Recent content by scarpozzi

Wow...nice picture of them. :) I'm a huge A&W fan too. I noticed they ran in the $250 range...which is pretty expensive considering. I'll probably see about getting the used Sanke kegs. A fellow homebrewer is wanting a total of 3 sankes to use for a keggle and 2 fermentation vessels...

Nice. I'm looking at making a keggle if I can pickup a used/damaged keg from a local microbrew for under $50. If I can do that, I'll have capacity to do 10 gallon batches. I wan't aware they even made 10gallon corny kegs...I may look into that as my wife is getting tired of me having buckets...

The counter pressure siphon does sound interesting, but something about it sounds difficult....meaning, one keg would have to be at a higher pressure to get it started maybe? Not sure how it would all play out when you connect it back to the original keg.... Perhaps I should just invest in a...

I just ordered a filtration system to integrate into my brew process. I'm a moderate home brewer with a 2 tap kegerator (coverted chest freezer). What I want to do is find the least wasteful method for filtering the beer. I don't own a pump and am thinking I'll need to push the fermented...

Good to know. Thanks. :)

I knew I had started with less honey than I should. I was initially trying to be cheap and didn't want to end up with a whole lot of a really sweet product. I'm tempted to give it a little more honey & fermax to raise the alcohol content, but make the fermentation quick....maybe a lb or...

I started off with 4.5 gallons of water and 10 lbs of honey from Sam's Club... I used some dry wine yeast and yeast nutrient. The mead is very dry and smells like a dry wine with little fruit on the nose and moderately low alcohol...about 10.5%. I've siphoned it twice now...once after the...

Despite the airlock going dry, if the yeast is still doing anything, there'll be a thin layer of CO2 at the top layer of the fermenter.... You should be good. Let us know how it is...it might actually turn out to be pretty smooth having aged that long.

As it turns out, the beer had some carbonation Friday...but only a few bubbles. I dropped the temp to 34 degrees (4 below serving temp) at 11psi and anytime I walked by the freezer, I took the keg out....shook it up, rolled it around, etc.... I think that's why my back was sore on Sunday...

I'm wanting to do a Wit from DME. I don't know how much coriander to add because I don't have a scale yet. I've got whole coriander and a grain mill to crack it with. I'm also not sure how much bitter orange peel to add... Does anyone have any suggestions? It seems most people who make Wits...

I've had the CO2 on it since Tuesday @ 30 psi room temp....I cranked the pressure up to 20 psi after testing it a few hours ago...I plan on some gentle shaking after I get home from work @ 20 psi...then I'll crank it back down to 11 psi. I'll be serving out of a picnic tap @ 2-4psi....so...

How long should the gas line be? (Max length) Because the barbs coming off my on/off valves are 3/8", I had to make an adapter to change over to 1/4" for the corny keg disconnect. I think I have about 15 feet of gas line now between the keg and the tank...will that be a huge problem?

I just picked up 2 this week for $35 with o-ring kits....shipping was a flat-rate $7 for my order and I got some other stuff too... (better bottle, tube brush, beer line, etc) $30-35 is about the best I've been able to find.

Black=Beer, Gray=Gas It is possible to get them reversed, but they are extremely difficult to get on or off since the posts are slightly larger/smaller than the disconnects to keep you from making that mistake. A lot of people make that mistake for some reason... As for beer lines, you'll...

My birthday's tomorrow....my lovely wife agreed to buy me a freezer to convert into a kegerator. I spent a few hours last night wiring up the JC 419a temp controller and moving some of my kegged beer into the freezer that's maintaining 38 degrees. I still have to build a collar for the thing...