Search results

It goes in cycles and varies between Hiking, Bicycling, Camping, Motorcycle, Photography, Skiing, Snowshoeing, Canoeing, Kayaking... So right now, my biggest non brewing hobby is: BICYCLING. Even during the winter, I'm indoors on a bicycle trainer (CompuTrainer 3D by Racermate).

In the coconut beer I have had, the coconut flavor can be very temperature dependent. 36 - 42 degrees and you might not taste it. :( 44 - 52 degrees and there it is! :) YMMV

That's a nice looking brew kettle and burner. What brand is the pot? regards, John PS: I'm just now sewing up a BIAB bag for my 10 gallon brew kettle.

waverz, I had a keg that leaked like that. It was a toss-up to try and repair it or trash it. I thought I would at least see what the story was. Cut and ground away the rubber at the base of the post and there was a small crack. Dremel tool roughened up the crack and silver brazed it. It...

Total for me in 2013, both ciders and beers is 65 gallons Just beer was 50 gallons so for the beer count 50 gallons + 57219 = 57269

Great job, Nice build-up.

"Is this is mold, yeast or simply the carbonation tabs dissolving slowly." I have used Coopers drops and not seen floaters in my beers. But it does form a trub layer. The nice picture of yours is the yeast that ate the Coopers drops, and burped out CO2, and when the yeast was finished...

"Any one ever used any tart cherry juice or concentrate?" I made a sour cherry stout and used tart cherry juice. Primary fermenter, racked to a secondary fermenter, then racked into a third carboy and hit it with potassium metabisulphite then potassium sorbate, waited 24 hours, added 1...

I would say yes. Back a few years ago I had trouble that was coming from the gas line or ball lock connector. I would put a keg on and it was great! But slowly it would funk up. I cleaned beer lines, faucets, sprayed sanitizer on the liquid posts and connectors. Kept happening. Pulled...

+1 on the Stout being okay. It is not too uncommon to raise the fermentation temperature after the main fermentation blitz is over. Document the cider temperatures and timing, because after tasting it you may want to try duplicating it. :D

bobk34, Two things that might slow your fermentation: too cool of temperatures & MrBeer yeast packets used to be really small (2 grams?). If you have your fermenter somewhere between 68 - 75 degrees with MrBeer yeast, you should be fine. If the quantity of yeast pitched was small that...

I'm using 7 gallon stainless steel fermenters, and after a few customization they have been worked out great. Two are Aginox fusti tanks; beautiful polished stainless steel, super clean inside seams, great seal on the lid, very smart form. :mug: Two are Deep Wood Brew SS carboys; 1st...

Just saw this on ebay: http://www.ebay.com/itm/181211677999?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2649 100 Food grade Silicon rubber gaskets for GROLSCH, EZ-CAP and other flip top beverage bottles $20 Somebody will have to make an order and post what they find. ;) I wish I...

Thanks' maybe I'll leave my cooker as-is. Have fun with your brewing

Fordzilla, Nice Build. I have a question on the Banjo burners, What is the measurement across the burner mounting flat to mounting flat? I have a 10" diameter old turkey fryer and was thinking of upgrading the burner. I know they say it is a 10" diameter burner but before I buy one, I...

I can't see any of your pictures... but I have had to silver solder a keg that had a small leak at the post base area. Stainless steel wire brush, lots of flux and then silver solder. I Burn't some of the rubber, but was a good success story. Have at it.

You should be fine. I recommend a spray bottle of sanitizer, and spray the posts and ball lock fittings (I do both liquid and gas).

The compressor must be vertical for lubricating oil and to prevent slugging, the coils for the condenser would be in the wrong orientation (condensing liquid must exit at the bottom) the evaporator would have oil retention issues. I would expect trouble.

I've used a bunch of different yeasts for my ciders; Nottingham, White Labs, Wine yeasts etc... Now I'm sticking with these two: For normal ciders, Danstar Windsor Ale yeast is my go to yeast. For high alcohol ciders, I like Red Star Premier Cuvee.

Phil, welcome from Upstate New York! Best of luck with your venture too.