Search results

A disadvantage of the freezer vs the fridge, though, is height... Lines from a fridge could come out at the same height as the taps.... with the little freezer I'll have to either boost the freezer (gives some storage room underneath, but would be a &*^% (trouble) to reach into it from the...

The run would be a 2x4 wall with gyprock on one side... that is, my kegerator sits one side of the wall, my taps on the other side - should that be okay? I may have to set up a cooling fan. I looked at my fridge... having trouble imagining 5 kegs in it... but at any rate I think 4 taps should...

I noticed the Danby 5.3 cu ft chest freezer at wallyworld for 200 bucks.... That's about the same price as mini-fridges, but should fit more kegs, and possibly be easier to use. Anyone have experience with this particular freezer, or something simmilar? From the Danby site the exterior...

I'm not sure the intent of the original question on this thread, but I think he was asking (if he wasn't, I am now...) ... If I don't want the bother of setting up with beer gas AND CO2 ... can I just attach a stout faucet to my regular CO2 system and get some degree of benefit from it...

Is your tower just made from ABS as well? Good idea. It looks shiny and spiffy in the picture though... much nicer than the sewer pipe in the hardware store.. did you have to polish it? Keegan PS: Please don't post pictures of you polishing your tower.

That's really interesting! Thanks for the link. I have to say ... well... I wouldn't usually argue with someone as expert as the wyeast guy... but has he ever had to do that himself? My first batch of beer I followed the directions to measure sugar to each bottle individually, and let me tell...

When I use dehydrated yeast in a bit of a starter, aerated wort, and a plastic tub with lots of airspace (I don't even have an airlock on mine.. just a loose lid) lag time is about 45 minutes. Most fermentation is done in 2 days, and after racking the secondary will trickle bubbles very slowly...

I'm a newbie compared to these guys, but I like getting it off the trub asap ... partly this is because I use a plastic primary and cheap dehydrated yeast: the yeast explodes very quickly, and plastic tubs are less airtight and more likely to impart or take of flavors and smells than are glass...

Well... I still think it would taste better less-sweet. Also... I'd hate to see it re-start the ferment once we bottled it...

This is a fun thread! I do bonehead things every day I brew... actually... every day I get out of bed... I'm glad to be in good company. Mostly it's common things like spraying, dumping, or siphoning hot/cold water, wort, beer all over myself, my kitchen, my significant other. One memorable...

Fun post. So many to choose from. I can't tell if the guy touting "Waterworld" as a great Costner flick is being sarcastic or serious? Isn't it on record as loosing the most money of any film ever? ...not that I agree with the mass market... I think we need to distinguish between films that...

in fact, I just measured from the theif, and it's only 1.020. unless the residual peroxide from sanitizing my thief had an effect. ... but there seems to be no more activity... and actuall it tastes alright... for something that sweet... clarifying very well now. So... call it done and bottle...

Well... the activity has slowed and it's been racked a second time and is finally starting to clear (2.5 months or so have passed). When I tasted it on racking, it is still seems rather sweet. I wonder if this is something that will mellow and balance with time, or... should I add some...

I've read in a few places that it will enhance the taste to skim off the scum during boiling, and we did that. What about the scum/kraussen formed during ferment? Should I attack the primary with a sanitized scoop? Keegan

Will mead in the primary foam up like beer does? It's 12hrs since pitching the starter... it looks like something is settling into the bottom 1-2 inches.. and there is just a teeny bit of scum on the top ..... :(?

9% ... so pretty mild for a wine... ah well... if I really want I spose I can add some more honey when I move to the secondary... The recipe... well... you guys will laugh, but we just did this as a "mead making party" ... so 6 of us in my tiny bsmt suite kitchen... 3 pots going... we didn't...

Hi all, I can't seem to find much of a guide for what the starting specific gravity should be for a moderate mead. Mine is 1.07 after yeast addition ... seems like that might be a tad low? Thanks, Keegan

I've made starters with dry yeast.... but I thought I had come to understand that this was unneccessary due to the really high number of yeast in a dry package anyway? Keegan

Nice labels Ken! Do you draw the pics by hand and then scan? or mostly use clipped images and gimp? Lots of fun. I've actually never made labels for mine. Keegan

Hmm... I've wondered this too. The wisdom here seems to be that the glass twistoffs won't seal properly... though my LHBS does sell metal caps that are supposed to be specially for screw tops...? I keg or use plastic or grolsh Keegan