Recent content by Mark_

Exactly what I was hoping for, Yooper. Thank you! I think I'm completely fermented out so if anything I was hoping for a little tart to even back down the sugar a little. I will give it a whirl! As long as it doesn't make it sweeter.

G'day everyone! A little history: I've been brewing beer for years, made a few batches of white and red wine, and am on my third batch of mead. Without getting into the gory details, my third batch of mead is getting ready to move to secondary and I would like to add some strawberries. The...

The company I work for, about 200 people in all, decided to host a holiday party to raffle off gift baskets and they asked all the home brewers to brew up a batch for a "competition". For a minimum $5 donation you got a taster cup and went to the different Brewers for a taste. We had 5 Brewers...

For posterity's sake I wanted to update this with my results: Warming things back up fixed all my problems. No foaming and things are flowing! It must have been frozen after all. Thanks for the validation guys!

Awesome guys, thank you. It all led me to freezing as well. I will check my lines and let 'er warm up when I get home.

I am super paranoid? :)

ANY bucket that I deem "questionable" at any time gets big black magic marker labels on the sides that states "NO FOOD". There is no reason to keep using it if there is any doubt in your mind.

Hey folks, Long time no post. I hope everyone's brewing has been going well! I have a real head scratcher here that I MAY know the answer to but wanted to bounce it off all you brewmeisters. Some background: 2 freezers, one for fermentation, one with 4 kegs/taps. Full temp control...

The best batch of beer I ever made was an accidental dilution. Back when I was extremely new at brewing I made 5 gallons of a fairly hoppy Citra pale ale. It was my first time trying to cold crash so I just turned down the temperature to near 0F. Several days later I looked inside and...

It was just a fun exercise I went through while bored at work;) I wasn't trying to convince anyone it was the right thing to do! Love the ideas! I think if we/I could prove/disprove a linear relationship between existing pressure and ambient/atmospheric pressure we could probably guesstimate...

Hey everyone, First off, if you don't like math your eyes will probably glaze reading this. Sorry. This is just a fun thought I had. (My idea of fun is somewhat questionable at times.) I am trying to figure out force carbing from a mathematical angle and wondered if any of you mathy...

Hey now, that's not a bad idea either. How much pressure do you think it can hold? Also, let's say I do have one or two small pits in the metal. Will that cause any off flavors if I don't do anything and just ferment in it?

I'll see what other's have to suggest as well but will start thinking about how to implement this. Thanks day_trippr!

I'll give it a shot, Any ideas for getting a green scrubby in the tiny Sanke hole and ALLLL the way to the bottom of a 15 gallon keg?

I've used my chugger in 100+ degree weather, outside, transferring the mash into the brew kettle. It gets REALLY hot but never has it overheated.