Recent content by mkrueg

Ive just ordered 3 1 gal glass carboys to run test batches with. I think the 1 gal size will be perfect to get my recipes dialed in just right with out having to wast 4+ gal if its not how I want it to be. Waiting for my last bits to come in and start a brewing.

Only thing i would recommend is not placing the tower dead center like I did. Instead offset it to the rear about 2.5 inches. Should make the taps pour out over the center and will probably look better then mine.

I think I could have ended the ferment early or back sweeten to take out the dryness. A different yeast might change it as well. I think that batch was with Red Star® Côte des Blancs yeast. It was recommended to me at the local brew shop based on what was written in the recipe I was...

My first basic batch just went into the keg on Saturday. It's drinkable not great I made mine with Kirkland juice and frozen concentrate, and brown sugar. I don't remember what yeast I used but it ended pretty dry. Much more wine then cider in my opinion.

Yea it's on the floor now had to rig som zip ties to hold the tube under water

A quick trip to the hard ware store got some food grade tubing and a bucket seems to be working

A holiday 5 cubic foot deep freezer, 3 tap tower, perlic pearl taps, 2 5 gal and 1 3.5 gal kegs, co2 tank and all the plumbing in one nice little box in the corner. Took about an hour to build johnson controls digital controller is keeping it nice and cold. Total cost was about $850

So I did up a batch of graff's last night this pic is what I found this morning. Ferment with Nottingham is well underway at about 12 hours in foam blew my Carboy cap and airlock off an it's like a child's volcano project in here. All the brew shops in my area are closed I'll have to try to rig...

Sent you a message if it's still available I'd be interested