Recent content by balrog429

So using the chart above for a hef. I would just set it at 27psi for a 40 degree temp?

Ill try your recipe. It'll be easy drinking on these hot days here.

X2 on what KH said. There could be something funky in the keg. When I got a new one I took it apart and used PBW on everything. After some good rinsing I put keg lube on all the o-rings and put it back together. I've only bought one new keg, the rest have been old soda ones. I use the same...

Thanks guys for all the feedback. For some reason it just didn't seem right. After thinking about it for a bit, it made more sense to me. Gotta stop posting after a six pack. Lol

Try using starsan instead of the one you used. It's known to be safe and actually helps the yeast during fermentation. Hope this helps.

What I did what fold up some thick paper towels and taped them over the temp probes that stick on. I did two probes and they were both the same reading most of the time. I do the same thing for my chest freezer to try and insulate the probe from the ambient air. I'm sure they may be some...

Ghost IPA from invisible mole brewing co? Lol

+1 on this ^. No need for secondary. I don't use it anymore. Maybe if I'm going to dry hop.

I've never heard of quat sanitizer but if that was the only difference that's a good place to start in looking for your problem. I don't do extract so I don't know about using DME for priming/carbing. I don't know if that's commonly used. I know it's a pain to make starters with.

That's awesome! Great job.

They're not worried about CO2 retention or sanitization? Is this maybe because of the assumption that the beer is going to consumed fairly soon? Just wondering because it seems like I'm taking precautions to sanitize everything.

I was at a local brewery tonight and people were bringing growlers in to be filled. The bartenders were just putting a hose on the end of tap and filling the growler. Is this right? It doesn't seem to be. Any thoughts?

Hey malt, to track temps in my bag I got a digital thermometer at Wal-Mart. It has a wire lead on it with a sticky probe. I just stick it on the fermenter add frozen bottles and that's it. Pretty easy.

Pm'ed about the chiller.

I know what you mean tflew. It was a little annoying that the dimensions were messed up and the listing had a bunch of errors in it. It did give me the idea to look into the maker of the containers though, and I was able to learn a little about them. I have a buddy that lives in Rancho Cucamunga...