Search results

Because there is also this one: http://www.northernbrewer.com/co2-nylon-washer Any idea what the difference is?

Thank you so much. Are those nylon washers for the connection between the regulator and the Co2 tank?

Hi everyone, I just got 2 x 2.5 gal kegs and a 5 lb co2 tank. I was given a regulator, but I am not sure what type of connection it needs. The output diameter doesn't seem to be a size that I see online. Maybe I am reading the diameter wrong. Please see attached photos. I was hoping to...

A quick update. I have given up trying to carbonate the beer in the bottles. I bought some more champagne yeast at my LHBS, but then went searching online for kegging equipment. I didn't want to commit to opening all of the bottles and pitching more yeast and sugar, possibly ruining the entire...

I hope that they reimburse you for the shipping at least. I have only had good experiences with them. But, I suppose given enough orders, statistically speaking, I'm bound to see some issue. I asked them to change an order for me. I first ordered one of those fishtank style bubblers from...

Here is a specific question in regard to my comment above. My LHBS said to add just a couple of pellets of the dry champagne yeast. Would adding a couple or a significant amount (whatever that may be) make any difference, whether in the probability of the yeast doing what I want or in the amount...

I thought I was going to gain some wonderful insight, but not really. I assumed that two weeks would be long enough with the champagne yeast because...well that's what my LHBS said. Bottle1: Only champagne yeast added after uncapping. Added about 20 or so yeast pellets to the bottle and...

I made the mistake of just opening the regulator valve, instead of doing it slowly. Within seconds wort was foaming over. I got a oxygen wand specifically for my larger ABV beers. I had to going for a minute with my imperial stout. Probably don't need to do it as long for lower ABV, if at all.

I'm glad I write everything down in a notebook. I have a bad memory. As for the vanilla: I may have just thrown everything in a fine bag, the scraped vanilla bean "caviar" and the beans themselves. But I was right in that there is no mentioned of cleaning them. I think that next time, what I...

I know this isn't an answer to your exact question, but for a variant of the imperial stout, I racked onto cranberry and raisins. For this I heated the berries and raisins in a pan of water, to a temp just around boiling. Going higher could have caused the pectin to gelatinize. There was very...

I recently finished up an imperial stout that I racked onto vanilla, cacao nibs, and bourbon soaked French oak. I soaked the cacao nibs in bourbon for some time. EDIT: (I steamed them. See one of my posts below). I'll have to check my brewing notebook to see exactly what I did there. As for the...

I don't think that I give too much force when capping. One time I cracked the glass because I pressed too hard. After that I started to hold back a bit. I just make sure that the cap is indeed pressed down all the way around the rim. What about uncapping after a day and resealing? Maybe if...

Wow. I didn't make that connection about 70% attenuation. That makes sense, because if the yeast has a hard time with the priming sugar, it's quite possible that it never fully attenuated to begin with. effffff.... Okay. So, i'll probably end up opening the yeast only test bottle first to be...

Okay. I just did 2 bottles, because why not? I added just champagne yeast in one. And yeast + sugar (calculated to be 1 volume C02 @ 70 degrees, since that would be a conservative amount compared to 80-90 degrees). I placed both bottles in bucket with a lid in case they explode. edit: i'll be...

my local homebrew shop edit: I brewed with my gf and I get very paranoid about the capping process. She capped the bottles, but I was afraid that she wasn't giving enough ooomph. So, I went through all of the bottles again and made sure that they were capped well. She wasn't happy about it, but...

I should add that so far, the bottles we have tested have tasted really good after the 5-6 month conditioning. They probably shouldn't sit in the heat much longer, but if they are drank by us or our friends in the next year, I think that they accelerated reactions are fine. We just need some...

An issue that we have here is that the basement is as hot as our apartment. I can't understand why, even though there are the hot water boilers. I have lived in a number of apartments with several boilers in the basement, and this was never the case. So we are just living with the fact that...

That makes sense. I wasn't sure whether or not any C02 that has been produced would be lost when I uncap. If it's lost, I figured I would have to make up for it. But, I assume that since there is C02 in beer after you uncap (since beer remains carbonated after you open a bottle), that most...

I do not have the means of force carbing, nor do I plan on doing so. - The beer was split into 3 batches, and so we have 2 gal., less than a gal, and less than a gal. - I do not have room right now for a kegerator I was thinking about testing a couple bottles out. Maybe add the champagne yeast...

The reason I am posting this question is because I have received very conflicting advice on the same day from people working at my LHBS. They are very friendly, and are always excited to help. I greatly appreciate their time, but I just never know who I should be listening to. Situation -...