Recent content by rocketman768

Your standard BS170 will probably work.

I ended up keeping the weather stripping, because the gap between the door and cabinet was pretty small. The magnets didn't work to compress the stripping, because they were just too big to fit in the gap. I just removed the handles and fit a bolt through the handle's hole with a washer on the...

I don't like to do this, because parts are always going out of production and changing numbers and stuff, but this should get you started. R1: MF1/4DC2202F R2: P160KNP-0QC20B100K (Knob) R3: MF1/4DCT52R4701F C1: UVY2A2R2MDD Q1: NTD4909N-1G 555: NE555N Diodes: 1N4933-E3/54

I haven't done it yet, but I think there is a coolant line running across the top. To find it, you can use the cornstarch method, which is roughly as follows: Mix cornstarch and rubbing alcohol. Turn on fridge and let run for several minutes so the coolant lines heat up. Spread mixture on...

Lol! It's always the innocuous mistakes...

I'd bet my life that this is the issue. When the mosfet suddenly turns off, the motor current surges through the flyback diode and can induce spikes into the power supply. This really doesn't matter much with the original design, but in your case, you'll need to add a pair of filter capacitors...

"Our house yeast strain is used on all Arcadia Ales." Psh...oh well. Guess I'll just have to label it "Arcadia."

What yeast is that at the bottom? Does anyone know for sure? Was thinking about plating it out and culturing it if it's interesting.

I guess I have a DMS problem. Seems like whenever the recipe has a significant portion of Pilsner malt, the judges always report cooked corn and DMS. I boil off 2 L/hr. It's all I can do with my stove. Boil for an hour, put in the 25' chiller coils, fit the lid on loosely, and it takes about...

What's the maximum amount of Carafa I you have used in a batch, and how did it turn out? I want to brew a really roasty Citra black IPA and put 10% Carafa I, but the max I see people using is 5%. Is 10% too XTREEEM?

Why would that help? Didn't need to do that before. Matter of fact, as the beer got colder and CO2 got more soluble, it used to be that I'd regularly have to turn the regulator UP just to maintain pressure as it dissolved into solution.

In my previous kegged batch, I turned it up to 15 PSI, waited until the pressure was stable at 15 PSI, then put it in the fridge. The next day, I checked on it and it was at 50 PSI! I vented the excess and turned the bottle's valve off throughout serving until I needed to bump up the pressure...

Yeah, pretty cool how they press the cane right there on the spot, but way too sweet IMHO.

It went fairly well. The one I ended up making was based on RRCos' recipe above. I used US-05, but I think those street vendors are probably just using bread yeast. I have since found mavi bark at a local hispanic supermarket. Their spice section contains a lot of hispanic spices in 1 oz plastic...

So, primary should be winding down. How does it smell?