Recent content by estoppel

You know, now that you mention it, I am not sure that I ever looked for screws on the second unit because I had already decided I was just going to cut out the shelves. I had tried a dremel, but found that a boxcutter worked better and gave me a cleaner cut which was easy to smooth out wth sand...

Well, I have now bought two of these because I accidentally punctures the cooling lines trying to clear up an Ice-Jam. The first time, I removed the screws holdign the gasket on (you had to look uner a lip to find them) and then tried to reglue the gasket to the door. I couldn't find an...

Thanks bud. I did know that acklands was here, but they do not carry part# 98623 and I was uncertain if #98454 would work.

I'll pay up front of course!

Neither Grainger nor McMaster ship to Canada. Any HBT'er out there wanna order me some and I'll paypal you for the cost and postage up to Canada?

Bbarr, mine does the same thing. If I play with the regulator, I can get the flame back up for a minute or two. I can also gently shake the tank and get it going for another minute or two, but eventually, I have to switch. I use a high pressure cast-iron burner as well.

I have to use two propane tanks because one will generally freeze up over the course of a brew day (I do back to back brew days). When one of the tanks freezes up, gas essentially ceases to flow. I just switch over to the other tank and it fires up again without a problem. Next time your...

I do 11 Gallon batches. I find after about 80 degrees, my chill rate slows down dramatically. The last ten degrees takes as long as the first 40!

You guys mus whirlpool constantly. I have a 50' 3/8's chiller and it takes me 20-25 mins to cool to pitching temps when the water from the tap is 40 degrees. Much longer in the summer when it hits 55+

Really really old thread, but do those carboy hoods fit on a better bottle?

Matthew: Thanks for the tip. Their site looks good with some malts I can't get at Hopdawgs.

Congrats. You'll be hooked now!

If you can't ferment at lager temps, just use an ale yeast and brew an ale. I made the Munich dark kit once with us-05 and it turned into a pretty decently bready brown ale. If you are going to use lager yeast and ferment at lager temps...you need to pitch ALOT of yeast. Use Mrmalty's...

Of course bubbles and krausen are signs of active fermentation but the lack thereof is not proof that fermentation has stopped. Especially, in the later stages of fermentation you really can not tell conclusively without a hydrometer. Generally though, if you have any doubt and no...

I'm not sure I understood your quesiton... If you think your beer is done fermenting, take a gravity reading today and then take another one in a day or two and if they are the same, you're done. Cold crash and keg. If you are asking whether to use a secondary at all... That is a metter of...