll try one of them - whichever is available at my local store - and we'll see. Zolt

Hi there. I was wondering if the Witbier style is a sour beer. I've tried different sour bears, and they are really not my type. I found this recipe that I'd like to try because it's supposed to be a white beer with coriander and orange type flavors, which I normaly like. The recipe can...

Hi guys. I don't want to make publicity for a company, but I just found this site where they sell (sold out for now) conical fermentor, and what they call brew bucked fermentor : http://www.ssbrewtech.com/ To me, the brew bucket looks a bit like a conical fermentor, but lacks the bottom...

Good question! Would someone have experience and could give what size would be good enough to filter properly without too much clogging?

Good question! Would someone have experience and could give what size would be good enough to filter properly without too much clogging?

Thanks. I'll try it this week-end - I am brewing with my uncle. I guess I might have to remove some of the trub that will surely build outside the paint strainer bag...but worth a try! Thanks again, Zolt

Hi guys. I was wondering if some user are still at the "base" level like me and use a racking cane to transfer chilled wort to the fermenting vessel. Do you think that using a teaball at the end of the cane, I could hold enough hops and most trub material out of my wort? Has anyone tried...

sjlammer! Great Kegerator. Can you elaborate a bit more on how you did the wooden top? I have the same Sanyo fridge on which I added a 2 tap tower, but it's been a long time I thought of finishing it with wood. Did you remove the top plastic completely, or adjusted your wodden part on top of...

So, should I get scared of drinking part of the crust that formed in my bottles?

Finally thought of taking pictures last night. The first one is not that easy to see, but it is the "crumbling layer" that appeared in my bottles - the exact same thing that I had in my secondary bucket. I haven't tried it yet and like I said in a previous post, I will probably have to make it...

From what I read here, I'll try to put one of the bottles in the fridge to taste it. I am however concerned by 2 things : The depot on top of the bottle - seems to be the same thing as in the bucket (I'll try to post pictures of the bottles tonight) Possible that all my gears are infected...

That's what I did too, leaving a good quantity in the bucket to ensure I didn't get it in the bottles. We'll see how it turns out when I pop one open in a month or so...

No, I don't think so because it seems to be the exact same thing as while it was fermenting in the bucket. Still trying to figure out what exactly it is.

Does the white stuff crumbles when you try to scoop it? If yes, this is exactly what I had in my dragonmead batch...

My last 2 batches had something weird. The first one was a DragonMead (found the recipe somewhere in HBT) and after transfering to secondary, it started to have a white thin film floating on top. It was breakable, and reminded me of the salt thing that floats on pickled olives or dills. I...

After 3 weeks in the bottles, it started to form that crusty layer in the bottles too. Did you experience the same thing or was it gone once you bottled?