Recent content by machinist09

The back! I never thought of that. Duh! Out of the way, tidy. I don't imagine the lines would conduct much cold through the collar into open space, so i wouldn't lose much cool air. Ill probably seal with foam and caulk too. Thanks!

Do you think mounting the manifold on the outside would be detrimental? You see that this thing isn't exactly huge, but it is designed to fit 3 cornys, and 1 commercial from a local brewery. Space may get a but tight, but if necessary, I could probably manage getting it to the inside.

Wow, that's quite a rig. I'm trying to build mine in such a way that if(more likely when) I decide to upsize, I can return this freezer to regular use. Here's a pic of it about half done(mocked up cause I wanted to see). Wood stain goes on tomorrow. 1"x5" board, will be getting foam insulation...

I've got a 20lb tank for a 4 tap setup, and I'm debating whether to put the manifold on the inside or the outside. The obvious benefit of having the manifold inside the keezer is that I only need one gas line in, and all lines and manifold stay cold. I'm thinking about putting the manifold...

Thanks for the help. Appreciate it. Always new stuff to learn. Although I understand what going on fairly well, I probably don't have the experience most of you folks do.

I get that the yeast should go to dry, but how do you know in this case that dry for 1.094 is .990. Say, as opposed to .995, or .985, or anything else.

It never dropped anything on it's own from about month 7 forward. Only towards the end when I used chitosan and kieselsol did anything fall out.

I fully understand that it is now, but back when I was brewing, I had never stirred it. I thought by leaving it for nearly a year, the gas would have escaped. It had not. In fact, I have not seen something with so much gas ever. That was lesson #1. Connecting the dots now tells me that it was...

I just took an SG reading, and it is at 0.999. I suppose my best option at this point is to put it all in a fridge at about 0*C(32*F). I just took a look at my calendar, and on Feb 2, 2013(bottling day) it says FG 1.004, but to be fair, I may have just copied that from July 2012, as I also...

For future reference, how did you get that number? There gotta be a standard formula, especially since all I used was water and honey(aka sugar). ,

To be honest, I kind of assumed that 1.004 was the final gravity. It was consistent for a couple of weeks, and given the higher ABV, I figured that was it. I also was under the impression that filtering would remove any yeast. But why start now?

Sorry, 5 gallon batch, 15lbs of honey. 1/4 tsp of metabisulphite after #2 filter. Taste is still great once the gas comes out. Before that, it's just gassy and that takes some of the taste out.

So I made a plain oaked mead that I began on March 24, 2012 with an OG of 1.096. By July 13, 2012 I had an SG of 1.004, after I re-pitched yeast in April after a stalled fermentation early on. I fermented until it stopped. I filtered it on February 1, 2013 onto 1/4 tsp of Potassium...

It was potassium sorbate and potassium metabisulphite that were added at stabilizing time 3 weeks ago.

Tomorrow I am going to rack a stabilized red(Merlot) and white(Gerwerz) over into another glass carboy to do some bulk aging. I am 3 weeks past stabilazation and fining, and want to get it off the sediment. Should i add 1/4 tsp of sulphites now, and then some more when I bottle in about 5...