Recent content by knash3

Thanks guys. Yes, the receiving keg PRV is open. Height difference is minimal, both the keg and the conical are on the floor, so head height is probably 2-3 feet. No hops clogging poppets. Understand no pressure is required to open the poppets (now), but the backpressure seems to come from...

HELP!!! I'm closed transferring from my conical to dry hop kegs, and struggling to get flow. I think the issue is I'm using 5 PSI, which isn't enough to open the standard poppets on ball lock kegs. Sure, I could clip the springs to reduce the minimum opening pressure, but I'd like something...

Hmm, I ordered and (finally) received 6 lbs of "lupulin powder" from this supplier in early June. Appears I may have received ground up pellet hops, will have to dissolve and check like amounts of powder vs pellets and see what I've got prior to dry hopping tomorrow. One of my pet sayings is...

I ordered Model N3.00X016m which is 3 mm X 16mm Metric Buna-N 70 O-ring. Just now installing but these seem right and definitely thicker diameter. Will post back with leak test results. This thread may be old, but came up when I searched "chronical sample port leak o-ring", so wanted to get...

I built a Keezer because I wanted multiple taps (5), nitro, and the capacity to condition and carb kegs not on tap. For me, the keezer was the answer. If you simply want to serve a keg or two, the kegerator may be a simpler choice. One benefit of the kegerator is that it's designed to do...

I've been using these filters and methods published by Scott Janish: http://scottjanish.com/my-favorite-way-to-dry-hop-loose-in-primary-and-kegs/. Often have flow problems coming out of the dry hop kegs and into the serving kegs, as in the filters around the dip tube become clogged as volume...

Funny - Julius clone is the batch I brewed following the Juicy Bits, it's now on the 2nd keg and going fast.

I have that on tap right now, 2nd keg, Love It!!!

Making 10 gallons of Saison tomorrow, using (2) 5 gal Carboys since I'm heating instead of cooling. One will be WY3726 Farmhouse Ale, one WY3711 French Saison. Looking forward to tasting these side by side to evaluate yeast impacts. I'm a'scared of the "Ferment at 90 Degrees" advice, so will...

Yooper, you're welcome to my picture of Stout Funk on the "show us your pellicle" thread. This was an unintended wild fermentation, truly an image of gnarly things gone wrong. It's here: https://www.homebrewtalk.com/forum/threads/pellicle-photo-collection.174033/page-64#post-8503557

Here is my contribution to science - pitched with WLP005, no Brett, not intended to sour or wild ferment. It may be drinkable, but could NEVER be duplicated...

Thanks guys, I did taste it and it had no real funk to it. I'll get more serious about evaluating and either kegging or dumping it next. This is only the 2nd bad batch in 5 years, so I guess my number was up.

Oatmeal stout in primary for 3 weeks, gunk on surface I've never seen before. Yeast was healthy, 2 L starter went great, pitched on temperature, no issues I was aware of until opening to check FG (1.14). Is it infected?

BIAB in that same 20 gal kettle. Considered 3V, tried the BIAB first, never looked back. Have not considered any grain bill that could not full volume mash.

I made a clone of Storm King that might be right on target. Search the recipe forum, it's in there.