Search results

Just using the simple stopper+cane filler. For the very last part of the fill I wasn't keeping the stopped pressed on for this very reason! I did a short squirt from the cane and then let the remaining beer in the cane drain in, and then I capped & repressurized the pop bottle.

The solid want is the way to go. I'm not sure if the people who sell ones using soft tubing have ever actually used the product because all it does is curl up once it hits the cooled beer. I retrofitted mine with a broken racking cane.

Just one more person chiming in that this works great. I've filled both a 12oz bottle and a 2L pop bottle without even bothering to bleed off keg pressure first (~12psi). As long as I keep the pressure up the beer doesn't foam up at all while filling. Props!

The size of the stone perhaps? MoreBeer's kit has an inline filter but I don't see one on there. In any case email them @ [email protected], I've always had quick responses from that channel.

Midwest has some advice on how to use fruit: http://www.midwestsupplies.com/faq/other_ingredient_faq.asp

Here's my spreadsheet: http://www.tracezero.net/files/Pumpkin.xls I save a copy for each brew I do hence the file name. It takes grains/hops and figures out IBUs and a batch sparging plan. I then print it out and take notes during the brew; at the bottom I have spaces for the actual values.

Isn't boiling fruit a no-no in that it sets the pectins? Maybe holding it at pasteurization temps would be better.

Nice work documenting what you did! Definitely should be a help to other newer extract guys looking to try all grain. Also good job on not destroying your kitchen as I used to do while doing AG in my apartment!

Wow am I glad I found this thread! I have a tower arriving on Monday that I was going to build a fan unit for. This sounds like a much better alternative.

Old thread back from the dead.. Guys I have a can of Oregon Cherry puree which will be going into a stout sometime soon. I'm wondering what kind of residual sweetness (if any) will remain from their puree? Should I use some lactose to increase the sweetness? I don't want the beer to be too dry.

Googling about kegerators.

I'm confused; did you make the starter for this batch or your next one?

I tried this same method with my new HLT and it didn't work that well. The float was a rectangle of white styrofoam from the craft aisle while the rod was a long piece of balsa wood. My HLT is a 48qt rectangular cooler so I drilled a hole in the lid and simply stuck the float rod through it...

Good compliment of WI/Milwaukee people here! Howdy all, long time RateBeer'er, homebrewer since '04, coffee roaster here representing River West. This forum has a ton of smart/creative people so I'm signing on. I have an outdoor 3-tier setup using natural gas. Info about that and other...