Recent content by Jeepaholic

I sold my Last keezer a few months ago and it has come time to build version 2.0. My only concern is that this one has a much more complicated wiring. Will you guys and gals please look at the pictures and tell me if this is worth putting the effort into? I have not tested it yet and will...

Hmm, the only reason I chose that recipie is because it's the grain bill I often make for my tank 7 clone. I'm open to suggestions, I do have some mason jars of 3787 right now so I could go that route. I'm have been thinking of brewing a Belgian double.

The plan was for that to be a 6 gallon batch. My software puts it at 1.097 OG. That puts it right at the 12% ABV that Wyeast shows for it. Please correct me if I'm wrong but I thought Brett would finish with a very low FG as it tends to dry beers out. As far as hops I have a couple pounds of...

I am going to do a simple Sasion style grain bill with some Citra and Simcoe hops. 12 pounds of pilsner, 3.5 pounds each of flaked corn and wheat. ~35 ibu with a half ounce of each hop at 20 and 2 mins.

I bought a pack of 5112 and have stepped it up with 2, 2 litre starters. I don't really have a plan for it and I am wondering what should I do with it? What would be a good beer to make with that much Brett B?

I'm very interested in your results. I have been thinking of using the same strategy with making a triple style beer with all the base malt removed for much lower alcohol but hopefully still have some good flavor.

Apexbrewwares.com uses DME in all there kits. I would also say all of his kits have been great.

Good points. If I get time this weekend I may try some experiments with a couple of fountain pumps.

I just realised I put this in the wrong forum. Can a moderater please move it to kegging?

I have been wanting to build a Jockey box for a while but the cost of stainless tubing or a chill plate has kept me from it. The problem is that I want at least a 4 tap. I have seen designs that have 50 foot of tubing per tap. There is no way I can afford it. Here is my plan. Make 4 short 10...

I stepped up a starter a few times for a big beer I'm about to make. The problem is I forgot exactly what my process was and I dont know exactly how much I started with. I have 257 CCs of very close to pure yeast. The starter is not washed yeast and there was no sediment in the wort I added to...

If you do this make sure the water keeps flowing while you add the salt. It will get cold enough to freeze the water in the prechiller.

Ice and water. It will increase the surface area in contact with the cold.

The reason you don't want to rinse is the possibility of bacteria in the water. Yes, even if it is distilled. Who is to say bacteria won't come in contact with it during packaging. There is a thread in here I read of a guy that accidentally rehydrated dry yeast with starsan. It's not going to...

I wish I had 2 open carboys. That way I could do a side by side comparison. But I'm fermenting in a Sankey.