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4000 biac + 1000 in repairs = 5000... ;)

I'm starting a kick starter..... bourbon barrel oak chip...as a beer enhancer...just add a chip to any beer to give it a wonderful Bourbon barrel aged flavor...I'm gonna sell sawdust to hipsters...lol

Don't know how often its getting stuck though you can hook gas to the out post, give it a quick shot of co2 to clear out the dip tube...I would lay keg on its side and try to transfer through the gas in post ...just reverse your connections...I had to do it this way once due to hops..pain in...

I'm starting a BIAC repair shop and looking for investors....

Thanks Yooper! I was pretty happy with scores....

Thanks for the quick answer! Beats reading all 29 pages ;)

Congrats all who made it! I'm happy my 7A made it through... Question for judges? How are the top 3 per category selected? I only ask because my 7A that made it scored an average 40.5 though I also entered a 7B and it averaged 41 and did not make it...any insight out there? Thanks!

Hello all, thought I would post a couple pics of my new favorite fermenter (excluding conicals!) Simple yet Effective.... I had been using the better bottles with racking adapter. If you haven't used the racking adapters on your fermenters they are great, as transferring and taking gravity...

Blue mold is penicillium....same stuff in roquefor and blue cheese...

I have done it a couple ways. I've hooked up co2 and carbonated fully then let age. I've hit kegs with just enough psi to seal then age, though this way you have to keep an eye on your seal as the co2 will absorb into beer and could lose keg seal. I prefer the first option.

A proper response on here would have cost him one unit though I bet he would have sold a few others in the process, not counting the residual confirmation this would have provided people in the future when doing their research prior to purchase.

Agree with all the above. I like to age in kegs cause I feel it gives me better control over possible oxidation issues....but that's just me!

100% agree.

Good catch on the water prior to ferment, actually its top up water used after primary ferment or with sugar when bottling... my error! Though HSA could lead to same flavors as he's describing...I know HSA is highly debatable..lol

Looks normal...and gravity seems good...I'd move on to the next step.

Away on honeymoon and worried about Irish moss....you got the bug bad..lol..agree with above you can use finings...I like to cold crash mine until clear and keg..

Chalk it up to a learning lesson, many of us have gone through quite a few bumps. I personally would not bother messing with it....attempting to pull wort, add DME, boil, add hops..jees...Alot of risk here for infection and oxidation issues which would really render the beer useless...I would...

Were these extract Kits? What is your chilling process ? Do you add tap water after boil to top up or chill with, oxygen from the tap water can lead to oxidation issues ? Do you use a secondary, if so what size and what is fill volume. To much head space can lead to oxidation issues ? What temp...

Any new word on the outcome ? Bump...

Just make sure you brew it with Brettanomyces and/or Lactobacillus :drunk: