Search results

To add, I'm going to carb at about 13 PSI and 40F. I'm aiming for ~2.5 volumes, so I'm thinking with 5' of 3/16" tubing, I'll be able to serve at roughly 13PSI as well.

And purging the keg won't cause any weird issues? I assume you mean, turn the gas off, purge the keg until the hissing stops, relatively, and then hook up the liquid disconnect and then turn the co2 back on? Thanks!

In a goofy situation. I have a dual c02 regulator, a freezer, a temp controller, etc. Today, I got my first keg and co2 tank, replaced the seals, sanitized it, etc. I also picked up 5' of 3/16" tubing. I originally purchased a Northern Brewer pre-made picnic faucet, with disconnect...

I will be building something VERY similar using a Frigidaire 7.2 (Black one) and the magnet idea is a simple stroke of genius that hadn't occurred to me. Thank you very much for the idea!

I don't know if it was mentioned or not, but I also think the back pressure an airlock will apply to that relatively small volume of starter (wort) will probably cause a slight increase of stress on the yeast, and I'm assuming that's not the best thing for creating a clean yeast.

I honestly don't know for sure, but if you can keep a tube of yeast in the fridge for a few weeks before using it I'm not sure it's much different than a tube of yeast. I would assume you could refrigerate it for several days before using it. Just take it out a few hours before pitching...

This might work well, but damn you gotta be using a LOT of water/energy that way. I think the heated dry cycle will kill almost everything, and I use the quick wash cycle because it's the shortest cycle my dishwasher does (faster and saves water) that will still use the heat dry cycle.

I have two different stages of bottle cleaning... Label Removal/Crud Removal(For 'new bottles'): I remove the labels in the sink with sanitizer, and decrud with a brush. I just use two things to act like bookshelf ends, and lean them up against the wall on my kitchen counter on top of a...

The only beer that never seemed to change 'much' after an extended period of time in the bottle, meaning 1-3 months, was a Honey Brown. The rest have all benefited from some extra time. While most beer is 'ready' after two weeks, it's not necessarily at it's peak flavor. It's simply...

Agreed. I just bought a black version of the fridge you're talking about from Lowes. Really nice looking freezer too, as far as freezers go. I bought the $58.99 Johnson from Northern Brewer for it. http://www.northernbrewer.com/default/johnson-refrigerator-thermostat.html

I did a batch of Hefe with White Labs 380, and it stunk of rotten eggs for weeks, but after it had cleaned itself up after a few weeks in the primary and a few more weeks in the bottle it was one of the best beers I've made. Just give it time. :)

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=5

I agree, this generally tends to work fine for me as well, but I have noticed perhaps a very very slight difference between some of my beer bottles from the same batch. Not really a big deal. I recently purchased a chest freezer and I am hoping to move to kegging in the near future anyways. ;)

I've always just let the beer filling the bottling bucket stir the sugar mixture into the beer, but I recently had the same thought. I sanitized my giant spoon and gently just swirled it around the bucket one or two revolutions on my last batch. I think if you are very gentle, don't...

Good call. The sun is now out here and spring is coming so the interior is more like 70F, I'll pop open that closet door and see if the rise helps it out. I've been intentionally trying to keep my fermentations on the low end of the scale specified for each yeast I've used. Even with the...

The closet I've been keeping it in is interior and it's winter in Maine, so it's been riding at right about 63-66f the entire time. I could open up the closet door to let a little more ambient warmth in, but I'm not sure if it's going to make much of a difference at this point in the game...

Reading just about 1.00000000 at 62F (this particular one is designed for 60f)

Hey all, I recently formulated my own Belgian Wit style recipe and used BeerSmith to assist me. My estimated FG is 1.012 and I'm currently at 1.018 (1.050SG), but the beer has been in primary for quite some time. Since 2/15 (Roughly 20 days?). I just took the last measurement this...

I moved to a blowoff tube in a bucket of Starsan solution because I was freaked out by my Better Bottle sucking water back in through the airlock. Clean water, sanitizer, vodka, etc, I don't want anything I didn't include in the recipe in my beer. :cross:

Thanks for the input guys. I did my brew today and so far I'm very pleased with it. Wonderful smell, taste, and aroma for sure. Excited and looking forward to the end results on this one.