Recent content by robopp

Sold!

Sold!

No local buyers? I’d really prefer to not ship.

Not local, but I'd be willing to ship at buyer's expense. https://www.homebrewtalk.com/forum/threads/italian-2-5-corny-ball-lock-kegs.676097/

Totally agree, but I'm going from 2300sqft to 815sqft with minimal storage, but amazing views.

I have four of these available. All in excellent condition and never had a single leak. $50/each or all four for $150. Here's a link to the actual kegs for sale. I bought them off morebeer.com. https://www.morebeer.com/products/corny-keg-ball-lock-25-gal.html

I'm moving into a very small apartment and won't have any room for my brewing stuff so it all has to go. Up for sale is my Grainfather connect in excellent condition. It will come with the micro pipework for small batches and the Grainfather jacket. Lots of very successful brews and I'm sad to...

I have four 2.5g corny ball lock kegs in basically new condition. They’re Italian made too not a knockoff. Here’s a link to where I bought them- https://www.morebeer.com/products/corny-keg-ball-lock-25-gal.html

Correct. My 3 gallon pitch rate is as follows: S04/T58/WB06 8.28g/.45g/.27g

Also, did you follow my pitching rate? I think you pointed out that I’m over pitching my 3g batch.

And you’re getting clove? I probably have a little, but so does TH. By a little I mean you have to be looking for it.

Have you tried pitching without aerating or rehydration? I was really struggling with the amount of clove I was getting until I stopped doing these two things. Also, having a very accurate gram scale is absolutely necessary.

Not using any nutrient. Don’t overthink what I’m doing. I skipped the rehydration because I was lazy and somewhat frustrated. I’m not using any extra steps other than what I’ve outlined. With that said, I’m happy to keep answering any additional questions you might have.

No phenols in the gravity samples.

1 to 2 days at ~45F. Usually, I brew on a Saturday or Sunday and keg on the following Saturday or Sunday. Most of the fermentation completes in the first two days.