Recent content by drat

Thanks everyone for the feedback. I think that it sounds like www.cornykeg.com/catalog.asp?prodid=668630&showprevnext=1 Which is a pin lock converted to a ball lock might be the way to go based on the size. If anyone else has any opinions, please keep them coming. I appreciate everyone's...

So with a pin you have to actually open the keg to release the pressure? Why would anyone want a pin keg?

Sorry if this is a stupid question, but why is a pressure release valve so important?

All- I always find so much help and experience on this site... I hope someone can give me some advice. I'd like to get into kegging after doing this for long enough with bottles. I'd be looking at doing 5 gallon batches at the most. A couple of questions: 1 can I do a 3 gallon batch in...

There is a lot of knowledge on this system and I've really found there to be great help and advice. Could anyone advise how one can learn how to start making one's own recipes? I'm still a noob all grain guy, but looking for sources for making my own recipes. This could be books, websites...

Ok, I'm a bit slow there.... :). Thanks for the explanation!

Where do you get the .2 from? I get the rest of this. I can start with the amount of wort I have pre-boil and then assume that .1 gallons of wort is held in the grains and go from there. Still not sure where you get the .2 from, though...

So you're saying that you lose about .2 gallons per pound to absorption?

How does one determine the loss to grain absorption? And "cooling shrinkage"?

Both these responses are helpful. What about amount of water used for the mash and reasons for using that amount?

Not exactly sure... It's the one that was the tutorial I read? I guess I wasn't aware that there was more than one. Should I have poured more out?

How long does the unwashed yeast keep? Does it need to be used soon?

So, I've read a lot of information, but looking for a reason people use specific amounts of water in both the mash and the sparge. In my first few brews, I have been using 1.25 quarts of water for every pound of grain for the mash because I read that somewhere. In the sparge, I have just been...

I'm letting mine bottle condition for about 3 weeks at about 70 before I drop it in the cellar in the low 60s. Curious to see how this turns out

2pints total. I was worried about all the trub. Evidently I still didn't do it right. The how-to makes it look a lot easier. What am I missing?