Recent content by Cavpilot2000

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  1. Cavpilot2000

    oxygen-impermeable serving lines

    Why do you need hard data on the flow resistance of the EVA Barrier? Just run a line a little longer than you expect you'll need and then trim it until it's right. You'll waste a few feet, but the stuff is so cheap who cares? It's not like you don't make tweaks to calculated line length for...
  2. Cavpilot2000

    oxygen-impermeable serving lines

    Yes, those same flow control QDs (bought from Williams). I went that route with my kegerator instead of FC faucets. They are awesome, but they do impose some additional restrictions, which is only a problem if you need to run really long lines (like storage in the basement with serving...
  3. Cavpilot2000

    oxygen-impermeable serving lines

    Ah, I see where you got that then. But in reality, I don't think anybody is using 6mm for beer lines with EVA, everyone I've talked to are using 4mm (a tough but doable fit on 1/4" barb) or 5mm (the recommended size for 1/4" barb). My point is with the OP worried about how to stash long line...
  4. Cavpilot2000

    oxygen-impermeable serving lines

    Not really. I use the 4mm on 1/4" barbs and my beer lines are about 3'6" long. That definitely doesn't fit into the "need much longer coils" theory.
  5. Cavpilot2000

    oxygen-impermeable serving lines

    I too use 4mm EVA Barrier lines for my beer and 5mm for gas. The 4mm fits over a 1/4" barb if you soak it in hot water for a few seconds and use something to spread it (I use a nail set). With the 4mm tubing you don't need much length (my beer lines are about 3-3.5 feet long.
  6. Cavpilot2000

    When did you stop extract brewing?

    I did extract-and-grains for about 15 years (3-4 batches a year). I switched five years ago when I started trying to make classic (and accurate-tasting) German lagers and realized it simply isn't possible to make them well without AG. I brew a lot more these days though (15-20 batches a year)...
  7. Cavpilot2000

    First Pilsner attempt - help??

    Not really if you are using other than RO or DI water. I use a blend of tap and DI and in very pale beers like Pils, I often use 8 oz (which usually equates to about 4% with my volumes).
  8. Cavpilot2000

    New post a picture of your pint

    New England IPL. 95% Pils 5% CaraHell 20 IBU Hallertau Mittelfruh L17 Yeast Dry Hopped with Azacca, Bravo, Citra, and Denali.
  9. Cavpilot2000

    Did i ruin my beer?

    It's fine. UNless you dumped like a gallon in.
  10. Cavpilot2000

    Diagnosing shank stank

    Pull off all the offending metal parts and give them a good wash in hot PBW. I had metallic flavors from my kegerator when I first installed it using stainless faucets and ball lock QDs. TUrns out there was residue from the manufacturing process. All new SS should be cleaned in hot PBW (BLC and...
  11. Cavpilot2000

    Milkshake Pilsner......

    Thank you!
  12. Cavpilot2000

    Milkshake Pilsner......

    Gelatin (if you choose to use it) can be added hot (the small volume of hot liquid will not appreciably increase the temp of 5 gallons of cold beer), but should be added on top of the beer.
  13. Cavpilot2000

    Milkshake Pilsner......

    There are pros and cons to the fast lager technique - I go more traditional and German-style and as you can see it works great without gelatin. That said, 38F is NOT lagering temp. Lagering temp should be as close to 0C/32F or even lower if your equipment allows. In fact only a week at 30F...
  14. Cavpilot2000

    Milkshake Pilsner......

    Well, considering you never lagered it, I'm not surprised it hasn't dropped clear. Put it at 30 F for 4 weeks and it'll be beautifully clear. Also, the Weihenstephan strain is not the best flocculator, so it needs patience. Use good, proper procedure, which involves not rushing things, and...
  15. Cavpilot2000

    How to repair a glass carboy???

    Step 1: Put it in the recycling bin Step 2: Get a stainless steel replacement. Buy once, cry once. Step 3: Enjoy a lifetime of trouble-free, low-maintenance, non-fragile fermenter
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