Recent content by d2005

Maybe i'm missing something but it sounds like you are suggesting to pressurize the conical. Wouldn't that kill the yeast? If that is done, wouldn't it be easier to just transfer over to a corny keg and pressurize to 3psi? At least it's off the yeast and trub then.

I've owned a SS conical fermenter for years but i struggle with a few aspects that maybe some people here can help out with. 1) Sampling beer infects the sampling port How do you sample beer out of the "sampling port" without coating the inside of the sampling port with unfermented or...

The summary: I opened my kegerator today and most of the surfaces inside of the kegerator smelled of phosphorus (like matches). The smell doesn't come off easily after touching surfaces in the fridge. Details: I made a bock lager a few months ago. Started fermenting in early may at around...

Thanks for the help. I'll try some acid cleaner and see if it clears up.

Yes it is kind of chalky and rough. I've had the conical for a few years now and I've noticed it getting progressively worse, but only at this particular level in the fermenter. I noticed something similar on the dip tubes in my keg as well. Elbow grease seems to remove it.

Hi everyone, I have a stainless conical fermenter and over time this white residue has built up on the inside. This fermenter is cleaned with PBW and is rinsed VERY well and scrubbed out lightly after the PBW cleaning. But I usually do not give it a real course scrub. Whatever this...

residue2

residue1

We fermented at about 64F. Yeah the more i read about this yeast the more I am starting to wonder if its just not very consistent. On several forums people have reported exactly what I have. Far too dry, tart, lots of esters, and medicine flavors. I like a good ester beer, but not when...

My friend and I have been brewing for about 4 years now and it looks like we finally have our first undrinkable beer. Very simple ingredients that we have used several times: 7.5lbs of pilsner malt 8 oz of crystal malt Typical hop distribution ~30 ibu Normal single step mash (i can do...

Anything by San Tan Brewing in Gilbert, AZ. Last time we went there every single beer tasted like soap. This is probably because they are using excessive amounts of high protien malt and are leaving "carbon skeletons" in their brew. Gross!