Recent content by spook

Good luck everyone!

Count me in!

I think I read somewhere that a higher ph will support more maillard reactions in the boil which could be one more reason for a darker color. Here is the image showing the comparison. There is a link there to the parent page that discusses it...

First of all, you are a brewing badass. If I didn't have a thermometer, I'd be tempted to do decoction mashing. By starting with "blood temperature" water/grain and then pulling out roughly 1qt of thick mash per pound of grist, boiling it, re-adding it to the mash, and then repeating 3 times...

A while back I came across this brewing network episode called "sanitation with Charlie Talley" http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-03-19-06-Sanitation-w/-Charlie-Talley "Our first official sanitation show. We are joined by Charlie Talley, one of the...

I have never seen one filled with CO2, they are almost always something like "diflouroethane" and are plastared with warnings about not inhaling the contents. I think they probably even have some sort of bitterent or something that tastes nasty to keep kids from trying to inhale them to get high.

I haven't done it, but I entertained rebottling a batch at one point. My guess is that when you rebottle it unless you somehow fully "degass" it you'll have mostly carbed beer, but then no head pressure so after it equalizes I think you'll be undercarbed. If you only have a month I suggest...

Ah, I did miss that and the distances make much more sense now =) Sounds like an impressive project, I'll be staying tuned to see how it turns out.

Good luck all.

I wonder if it would be easier to build some sort of keezer/chamber up high in the basement, right up against the ceiling. Sounds crazy at first, but with ceilings as high as you are talking about, you could almost build a little "loft" in the basement, use it as an excuse to build shelves or a...

Same here. I just leave it hooked up to the o2 tank on a shelf in the garage. I soak it in star san before and after use and then run the o2 for a few seconds before I put it away. I probably will start covering it with a sanitized baggie.. that seems easy enough.

If it were me I would let it finish naturally carbing just to avoid the chance of unfermented priming sugar either affecting the taste or somehow carbing up later and causing you overcarb issues. I would think after 10 days it would be close to done though, so I doubt it is a big deal either way.

Perhaps only surpassed by Gorilla glue. In the spririt of being constructive, I'll add that oxyclean or barkeeper's friend work great for cleaning all varieties of spilled/dried/burned malt.

I think for modeling purposes you could assume a barrel with a nominal amount of liquid in it and ignore the thin stainless kegs. The other issue is the design duty cycle for your mini fridge's compressor. Most big fridges/freezers have a thermal protection for the compressor motor so it will...

If you are losing that much co2 there must be a leak. By setting co2 pressure and keg temp you are settling on an equilibrium after a week or two and the beer won't absorb more co2 unless you increase pressure or reduce temp. You will use some co2 to displace beer served, but a tank of co2...