Search results

thanks. I'm finding out that i'll have buy a controller, but still have to wire this myself. Not a problem.

Recently picked up a convenient store 2 door freezer. It needs to plug into a 220 outlet…no problem. What I didn't think about was my temp controller. I have a Thermostar controller that i used in an old fridge, but that is a 110. Does anyone know about a temperature controller...

Yep. I hit a line. That was a great 400 dollar mistake. So while I look for a replacement, any chance this can be fixed…Attached pic.

I converted my Stand up Maytag Freezer to a Kegorator. 2 Taps on the door and one hole on the side for the CO2 line. Drilled through the side and immediately a rush of compressed air hissed out. Upon checking the hole, everything was fine. Metal shell, then foam, then plastic shell on...

So. Just keg a 5g batch Hefe. My mash pH was a solid 5.0, underpitched and fermented 75-78 temp. Solid brew day and fermentation. Banana aroma is moderate. Its there, its noticeable and its good beer. :ban: But…I want to take it a step further with this one. Goya Banana Nectar in the...

i would assume so.

agree

Your correct and you can do it. 3-6 hours in the fridge is plenty of time to settle the yeast down.

From the 'boro- What high school did you go to? Riverdale class of 1999 Are there certain ABV's you try to target? - 6.0 - 7.5ABV Any malts you try to avoid? - crystal malts. A strong IPA does not need a lot of this. Mostly for color, target around 3-7% of crystal/caramel in the grain bill...

Fresh Ginger - 5 gallon batches i've used 1oz of ginger root @ 60min and another batch @ 15min. Prefer the 15min addition Probably could have added another 1oz or added it at flameout. Keep in mind, Ginger Root is really strong, and can really screw up a brew if too much is used.

So. I brewed 10 gallons of my go-to pale ale that i've brew multiple times. The only new thing is we are kegging now. SO....7 primary...14 secondary...2 day for cold crashing. KEGGED it, carbed it, drank it, and hmmmm....doesn't taste like it should. Green like, or muddled flavors...

So the keg has been tapped. I cleaned everything and look what I found…Possibly the culprit of my foaming issue.

hopstand - 170-175 degrees for 30…solid extraction on my system

Here is our newest Nut Brown Ale. 'Ono. Dumped a ton of macadamia nuts in this one. Thus, Hawaii baby; and I wanted to avoid the typical chipmunk, squirrel imagery.

Alway covered my carboys. I would just peek at them from time-to-time

First off….NICE F'ING Kitchen bud! 2nd. i didn't read all the replies to your post, but i'm sure 95% is sound advice. Here is my 2 cents…YOU DID IT RIGHT! Remember, this is your home brewery. It's your new system, new pots, new equipment. Not BierMuncher brewery. On his system...

Gotch'a - I carb bursted this IPA for more than 36 hours. More like 48-52 Everything is connected correctly. But they we're tough to connect. I assumed that was due to new QDs, no keg lube and cold posts. If I over carbed, wouldn't the ale look close to 'champagne in a glass'? As it is, it...

I did force carb for 4 days at 20 - 30psi. I was using a crappy reg at the time, so it would jump here and there. Then I purged the keg. Set the reg two 12-8psi for dispensing. All the QD are brand new, so i hope that nothing was wrong. Really tough to get them to connect those. Had to...

When to the home brew store. Bought 10 feet of 3/16 ID line. Hooked that up to the keg and to my per lick 630ss tap. The flow rate is slow. That that is cool with me. But, still after dumping 16oz or more, i still have foam issues. After every pour I have a allot of CO2 bubbles in my...

I was hoping not have to got back to the LHBS. It was the guy up front that told me i would only need 6.5 feet. And it was the top-line anti-bacteria line too...OK 10ft it is. I'll give it a shot.