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You can always top off with bottled water to bring it back up to the 5/5.5 gallons etc.

It says free shipping in CA but when I went to pay it was going to charge $26.

I might be down there in a couple weeks, if no one hooks you up before then.

Abyss comes out in 2 weeks I believe.

I think they mention in the video there would be sensors for the volume. I imagine its either measuring the flow out of the wand, or the level in the bottle which could be an issue if you have some foaming? $400 isnt THAT crazy, considering the closest thing to it is a few thousand dollars...

Why don't you just turn the mini fridge into a kegerator? If you want it to function like a jockey box the coil would have to sit in a bucket full of ice in the fridge, or the whole fridge would have to be the same temperature as a cooler full of ice. maybe i'm wrong?

Maybe I was just lucky, but when it happened to me with the large auto siphon, I just dropped it back into the siphon, and kind of bounced it around until it was close to the right orientation in there. Then when I put the cane back into it, I just pushed a bit at the end, and it popped right...

Thats an awesome idea, cant wait to see pictures.

No problem,I'm about 30 mins from the Bruery, and I am debating on signing up myself, all of their societies memberships are a good deal.

What are you looking for from Port Brewing?

If you sign up for their Preservation society this quarter you get a bottle of it. Just have to find a trustee to pick it up for you and ship it.

I've read that you should only reuse yeast a few times before they start mutating too far away from the original. Anyone had any distinct issues with this?

This is the analytical side of me being a jerk, but if you keep adding coffee drops at a consistent volume per drop, while sampling the beer, you couldn't just say it took 12 drops for the coffee flavor to be perfect. Those 12 drops would have been added on a exponential scale vs the volume of...

Just needs to dissolve into the wort so 10 min should be fine just like you would add the sugar in a belgian beer.

Someone else had asked this but I figured I'd follow up to see if we could get the explanation. Could you say the difference between the carbonation vessel and the serving vessels on these? Is there a diffusion stone attached to it or something? Thanks

That sounds more reasonable an answer, haha. I had just read that somewhere awhile, and I half didn't believe it since I couldn't imagine the pressure dropping THAT much just from liquid contraction. :mug:

I would imagine that the level of additional carbonation change from one bottle that was carbonated at room temperature, then put in the fridge is most likely negligible. Yes you can carb higher at lower temps, but when bottle conditioning, it has to be at the warmer temps for the yeast to...

Temperature is crucial. http://3.bp.blogspot.com/-AkP_mGfyrwA/T7rKacRjJaI/AAAAAAAAAJA/QW_3GOAEa4s/s1600/chart.jpg This chart will let you know the appropriate temp for a specific level of carbonation. Low and Slow seems to give a better overall carb.

My speculation was that as liquid changes its state to solid, the molecules reform into a less dense formation (why a can bulges when you freeze it) I assume in that process that co2 is separated from the mixture and when you open the bottle/can escapes in a large quantity at that moment. This...

Chad Yakobson from crooked stave has a few interviews/youtube vids out there which are really insightful about brett. From what I've read/listened to, and experienced. Brett will chew through everything, including the esters in the beer. I had figs in mine for a month, there was a really strong...