Recent content by cbrown9064

Hi! Anyone have a suggestion for a drying rack for 1 liter flip top bottles? I looked at various sites, but they don't seem to specifically say if they will work with the 1 liters or not. Thoughts? Chris

Yep, that is what I did. "Recalibrated" it with distilled water. Took a lot of tapping to get it to 1.000, So I think it will be OK. Must have really take a hit in shipping to get off like that. But all seems well now. thanks!

Used distilled water and seems ok.

Remember though, to use the chart I posted earlier, you need to know the volumes of CO2 the brewery carbed the keg at. Bud products are usually 2.6vv, but can vary and not all brewers are the same. "Balancing" the keg in the way I described has nothing to do with line length and all to do with...

Ok, here we go... Commercial beer is kegged with a certian Volumes of CO2 (VV). To properly dispense the commerical beer, you need to know what VV it was kegged at. For instance A-B is usually 2.6 VV (used to be higher). Then you use that chart located at the URL below to determine what PSI to...

Are you talking about hooking up a commercial keg or carbing/serving your own?

I broke my hydrometer last week while cleaning...I know, I know I should not have had it in with other stuff that could break it. So I got a new one this week and it looked like the paper was "slid" too far down the neck. Shipping? I lightly tapped it on the counter abut 100 times until it...

I have a Blichmann also. Pricey but it is really efficient, quiet and powerful. I think I did 4 batches before refilling the propane tank.

Just did a 5 gallon all grain batch on Saturday. 5 hours nothing set up to everything clean and drying. This was with a 90 minute boil and a second batch sparge. I clean as i go so just cleaning the kettle and other misc things at the end.

My first brew ever, was an all grain Newcastle Clone from Austin Home Brew. I skipped doing extract brews, as a good friend (and experienced brewer) gave me some good instruction. The Newcastle turned out good, but I tried to "cask condtion" in the keg with priming sugar, which was a mistake...

:D That cracked me up!!!

I had the exact problem with the same NB recipe. My buddy who is an experienced AG brewer said to top off with some reverse osmosis water you buy in jugs at the grocery store. Did it an all seems well. Poured in water and stirred with a sanitized spoon (bucket fermenter), did this 1 day after...

Great info...thanks!

From my experience, not quite... Commercial beer is kegged with a certian Volumes of CO2 (VV). To properly dispense the commerical beer, you need to know what VV it was kegged at. For instance A-B is usually 2.6 VV (used to be higher). Then you use that chart you found to determine what...

I'm pretty new to brewing, but +1 on setting it to 10–12 psi and waiting a week or two. I have done the higher psi and then lower, which works also, but the beer always seems better after a couple weeks under 10-12 psi.