Search results

Wow UPC and everything! Does it need the Surgeon Gen'l warning too?

I'm in MN and I was forced to simply turn my kegerator 'off' as the temps colder. Even with the fridge totally off, temps are about 38degF. It's been fine so far, even during cold swings. I'm in a tuckunder garage uninsulated.

Just put the 5 gallon mesh bag inside your ale pail (secure with a couple clothes pins) and pour into the pail. Pull the mesh bag out, gently shaking to get all liquid out. Done.

For the record I peek into my ale pails once and a while and have never had a problem. It would be SO much easier to just scoop a cupful of krausen out... You could be done in like 10 seconds...

Someone please tell me why 5.5g in the fermenter = 5 gal in the keg??? Where did the other .5 gal go? Hops have been strained out before it goes into the fermenter (6 gal down to 5.5 after straining)

Zamail your schedule freakin rocks! Can you link to any of your recipes please?

What is this secondary business? ;) Seriously no one does secondaries anymore. Just leave it in primary until you're ready to bottle/keg. Get a 2nd pail and get brewin! A batch should last you at least a couple weeks unless you hit it real hard.

Oh no! Be careful it is extremely hard on clothes and your skin. They have some foam that expands less than the normal foam, but dont fill the vessel more than half way without pausing to let it expand. It will continue to expand as it hardens. Best of luck.

make sure you wait no longer and no less than 20 mins. Don't put it in the fridge untill after you have seperated/poured into the 2nd set of small jars. Keep the pics comin!

It seems expensive to get the bigger kits, but that is where you will save the most money. I built mine over the last 9mo and never thought I would end up with four taps and 5 kegs (extras are for aging/conditioning, more to come... ) and six fermenters (more to come)

I am using WL833 http://www.whitelabs.com/beer/strains_wlp833.html Optimum Fermentation Temperature: 48-55°F I'm guess I heard that on the forums somewhere although I can't the post now (naturally). I did the first week at 60-62. Doh! I have been keeping it at 53-55degF since then (one month)...

I must admit I am very surprised to find so many conflicting opinions regarding lagering versus the consistant info I find regarding ales. For primary fermentation (first six days) I hear many different ideas for temps. Some do the first week of active fermentation at warmer temps like 60-62...

You can always adjust the mill yourself ya know ;) I get a bit frustrated when I am waiting for someone to get me the ingredients list for all grain kits. But getting my own grain is so fun.

Yooper your one run-on-sentance reply gets a big thumbs up ROFL! That is some helpful revenge

Just throwin this out - All your kegging lines, spigots, etc are clean?

Midwest also sells the converted 10gal cooler with valve and false bottom for $130. That is without the sparge arm. That is what I got and I am very happy with it. I couldn't find the round rubbermaids on Craigslist so I said to heck with it and just bought it.

I heard the twist bottles are not as strong and can break while you are trying to cap them.

You are just getting the grain particulates out. If you use a mesh bag in the fermenter to strain out your hops then you will get any pieces of grain you may have missed. No biggie.

Sounds like you forgot to sparge and forgot to boil. Are you doing BIAB? Basically you need 3 vessels (mash, and two kettles) Mash with 1.25qt/lb of grain for 1hr at 152degF (strike temp around 165-170). Drain this into your kettle. While you are waiting for the mash, use your extra kettle...

How do you guys accurately measure the volumes of liquid you are putting in the kettle for mash and sparge?