Recent content by codysorgenfrey

A lot of times Windows won’t let you save files in the Programs folder. Save the file to your Desktop then drag and drop it to the folder and it’ll ask you if you’re sure and say yes. As for the Google sheets, this can be done easily but I’ve never tried it. Let me know how it goes!

I would love to brew this in Taiwan as we have nothing but tropical fruits. Sadly hard to make cider!! Any chance you would be willing to divulge your recipe? Thanks in advance! Batch #20 - Tropical Smoothie - Cody Sorgenfrey Brewfather And no, no pasteurization as it should be kept cold the...

Please take my advice with caution, I'm just a hobbyist electrician, not a professional by any means! This looks like the same solution will work for you, as long as the compressor is rated for 115v/60Hz. Just connect the hot (black) and neutral (white) wire from the power supply to the...

Yeah I used twist on wire connectors. Pulled them out then connected them to each other.

Yeah it’ll hold a 3rd on the right side where the CO2 tank is. Just have to move things around to get it all to fit. It’s super tight.

Just finished my first keezer build!

A nitro system is different than a CO2 system. It uses nitrogen gas with different taps and a different tank/regulator.

Mini fridge with a picnic tap? Should be around $100 new.

Tapped this one tonight! Tastes amazing! Poured just fine too. A little under carbonated still, but it’ll get there.

I bought 8 pounds of frozen tropical fruit from Costco, thawed it in the fridge and blended it up last night. I’m going to keg my beer tonight after work. It’ll be 45% purée. 1.5 gallons 10% sour beer and 1.25 gallons tropical fruit purée. I know most advised against this much fruit but...

When I did a maple syrup stout I used this as a guide for backsweetening which is essentially what we’re doing with fruit. http://secretlevelbrewing.com/how-to-brew-with-maple-syrup.html

Thanks for this! I’m going to reconsider the ratio, however now it’ll be a pretty strong brew 😬

Any suggestions? I think if I can’t get the purée fine enough I might just mix the beer with the purée in the glass when I serve instead of in the keg.

I’ll keep this thread up to date. The 10.8% sour base is in the fermenter right now. I’m adding the purée into the keg.

No one has tried this? Mashing my 10% sour base right now… we’ll see how the smoothie part goes!