Recent content by TristanLowery

Well, I had an empty tank all along! Pretty embarrassing, but thanks for all the advice and troubleshooting, everyone. My parents had a spare - and full - tank for me to pick up today and the weight difference was immediately obvious. Glad I know the difference now going forward - and I'm...

This is a really dumb question, but since I'm a stovetop brewer just making the jump to propane (and I always grill with charcoal) I'll ask: the propane tanks at Home Depot are sold full, right? Or do they need to be filled? This is the only thing I can think of that could still be wrong. It's...

I've tightened the regualtor end into the tank as tight as I can; should I hear a hiss? I haven't been. Yes, by "unbolted" I meant I took the cast-iron burner off and checked for debris (even though it was only taken out of the original packaging a few days ago). Thanks for all the...

Thanks for the responses. I wasn't able to try out everyone's suggestions today, but I'll get to it tomorrow - and I'll take some photos of my setup if it still isn't working. Appreciate it - thanks.

I'm a fairly experienced brewer just getting back into it after a few years off. But I'm posting this problem here in the beginners forum because using a propane burner is completely new to me and I can't figure out what I'm doing wrong to save my life. I have a Bayou Classic BG10 burner and...

Thanks, all. Good ideas and reassuring answers. Here's what I did. I brewed a small "top-up" batch based on the original recipe two days ago, followed standard aeration practice and pitched a small but sufficient quantity of S-04 I had lying around. The beer is now in primary in a separate...

Just wanted to quickly add my story to this really important thread. It's been said here before but it bears repetition - carbon monoxide is a danger even if you aren't using propane or brewing in a basement. I brew in a small NYC apartment on a standard home model, 4-burner natural gas...

Kegging's not an option - I'm still a stubborn bottle-conditioner. Capital idea though, adding more wort to displace the headspace, especially as I've got the day off and just enough of the necessary malts to make a 5-liter top-up batch. I'll do that, since no one has attempted to persuade me...

Oof. First time uploading a photo onto Homebrewtalk and it's too big and sideways. Sorry!

Last January I brewed a Flanders sour brown with the intent to use it as a base for a Kriek, as Liefmans does. It's been on the Wyeast Lambic Blend and Calvados-soaked oak cubes for a year now. Everything's been going swimmingly - no complaints thus far. But about a month ago I racked it...

I don't get on here often enough. Turns out - pun most certainly intended - I've been twisting the loop too many times, as was suggested. Six, seven, or even eight half-turns has been working for me lately, depending on how deep the cork is set, but much fewer than the way I'd been cranking...

I recently purchased a bag of wire hoods to be used for restraining Belgian-style corks from my LHBS. I assumed I was getting the same product I'd twisted off many commercially-made beers that use these closures, but they seem more brittle and made of thinner gauge wire; they twist on fine but...

Thanks Cape Brewing; that was the reassuring answer I was looking for specifically.

By now, everyone knows that if you plan on brewing with "wild" yeast and bacteria, you'd better have a dedicated set of plastic and vinyl gear (racking canes, siphon tubing, airlocks, funnels, etcetera) separate from your equipment used for beers fermented by Saccharomyces sp. alone. The use of...

...but I haven't been able to find answers elsewhere that help my particular case. I've been brewing for two years now and haven't had much need to post here as I've been able to troubleshoot much on my own, but sometimes RDWHAHB just doesn't cut it and one craves further assurance. Here's...