Recent content by gr8shandini

Amazing opportunity. I'm in!

In!

That was definitely your problem. Stout faucets are meant to be run with a N2/CO2 mix at around 30 psi. You should have plenty of carbonation, though. If anything, 12 psi at an average 37 degrees is too high for a stout. The chart I use puts that at 2.6 volumes. I prefer my stouts around 2...

If you're topping off to the same volume each time, the boil off wouldn't matter at all. You'll still have same amount of sugars diluted in the same final volume of water. If you're topping off with a fixed quantity of water and lost some of the original wort volume to boil off, then it would...

I actually went the opposite way. Got a great deal a few years back on a commercial kegerator with dual towers and 5 taps, so I snapped it up. Aside from a party or two, I've never had more than 2 beers on tap at any given time. Now I'm thinking of getting a small keezer / kegerator.

Sanke kegs are nice, but they're hard to find for a reasonable price and harder to clean. As for the Corny kegs, there's no real advantages either way between ball lock and pin lock. Pin locks are cheaper. They're also slightly shorter and wider, which could make a difference for a keezer...

I don't know why you think this is a surefire way to kill your compressor. I've been doing this for years in my now 15 year old fridge / fermentation chamber. Even if you use a temperature controller crashed down to 35F, the fridge set at its lowest setting should still take care of itself...

You can definitely separate them (just be careful you unscrew them correctly, they're LH thread). However, if you don't replace the high pressure gauge (or plug the hole), you're going to have an open vent at tank pressure (~1500 psi). That would be bad news if you opened the valve on the...

That's not how it works with his setup. Otherwise, that high pressure gauge on the end would never register anything. Both regulators are receiving the high pressure gas straight from the bottle and reducing the pressure independently. Whatever it says on the gauge is what it's delivering...

The priming sugar you add at bottling will bump it up a little bit, but you're still going to be looking at somewhere around 3.5%, if that. Still, if it tastes good, who cares? You'll just drink it fast and be ready for the next batch. If you think you're going to do this often, I'd...

An Irish red was the first recipe I ever developed on my own. It's really not that complicated, but, in my opinion, using the actual Irish ale yeast is essential. Nottingham is too clean (when handled properly), and S-04 gives you something along the lines of an ESB. You'll get very good beer...

Free hops? I'm in.

The Onion also has a Buzzfeed parody site called "Clickhole" that posted this the other day: http://www.clickhole.com/article/11-microbrews-you-have-try-summer-423 Actually some pretty savvy humor in that one.

Lived there for a year back around 2010. Westbrook just opened up and was pretty good. Like sudndeth said, I appreciate what Coast did for the local industry, but I'm just not a fan of their stuff. And Holy City must be new, 'cause I don't remember them. Also, as noted above, the...

Keep in mind, though, that fermentation is exothermic. During the first couple of days, the temperature of the beer can be 5 to 10 degrees higher than the ambient air temperature. You may want to find a bucket large enough to hold your fermenter and a decent amount of water. Then you can use...