I got the filler from an online store, Hopdawgs.ca
I've been emailing them and Chris, the owner has been really helpful. After contacting the manufacturer we may have a solution:
So it looks like i'll be getting a couple new ball valves. Hopefully that answers it.
I took apart the T. I didn't see/ feel any blocks in the valves or anywhere else.
I hooked the gas up to the other valve this time. I can barely hear any gas coming through but I can hear it a bit. Certainly not as much as if i loosen the bolts on the T closer to the gas tank.
I made a...
I bought it from an online store. I emailed them about it but they said they don't build them, they come assembled.
I'll take it apart and go from there.
Thanks for the reply. This was dropping down the page quickly :)
I primary for 2 weeks and then keg. They taste right as soon carbed, usually a week but they taste BEST after another 3 weeks in the keg. I wouldn't call them tart or sour or any other words used itt though.
I find this is true for all my beer, even ipas.
It's my go to yeast for my stout. I like the flavour. It goes even better when I add coffee to the stout.
I have made it in a bitter that I didn't love so haven't made since but i've used it >5X in that stout.
I got a CPBF recently but I can't make it work.
I think there is a problem with the gas side. I can here gas going in and when I slightly loosen any tube at the 'T' i hear it.
But when I open the valve I don't hear any gas coming out the bottom of the dip tube.
When I turn that gas...
Hey guys I tried some of this last night. Its still a little green and definitely needs clearing time but it was a good first taste.
I wouldn't say the spruce was overpowering at all. There is a light hint of it on the nose and it gives the beer a real 'crisp' taste. It is far away from...
sfrisby, i will be drinking the keg in acouple days so can report more then.
in the meantime i would think that it wuld be better to pile on the late spruce additions. i was gonna put in my 5 oz at flameout but got scared of sanitation so went at 10.
when i taste it i'll see how much spruce.
The Blonde Ale I just made had Amarillo in it. I figured i'd get 'piny' flavour from the spruce tips and wanted citrus to round it out.
As far as I know, Mexico is BC's Mexico! :)
Does anyone have any dry-sprucing tips? Amounts? Sanitation?
How many times do we hear it around here.... patience....
I ended up just leaving this in the carboy. A little bit out of stubborness and not wanting to throw out the batch but mostly out of lazyness.
Lo and behold two and half weeks after being stuck at 1040 and 5 weeks after brew day the...