Recent content by cswalker

Few dark speks is ok. Wait till your starter is... uh... starting... check for off aromas and activity. If not ok, contact your supplier and they'll straighten it out faster than anything that WL will.

There's no "wing it" method for bittering that I'm aware of. Curious if others have noticed any.

I'm not familiar with the supplier, but first thing is they may be showing you shipping estimates. Another is they may have a "shipping deadlines guarantee" where the price goes up as the day progresses to ensure they meet that deadline to get it out to you.

Everything here is correct, but if you're in that crucial first three days a very easy solution that you already have is: take a couple towels and stick them in the freezer. Then, Wrap them around the fermenter. Its good for a couple degrees. It's not perfect, but it helped me in my first days...

I'm 6 years in, VP of local club, Brew twice monthly, and still consider myself a newbie. That's one of the best parts about this passion besides the creativity and community. Brewing is a constant puzzle that needs to be solved. No matter how many sides and colors of the Rubix you solve...

It's just a stainless steel tube screen. Though he's stated he does not have a valve and must siphon from his mash. I think.

Don't knock it till you try it [emoji12]

It's been a loooong time since I did extracts but I still grab an ag kit when brewing a new style, or quickly comparing a style. That said: coopers 20minute Mexican cervesa from midwest with white labs Mexican lager yeast is phenomenal. I'd also recommend more beer's shallow grave porter. I...

Thanks for the info. I did degas a bit thinking it might be exacerbated by the carbonation. here is the recipe: - 12 lbs Pale Malt (2 Row) US (2.0 SRM) 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) 1 lbs Munich Malt (9.0 SRM) 8.0 oz Black (Patent) Malt (500.0 SRM) 8.0 oz Chocolate Malt (350.0...

Sorry, I couldn't find anything with search. I brewed my first porter, and it tasted fine and dandy till carbed up. The roast bitterness is overpowering now. I did use the grains in the mash. Should have steeped. Live and learn. Will the bitterness age off in the keg? Is there a way to save...

The info here is really good. Some of it new to me... duct tape bowl? Some of it standard trouble shooting steps that can help out newcomer akin to the experienced . It's a little frustrating that finding something so simple can completely have me at wits end. And it seems asinine that I can't...

Keg lube check. Never heard of snoop, but a thick soapy concentrate in a spray bottle always seemed to work. I haven't immersed anything in water as that's doesn't seam like a good idea for a regulator and the soapy water does a decent job, or so I think... maybe the leak could be in the lines...

Yes sir. That's why I'm completely befuddled.

I'm consistently burning through Co2 tanks like they're free. Something is leaking somewhere and I can't find it. I have: Replaced all lines and connectors. Replaced 2 regulators. Replaced all of the O-rings and pop-it's on my kegs. Yeah, I've basically purchased two whole kegging systems...

1983... we might have graduated together, though, I'm Loooong gone frome round town. Start one up, you won't regret it. Need members? Start a "brew day" with your friends. They come over; you brew/teach; everyone drinks; soon everyone is brewing.