Recent content by bhartbeck

Thanks

I recently started building my draft system at home. I am a little confused about the different diameters of beer line. I understand the basic concept of line balancing. My question is why do brew shops sell/setup there systems with the smaller beer line (3/16) vs a commercial draft system...

yes...yes they do :(

just going with a drill for now

more pics...

Here are some pic of my new grain mill...I call it "Project Overkill"

I should make a correction...the original yeast was made by a friend of mine. He basically put some un-fermented wort in his back yard with the lid off until it started fermentation...

defiantly sour...that yeast is actually a few generations old

wild yeast...the type that i got in the back yard :D

So i have been playing around with some wild yeast. This beer has been in primary fermentation for about 5 weeks. It does not have any off smells to it. What do you guys think is going on?