Recent content by RedGlass

This. And there's no rush to drink the beer once you start, in case that was part of the question. When you use CO2 to push the beer, the keg is a closed environment. This is unlike buying a keg of commercial beer and using a hand pump where you are introducing outside air/oxygen in order to...

Are you accounting for temperature in your hydrometer readings? Do you take a pre-boil gravity reading, or are you calculating efficiency based on OG and (unknown) boil off rate? As others have said, if you're consistent with your efficiency, just factor that into your grain bill and you'll be...

1st day in the kegging game, so forgive the super noob question. as the title states, any reason i would need to bring my regulator with me when i get my tank filled or is it okay to just bring the tank? thanks!

Assuming that bright spot in the lower center is your camera's flash and not in the carboy, it looks fine. RDWHAHB.

Phunhog, You are either flaming this thread for fun or you do not understand what you are getting yourself into. Get a lawyer who has experience with alcohol laws. Asking a question on a blog (which is basically what you are doing here) is not the same as having a lawyer. Get a lawyer. RedGlass

I wish I had room for a side by side...

Looking for a little insight as I brainstorm a new fridge or freezer setup. Here's the background: I'm thinking about switching over from bottles to kegs, and will obviously need a fridge or freezer to do that. I'm in an apartment and only have room to bring in a new appliance if I get rid of...

+1. If you're going to rely on data, let the data dictate the conclusion rather than the other way around. The movie is great, but just double check the facts before you start citing it with authority. For example, several states permit self-distribution which makes the anti-3 tier component...

+1. Sorry for piling on here, but: You did not learn those lessons. You learned that fermentation can take 0-72 hours to take off, as Revvy told you right at the beginning. You would have been able to speak to an experience with fast or slow fermentations if you had taken a gravity reading...

Sorry in advance if the topic is a few weeks out of date, didn't see it until the bump today. I don't see the point in buying that filter right now. It seems like you'd be spending money on a solution before you're sure of the problem. Wait until you brew a beer without your hose and with...

Did you correct for the temperature when taking your hydrometer reading?

I'm all for experimenting and trying new methods out, but I have to agree with the starsan/vinator folks. If I can get my entire bottling day (sanitize, bottle, cleanup) done in the time it takes the oven folks just to sanitize, it's a no brainer and not even worth trying for me. The vinator...

Damn. We have to pony up $8.99 at the TJs out east for those...

I completely agree. He just recites a bunch of entrepreneurial platitudes without really getting into Dogfish at any depth. I tend to like Sam's media personality (sure he's got a giant ego, but he's trying to grow his business and he makes great beer so I can't really fault him), but that book...

I think it's probably a process issue and not an infection. Are you getting ingredients from a new place? Maybe their extracts are old or different from what you were using before. It sounds like you have access to some knowledge people. I'd say brew with them and let them help you figure it...