Recent content by Scimmia

Hope you like cleaning your stove, then. An electric stove doesn't give you very quick control over the heat, and flasks like to become volcanoes.

I've added it to the primary, and you'd have to use a whole lot to "eliminate any chance of blow off". 17 drops plus temp control wasn't enough in my last batch, and that's 50% over the recommended amount.

Ignore the high pressure gauge, it's useless. All it will tell you is that you've got CO2 or not, it has nothing to do with the amount.

There's nothing belgian about 1554 or skinny dip at all. I wasn't thinking about the Explorer series. The Abbey is belgian, but I wasn't impressed. I haven't had the trippel.

The only Belgian beer they make are in their Lips of Faith series. Don't let the name fool you.

Bingo. If your beer is infected, the other stuff is really and truly pointless.

The only problem I see there is the 50 ml to 2L step. That's one huge step and will stress out the yeast. Depending on who you listen to, steps should be 4, 8, or 10 times, not 40.

No, he's talking about gelatin. Glycerin is for freezing, which is a completely different process from making slants. Putting it in the microwave isn't the same as using a pressure cooker, either. Sterilization vs sanitation. I haven't noticed any lingering smell from using agar.

The gauge won't show anything until all of the liquid CO2 is gone. Don't count on the high pressure gauge for anything.

What are you looking for for references? If you're just searching for campden, I can see why you're not finding the information. If you search for potassium metabisulfite or sodium metabisulfite, you should turn up the info. A quick google search turns up an article from a chemical engineer at...

I guess I can't think of any commercial stouts without that roasty flavor, except maybe Guiness. They do it simply by not using much of anything. The homebrew club in the area is MUGZ www.mugzhomebrew.org. I've been meaning to get to one of the meetings for years now and never seem to make it...

No tape. That washer does the sealing, not the threads.

Any darker roasted grain with the husk is going to have the flavor. I guess if you wanted to avoid it, the carafa special would be your best bet, but even it will have some. Not much of a stout without that, though.

If you can find someone to fill it, sure, but that won't be easy. They use different fittings. It is possible to convert a tank from O2 to CO2, the tank I'm using now was converted, so it's possible that's what you've got. I'm also using an O2 regulator with a CO2 fitting. Works fine.

Sure, if you're only wanting 15 lb of propane.