Recent content by BrewingGunner

Bobby thanks for the great hardware! Works like a charm!

Maiden Voyage of the RIMS Brewstand today. I made a pumpkin ale. It smelled fantastic!

Put the finishing touches on my RIMS today. Using it tomorrow for a pumpkin ale.

I'm in!

You are probably ok, but I wouldn't recommend doing this again. If you haven't used the gear yet...just re sanitize it for piece of mind. If you have used it realize 3000 years ago they weren't sanitizing like we are and beer turned out ok most of the time so you will probably be ok this time too.

The best thing is after 16 pages we have yet to get another response from MW addressing any of these complaints????

You need to infuse it with enough boiling water to get it up to 170. Then I sparge with 170 degree water.

15-20 min. Duda Diesel 30 plate chiller (long).

I don't batch sparse so my answer may be a little off, but it should take about 45 min to an hour to collect. I just monitor the brew kettle and if it seems like its filling up too fast, I slow down the output of my pump.

What yeast did you use?

Once I started doing this, my hot break was amazing. The last batch looked like egg drop soup.

I don't let it bloom for more than 15 min, but other than that...it's identical to my process. Wonder why it's not clearing?

I had an issue with foaming in my last kegerator too. Serving hose was 4 ft long. Once I put a 5 foot hose in.....no more foam. Your beer may be carbonated and the hose is making it seem under carbonated.

I think you need a longer hose. I always run at least 5 feet. Also I agree you need to know the actual temp as well. This looks like a two fold problem. Put a glass of water in the kegerator with a thermometer in it.

You are probably alright. Primary fermentation is pushing stuff out and not allowing stuff in. Clean and sanitize the lid and put it back on.