Photopilot
Well-Known Member
Billy-Klubb said:it was worth it IMO. and I could afford it when I was making Wyoming wages. not these days though. hahahaha!!
You must have been rough necking? I was not getting rich when I lived in Wyoming.
Billy-Klubb said:it was worth it IMO. and I could afford it when I was making Wyoming wages. not these days though. hahahaha!!
Billy-Klubb said:it was worth it IMO. and I could afford it when I was making Wyoming wages. not these days though. hahahaha!!
Djuhnk said:Well, to each his own. I'm sure it's good quality but it's only 10 gallons worthy. Enough for a home brewers needs I guess
Photopilot said:Your 60 gallon fermenter is not for personal consumption?
close. pipe welding and assistant manager of the shop.You must have been rough necking? I was not getting rich when I lived in Wyoming.
Well, to each his own. I'm sure it's good quality but it's only 10 gallons worthy. Enough for a home brewers needs I guess
Billy-Klubb said:I make what I can drink (and then some) since my wife hasn't found a style she likes and people I work with think regular Bud is a dark beer. .
Try graff for the wife, mine loves it.
Your coworkers, being bud light swillers is not such a bad thing, means more for you. You might be able to convert them with a brown or cream ale, you might also regret their conversion.
Being a pipe fitter figured you could make your own gear, maybe not a conical though.
I knew that some people secondary in a keg, but how do you do your primary in a keg? How do you keep tabs on how the fermation is going? What about blow out and D-rest?
Billy-Klubb said:close. pipe welding and assistant manager of the shop.
that's right. home brewer. I make what I can drink (and then some) since my wife hasn't found a style she likes and people I work with think regular Bud is a dark beer. I hope you & your brother make it in this aggressive and fickle craft. and I mean that honestly, not sarcastically.
JuanMoore said:Just think of it as a stainless steel carboy. After my first couple batches the novelty of seeing the yeasties swim around was gone, and I never really "kept tabs" on my beer. I just let it ferment out, then took a hydro reading to make sure it had fermented properly, and then bottled or kegged it. Same process with a keg. Depending on what type of keg you use, there are a lot of different options for blow-off tubes and airlocks. You can even use a spunding valve instead and ferment under light pressure like a lot of larger breweries do. I don't think the fermenter makes any difference for doing a d-rest. Just raise the temp of your ferm chamber when appropriate.
Can you blow your yeast out the pick up tube and just go on to use that primary (corny) for a keg?
JuanMoore said:Not really. The only yeast that will get sucked up is the little bit really close to the pickup tube. I actually use CO2 pressure to rack the beer to the serving keg through the pickup tube. I push the first couple oz of yeast into a cup to be discarded, and then it flows clear until the last couple oz. When I'm done, I can look into the keg used for fermenting, and the yeast cake is still there except for a little spot near the diptube.
CaptnCully said:So what happens if i just force carb right on top of this? Do i end up with a little yeast in each glass or does it floc out hard enough that i can draw my beer clear
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