Search results

The newer tanks also have anti-tip gismo. You have to shut off the gas, and bang the tank on the ground to get it to re-set. I kind of liken it to those kid's snorkles with the ball float in the end. Keeping on sucking won't let the ball drop. Ease up, the ball drops, and you can get full...

I've had probs carbing this winter. Last couple batches I use Cal-V, a hot weahter yeast. No carbonation until I warmed up the bottles by moving them inside, where I had fermented them. So, adequite sugar, time,... leaves temps?

My hard city water makes good brews too. It's appropriate for English Brown ales, and lots of others too. I have been charcoal filtering lately, to good effect. It doesn't remove minerals though.

The pivot point ought to be above the center of gravity. Too low, too easy to tip. To high, too hard to tip. Brewpastor's set up look to be easily adjustible, what with all that perforated tubing. I'd try about 2/3rds of the height of the usual batch. Perhaps adjust it for differtent batch...

I had real problem carbing the last couple batches. I used Cal-V yeast, for warm weahter. Fremented OK in the house, but I bottled and stacked on the patio. 50f on cool nights. Daytime high was only 50's. No cartbonation. I finally stuck one in each corner of my water bed, and those four carbed...

Chlorine is the same as used to sanitize by many HB'ers. Just rinse like you would normally. Infact, I know of a food processor locally who uses pool chlorine for his bulk veggies with no issuses. And, before somebody says 'Ain't Food Grade", I lately looked over my own herd of buckets. A...

During shipping, any uncrushed grains 'float' to the top. Have you checked out the bottom of the bag? It would be significantly flour-y if crushed.

Can you put the two nuts on the same end of the nipple? It would leave lots of nipple sticking out of the keggle. But I never saw anything wrong with too much nipple sticking out. Or, if you have a vise and a big bolt, you could screw the nut onto the nipple, slip the big bolt through it...

If you are in BFE, don't you have a dump site? Don't be shy about salvaging for re-use, it is even kinder on the environment than recycling.

How good is your thermoneter? Did you boil the life out of your yeasties? With dry yeast, I usually make a semi-starter . Once I get my mash water going, I add the yeast to a cup erso of warm water that I have sweetened with anydamnsweetstuff- table sugar, malt extract, dextrose, whatever is...

Diacetyl is a natural component of real butter: <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=532094&dopt=Abstract> We just ought not to snort butter. It's bad for the lungs. Though probably helps keep the nasal passages moist.

At least most homebrewers know that it IS natural. I assume it is in real butter too? Therefor, it comes from milk? So, probably in mothers milk too? Anybody care to make the leap of intuition regarding a relationship of beer and mothers milk???

Critters love refrigerators. They build nests where it is warm at night- like in the coils and fans. Blocking the air flow prevents the freon from getting cool enough. Or a missing duct piece could allow the fan's out put to be wasted. Ditto on the defrost stuff. I had the infra red bulb go...

Sounds like different regulator settings. Mine has the big red knob to adjust it, I really like being able to crank it up to get it hot, then turn it down just before boiling to allow me time to skim it. Then I leave it at a rolling boil for it's hour. I even adjusted our cheap POS kitchen...

How could you NOT know that opening a warm beer would do that? I'll bet you gave it some rough handling just prior to opening too? Like fumble it a bit due to you nervousness brought on by the big occassion? (no need to ask me how I know ;) Some here will blame the excessive air. One inch is...

The stoney bits will fall out in the mash tun. And why worry about them as contaminants, when other brewers are adding Marble dust (gypsum) on purpose? Lessee, a 5 gallon bucket is 62% of a cubic foot, so 60# of concrete. Tape/wax/soap the bottom coorner of the bucket to make a rounded edge...

Beer doesn't taste right, just out of fermentation. It does need to age a bit, like 3 weeks in the bottle/keg. Isn't 'oxidised' the taste of wet cardboard? And, doesn't it take long time to go stale in the bottle? Has anybody else sampled your aged brew? What do others say about the taste...

Lager yeast or ale? Anybody ever check the temp of their fermenter um I mean sceptic tank?

Somebody on that other forum found the patent info, <http://www.google.com/patents?id=Bi8JAAAAEBAJ&printsec=abstract&zoom=4&dq=Vlooswijk#PPA3,M1> Seems the charcoal acts like the diamataceous earth in an acetylene tank- the gas gets "absorbed" into the pores of the charcoal, and so it takes...

Can you really crush too fine? Or is it a myth? By the time I've mashed, there doesn't seem to be anything but liquid and hulls. No sludgy flour to stick a sparge. I've tried a tablespoon of waste grains after sparging, nothing but hulls. Isn't mashing supposed to dissolve everything...