Recent content by robininski

The temp. 145-150 is OK as long as you give it enough time you'll get more beta-amylase more alc. ( hotter taste). It's probably best to do both beta and Alpha (the higher the temp the more alph-amylase and the more dextrins) Low mash temp. require more time & will produce a thinner product...

There are three working taps with three keg connectors. Includes pressure gauges. This unit is complete and ready to cool your beer. You might even talk Sonny into including tap handles. His asking price ($800) is negotiable. Unit has only been used a few months. For mor information please...

#1 Mash pH has to be below 5.7 for much conversion to take place. (5.3 is preferred) Addition of acidulated malt may help or Phosphoric acid (drop at a time) until the desired pH is reached. (dark malts lower pHs) A water analysis is a good idea before adding or subtracting minerals. #2You...

We are using a plastic bucket for primary fermentaion, because the carboy is such a B!#ch to clean.

Pils to you, SWEETHEART AHHHHH relaxe

we use the freezer for frosting mugs and HOP storage

same as first

close up of bottom with wine rack

This baby will hold 6 (yes SIX) cornelius (5 gal.) soda Kegs; one and on half cases of 12 oz bottles (36-40); six liters of wine (bottom center) and what ever you like in the door.

The tape on the front is for the grandkids (ROOT-BEER)

CO2 comming in from left

Inside Please see UPDATED version posted July 17, 2011

Side mounted taps Please see the UPDATE version posted July 17, 2011

The perfect pour