Recent content by deadsound

Garland welding supply fills fast and while you wait..14 bones for a 5#..

you don't have to boil the dme, it is sanitized already. I just desolve it with the warm water. never had a problem

I used a Turkey baster to suck it out of the jet dry hole. After that I just ran it as normal, every beer had great head.

If you filled them full and let them site for 30 sec or so to get the O2 out, they will be good from months. I have had Stouts that were good after 3 months, I have never had a problem. But I usually cap with O2 absorbing caps...

Anyone ever actually make a Coppers can with just Corn Sugar? I [I] have[I]made the Standard Stout with 2# muttons dark DME... Very Strong flavor..it was stout, not smooth at all, different buy still tasty. Wonder if it would be more balanced with the Corn Sugar. Do you think Coopers puts Corn...

+1 for the Tokes... when I say a Few I mean like 1/8 oz then cookies and nap. Works every time... :fro:

Great Idea! of Storage..I have been thinking A similar thing. What do you think of Keeping the Fermenting in the Fridge and Drinking and Taps and ful kegs on the Freezer side? Use the Internal Setting for the Fridge and Refer Coldness to create your Temperature differential. Keep Beer...

Don't mean to jack someones thread but, Same for me...I am doing an IPA...68-72 first week then In a glass Carboy 3 weeks the recipe said. but it's hotter in Texas now, looks like it is going to spend most of it's time at about 73-75..any thoughts?