Search results

Campden tablets are either potassium metabisulphite or sodium metabisulphite. You have the exact same thing, only in powdered form. 1 tablet is 550mg. So you can just weigh it out.

Your IBU's will higher than what is stated on the kit. Its harder for hops to isomerize in a concentrate, so kits have to compensate by adding more hops. Not necessarily a bad thing if it's an IPA, but it could be a problem if your making a beer with low IBU's.

Here are my thoughts: To get a darker color, try steeping longer (10-15 min) than what is recommended on the instructions. Adding a little more darker grain will help too. To bump up the ABV, add a pound or 2 of DME. But this will create more of a concentrate, and throw off your IBU's. The...

Read this interview if you get a sec. Rockford Brewing does a lot with fruit and they talk about it near the end of the interview. Jeff will juice the rhubarb and add to the boil.

Ours are 9" tall. Might put it right at the 10 gallon mark. We just launched them. http://www.coldbreakbrewing.com/collections/brewing-equipment/products/herms-stainless-steel-coil

We were told Baltimore. But I don't remember them saying anything about it during the Banquet dinner.

Let the yeast do it thing. Don't touch it. Yeast needs time to go through and clean up. Leave it sit for at minimum of two weeks, 4 if you can be patient.

Its not rated for temperatures that high. The reason immersion chillers are made from copper, is its ability to transfer heat. I wouldn't recommend putting plastic into boiling wort.

That's normal. When the pressure is up around 25-30PSI (50' coil), the pressure wants to close the tap. So when you go to shut it off, it slams shut.

Man, im not sure what to tell you. My gut says you don't have enough pressure or you have a leak somewhere. Without seeing the pour, its difficult to give advise. The keg in the pic is a commercial keg, meaning its probably at 12 PSI when it leaves the brewery. So when you set your regulator to...

Do you have a rubber washer between the keg coupler and the beer line?

I would advise against that . You'll warp/buckle the cooler walls. I personally wouldn't go much beyond 180ºf.

We have a video comparing coil length and temperature. Kegs were at 65ºf inside our warehouse. It's promoting our jockey boxes, but it will give you a good understanding of coil length and beer temp. 99% of the jockey boxes we make have 50' coils. https://youtu.be/d3vqdchzLxY...

Sorry, I deleted the above comment because I was going to go into more detail, but you quoted me too fast. Everything the beer touches from the coil on, has to be the same temperature or you will always get foam. Coils and tubing have to be covered completely. Pics would help.

No problem. As long as you are not constantly pouring, you will be perfectly fine. The coils take 5-10 seconds to "recharge" and cool the beer. There is roughly a pint of beer in 50' of 5/16th, so it will depend on the amount poured as well. Happy pouring. Chris.

So, we build jockey boxes every day. I thought I would add our $0.02. TIPS 1. We generally find that 28-32 PSI works well for 50' 5/16 inch coils. (but this will also depend on ambient temp) 2. Flush with clean water after use. We made a jumper hose that we can connect to the back shank...

MarkyMark

We just published an interview with Rockford Brewing Company that addresses adding fruit to wheats and weissbiers. Thought you would find it helpful. We mostly get into talking about strawberries, but you could apply it to any fruit. http://www.coldbreakbrewing.com/blogs/pints-with-the-pros...

This work well when the temps are this low (Michigan). I just hook it up to the cold side of my washing machine and then run the outlet side of my chiller into the washer. I use the warm chiller water to wash a load of laundry when its done.