Search results

How clean are your keg lines? That can also be a source

I had efficiency issues with my Grainfather and stirring the mash about halfway through has helped. I also stir it really well at dough-in, like 5+ minutes worth.

I use these: https://www.brewhardware.com/product_p/tc15_2pbv_ez_npt12.htm I take them apart and boil the guts every once in a while.

These oversized lid seals may be eaiser than sending back the kegs: https://www.williamsbrewing.com/OVERSIZE-KEG-LID-SEALING-O-RING-P58.aspx

Yes, it smells like death for about a week, but it always goes away for me

If it comes up, just talk about how you like the blend of science and art, I would think medical professionals would understand that

Love 090! It's a monster that will rip through a beer in about 3 days. It accentuates the malt slightly in a APA or IPA compared to 1056/001/S-05, making for a nice balance. It's one of my go-to yeasts.

@rkhanso Where in Minneapolis are you? Are you on city water?

You could also have a bad poppet valve. I had good luck with the universal replacement poppet valves.

I use a $30 Fire tablet next to the ferm chamber, and view the results on Google sheets. I just enter my gmail address in the app and it sets everything up and sends me the link.

My first time using my new grain mill I set in on the 5g bucket, filled the hopper with grain, attached the 1/2" drill and turned it on. Didn't think about holding the mill and dumped the whole thing over!

Curious as to how you are tasting your refractometer sample. Licking the plate??

I've got one like that. I use it for star san.

Not in my experience.

Denny's 1450 works well in this style if you can handle liquid yeast. When I'm craving American Amber, Atomic Amber from Annie Johnson is my go to recipe.

I should have provided the link earlier https://www.williamsbrewing.com/OVERSIZE-KEG-LID-SEALING-O-RING-P58.aspx

I've never had a problem at 3.5 volumes.

And if you did, don't do that next time. 80 is too hot. Depending on the yeast and/or beer style, mid to upper 60's is where you want to be most of the time. It's better to pitch at a little lower temp, and let the temp rise naturally into the desired range. The yeast will generate heat as it...

How distorted is the opening? If it's just a little, they make oversized lid gaskets that may be enough to seal it.

Are there o-rings under the dip tubes?