Recent content by danhercules

Long story short, moving into a new place. New place has 2, two car garages. One for her, one for me. 1/2 will be work bench with tools to work on my toys. 1/2 will be my brewery. Has water, and sewer and windows in the garage. Right now brewing on a 5 gal "mobile" system that I roll...

I can see that. But the minimal amount of air only happens when cooling. Then once cool, there is no more movement. I think I am gonna try the balloon deal. Sent from my iPhone using Home Brew

Opps, forgot that method. :drunk:

I pour, but I use the bung with a hose and clamp it to the top of my fermenter and let it slowly drain in. I get a lot of foam. Seem like its doing a good job.

There are a few ways, just wondering.

In a closed inviorment with no air movment, why cant the co2 stay at the bottom? After fermenting I have leaned in to smell my beer with the lid off, as you get closer you get hit with the co2. Seems to me there is a layer covering the beer. I dont think you can compair it to the earth...

Crazy thought.......... I have the 3 piece bubbler. How bout filling a balloon with co2, and putting it over the bubbler. When the beer cold crashes, and sucks in thru the bubbler, it will be sucking in co2. Am I crazy or might that just work?

I see that. What is "intermittent shaking" I plan on making my starter sunday night and brew/ pitch Tuesday night. I can shake it while at work. But can in the morning and evenings. Does that suffice?

I think I got it. 10-1 with DME and water (1g DME for 10 ML water) I used Mrmalty to estamate how big of a starter. Says 4.19 liters. That just seems a little much, maybe not. I am shooting for a SG of 1.077 Does this seem right to you guys? Thanks for the help

Can someone post a video of the line coming out of the keg? I wanna see if it looks like mine. Mine is not solid beer. Could it be the o ring on the pick up tube? Air and beer getting forced the ball lock? Sent from my iPhone using Home Brew

Can't fill a growler cause 30 min later it's all flat. Sent from my iPhone using Home Brew Also, when looking at the line, while pouring, what should I see?

Carbed at 35psi for 24 hrs. The. Down to 15 for 3-4 days. At 36 deg. Then I purge and reset regulator to 4 lbs serving pressure. Not sure on the same keg. 1 in 3 chances. Sent from my iPhone using Home Brew

This is my second time with this problem. First time was with the Hef and the second time was with a rye IPA. First Half of the keg pours great. As it gets empty the foam gets worse and worse. I have tried purging the Co2 out of the keg, adjusting serving pressures anywhere from 3 to 10...

My partner and I tried to make one from scratch, no clone recipe. I do have a connection at an extract company and he made us some creme brule extract. We are trying again this weekend and adding lactose sugar. That is what our first attempt was lacking. Mouth feel sucked. But aroma and...

Heating water for mash. I cut the heat 10 min ago so there are no "hot spots". Even been stirring. What do I go by? They both hit 212 at the same time. Sent from my iPhone using Home Brew