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MT2sum, 30 days will put a little age on your beer, and won't hurt anything if stored at room temp. I like to give my bottles 4 weeks, and sometimes I get busy and leave my kegs that long. Keg conditioning, however should not take more than 2 weeks. I try to put my kegged beer in the fridge...

I with Nagorg, it sounds like a yeast problem. Make sure you pick up some of the yeast slurry from the fermenter when you transfer to your keg. I keg at 14 days, prime with DME and a little yeast nutrient, wait 2 weeks, then chill. I've never had a problem except once, when I had a leaky keg...

Good point! I failed to consider that he might be using a refractometer.

elgee, if your starter fermented well, that's a good indication that the yeast should be healthy enough. However, a drop of only 16 gravity points indicates that the yeast has not done much work. A slow start is usually due to insufficient yeast cell count. How big is your batch-5 or 10 gal...

Necessity is the mother of invention. I'm glad that I don't need faucet locks now, but I have been monitoring this thread for future reference. Currently, my kegs are in a locked fridge with picnic taps. When I do set up the bar hut that I'd like to build off my back patio, I will need to...

I'm sure that sometime in the past, I've seen a mash tun pictured somewhere, that had a shield (strap) welded over the temp probe. It was designed to protect the probe from being hit or snagged. I have no idea when or where I saw it.

That sounds like a good topic for an exbeeriment. Most false bottoms are positioned below the temp probe. It is the temperature of the crushed grains in the mash (and the wort around them) that you want to monitor, but the temp of the wort below the false bottom should be similar. If you have...

Wine? I'm not a wine guy, but I would think it would not affect the clearing process. I would be more concerned about oxidizing the wine.

I can't believe that someone hasn't come up with a more cost effective way of locking beer faucets. The locks I have seen are about $30 each.

Thank you Will, for ringing in on the Intertap knock off issue, and also for making us aware of your new product, Ultratap. Many of us here on this forum have been fans of the original Vent Matic faucets. I have always liked the removeable spout on the Vent Matics, and later on the Intertaps...

That's a bummer. Why don't they make universal faucet locks? I'd make my own. I've always thought they were way too expensive, anyway.

They are adjustable. You may be right though. There has to be someone here on the forum that has locks on their Perlicks or intertaps.

The starters fermented okay?

Most beer faucet locks will work. Look at this one: https://www.amazon.com/Beer-Lock-Sanitary-Draft-Faucet/dp/B0745J3772?psc=1&SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0745J3772

I'll bet those maggots were well preserved, or very happy!

Yum, yum. Tasty maggots! They're a delicacy in some parts of the world. I guess to some, spaghetti could look like long, skinny worms. Then there is orecchiette, ear shaped pasta. You could imagine biting into someone's ear, like Mike Tyson. But to each his own. We all have our phobias...

So no problems with it being too oily?

Interesting. You may be right.

I am interested in this fermenter from Delta Brewing Systems. Does anyone have one, and can you recommend it?

A lot of the stale flavor from oxidation takes some time to develop, or at least become noticeable. So... if you finish the keg quickly, you probably won't notice. So, drink up, or invite gunhaus over to help you drink it. Also, you can use table sugar for priming, or even honey. The amount...