Search results

I'm interested!

The water was sanitized distilled and no blow off stuff went in the juf during fermentation. The cold crash seemed to have separated the liquid. The yeast at the bottom, beer in the middle and the clear distilled water on top. I'll see how it taste in a few days. It smelled good while kegging.

Yup 3" tower. I got tired of looking for a 2.5" tower or adapter type setup.

Finally got my double tap installed. I had to drill 4 holes but they lined up nice with the current 2.5 hole cut out.

Thanks I'll try that right now.

I had a blow off tube hooked up to my carboy during fermentation. Once I checked gravity I turned down my fridge to cold crash and forgot to take the blow off tube out. I now have about 2in of the sanitized liquid on top of my beer. Should I throw it out or try and filter it off some type of way?

A quick note on water to those using RO. I have found the best water to me was from filling jugs at whole foods or any place that has Primo water. It was $0.39 a gal for me and that was an amazing price in my opinion.

I just kegged another batch and I have learned a few things. It was my first time using pellets without hop bags in boil and fermentation, learned the hard way it makes up a huge amount of trub loss. I put 6.2gal in my fermenter and only got 4.65gal into the keg. Also note I put 1500ml yeast...

I just brewed this again with Citra, mosaic and Columbus. I added my dry hops today (day 3). I wanted to know if anyone saw a big difference between day 3 and 5 for the first dry hop addition?

Thanks. I used malted white wheat on my last brew but milled all of the flaked grains. Will not do it next time. Thanks

So I was planning of brewing this again and noticed I might have brought the wrong stuff with my last batch. Question: Should the type of white wheat I be using be malted or raw white wheat? Milled or no? Also should I have milled the following: Flaked barley, Flaked Oats and the Flaked Wheat?

I just got mine carbonated in the keg and it is great. Weird thing was when I first did a force carb at 30 psi for 36 hours then 12 psi for a few hours. My first pours Saturday and Sunday were not good. It had a weird aftertaste almost grass like. Today (Monday) it had a completely different...

Sorry to bring up a old thread but I wanted to know if you could let me know what size drill bit you used for the holes? I'm about to try and mount a dual tap but don't want to screw up and make the wrong size holes.

I also plan on doing a co2 purged transfer to keg. I'm picking up the supplies I need tomorrow. Hopefully everything goes smoothly this weekend.

Thanks for the tips. I was thinking of getting a paint strainer bag and use dental floss to keep the hop bag from dropping below mid way the keg. Hopefully that way I won't get any grass like flavors if the beer sits for more than two weeks or so.

I'm getting close to my second round of dry hopping. My issue is I only have one keg so should I drop hop in the keg or add it in the primary?

Looks good. How long you let this sit in primary and what temp?

Okay guys. I just got back and returned the green bullet and and got the CaCl. I'll take your suggestion @Braufessor and use 1.5 oz Citra/Mosaic at flame out.

I'm about to return the green bullet hops as it was their mistake. I'll make sure to exchange the calcium carbonate as well.

Thanks for the information. I had a feeling something would go wrong with my brew day tomorrow. I just got home from picking up my ingredients. I was given green bullet hops as a substitute for Galaxy and calcium carbonate instead of calcium chloride.