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Malbec/Cab/Merlot blend... mmm. Also, HB stout.

Answering my own question, lol. It seems modern caps don't have the membrane as a separate part anymore. Looks like it is fused right to the cap, so that makes things easy.

It has been a LONG time since my bottling days. Plz remind me if the PET caps (new) need to have the membrane (blue part) removed for sanitizing or if caps can be immersed as-is. Thx.

Update: Keezer is toast. Will pick up a cheap used one. Not going to buy new again.

Well, it went down to 50° then back up to 54. Compressor running all the time. I have just unplugged it again and will have to delay any fix attempts til next weekend. Bummer.

Trying interventions from least to most involved. Unplugged for approx 15 hrs. It reads 54.5° now. Compressor has kicked on and is quieter than before, not sure what that means. Will check to see if temp drops later today.

Thanks for the reply. It is a Frigidaire 8.7 cu. ft, from Costco, only 2.5 years old. I think it is manual defrost. I think this is the current model here: https://www.costco.ca/frigidaire-38-in.-8.7-cu-ft.-white-chest-freezer-with-removable-basket.product.100687655.html

Hello, My keezer is holding temp at 50-52 degrees F for 3-4 days with the compressor running all the time. STC 1000 is reading properly and set to 37° +/- 0.5°, with a 3 minute delay between cycles and ambient temp of 70°. It has approx 18 gallons of beer in it. I have unplugged it a few times...

+ 20 gal Dry Stout = 498.75g

I would be very surprised if it did. You might have better luck asking the local liquor store to contact their Titos rep. Good luck.

They work great as open fermenter, boil kettles, not so much due to excessive boil off.

I've had a conical for years, but I certainly understand the desire for returning to simplicity. To that end, I got rid of my 3v E-Herms. I put a heating element in the conical so I can mash, boil, ferment, and use it as a keg washer. Only downside is I can only make ~15 gallons (of strong beer)...

Could be residue. Maybe a trick of the light. I'd fill it with a strong PBW solution and leave it for a few days. Should be okay after that.

Not sure if these are available where you are, but check out Partake and Libra from Canada. They are very good craft near beers, the IPA, for eg is 10 calories and 2g of carbs. I am still trying to figure out a way to reverse engineer it. Basically, I am thinking of doing a mini mash and then...

Drip tray for the taps.

I use a liner pan for a large metal dog crate. It's cheap and durable. Pet stores sell them separately from the crates.

Yup. Cascade, Chinook, and Centennial are the holy trinity of IPA IMHO.

I did that once... I was like a sticky volcano.

Experiments with different flavours has led to some of my best beers... and some of the worst: - Garlic pale ale (horrific) - way too much fresh mint in a stout (drinkable, barely) - jalapeño dark ale (burned on the way out) - 30% crystal malt with high mash temp and tons of Citra. (Dumped...

+1 on the Vienna. I use it in almost all my beers.