Search results

Preordered 2 last night. Can't wait. Still trying to figure out how to explain it to the wife when two more big boxes of brewing equipment show up. I know alot of people have been peeved with the roll out (lotto/stock dump/etc.) but I have to give SS Brewtech credit for communication. They...

To me, it tends to taste harsh. Like the ingredients haven't fully integrated yet. Sort of like a soup or stew...they might taste good the first day but they always taste better the second day. I would encourage you to take tasting notes at the beggining of a batch. Then after a few weeks of...

I had the same problem. After closer inspection my lid was slightly warped. If you have more than one keg try to get a seal on it with the problem lid so you know if it's the keg or the lid. A replacement lid was about $15 if I remember correctly. Also, it was recommened to me on this forum...

I recently did a carambola blonde. I used about 6.5 lbs of fruit for a 5 gal batch. Usually a lb of fruit per gallon is average. For a more fruit forward beer add more. I added my fruit during secondary fermentation. My thinking being that chances of infection are minimized because the...

Found it... https://www.homebrewtalk.com/f35/cure-your-short-hose-troubles-100151/

I keep a keg of soda in the kegerator for the wife and kid. It's carbed at 30 psi and I just figured 1 ft/psi so I used a 30 ft line. It foams but no more than when you pour a can of soda. I seem to remember reading in the bottling/kegging forum about brewers using epoxy mixing inserts in...

The extra space in the fermenter is referred to as 'head space'. It's needed because once fermentation takes place the beer starts foaming/bubbling as the yeasties start eating the sugars and emitting CO2. Even with a 6.5 gallon bucket many people use a 'blow off' tube because krausen would...

Exactly what I do. Gotta have the 'on deck' keg when one kicks. If nothing else it's also conditioning a bit before consumption...never a bad thing.

Day-yum, those are sweet. Wish I had seen this prior to buying these... http://www.micromatic.com/draft-keg-beer/tap-handles-pid-C100-4-M.html I still might make a set like yours anyway. Again, very nice work.

Not exactly... I started draining the mash tun very slowly via gravity. When I started to drain it I began pumping in my sparge water from the HLT to the MT...tried to get it at the same rate I was draining it. So I basically just did one long continuous sparge.

I don't see why you couldn't do number 2 even though I've never heard of it done like that before. I just built my RIMS system...pump, RIMS tube, PID, etc. and brewed with it for the first time about 10 days ago. What I did was recirculate the mash water during the entire 60 minute mash...

I have a few buckets and one better bottle. I always wanted a glass carboy though so I bought a used one from a friend who was getting out of the hobby. I brought it home, cleaned the crap out of it and had it drying in the garage. The wife came home, knocked it over and it shattered all over...

Fit. I'm a firefighter so the job kind of dictates that you maintain a certain level of fitness. Plus I'm on duty for 24 hours every third day and can't drink on shift so that helps. I usually work out four to five days a week for a few hours per day.

I have a culture from Bell's 2 Hearted Ale on my stirplate right now. It's on it's second step. Hopefully in another week or so the yeasties will be ready for battle.

I just swapped out my lines for longer ones on my tower last week. My three tap tower came preassembled with 5 foot lines. Needless to say I was having foaming issues. Like others have said, the top of your tower should pop off and you can gain access to the lines there. I have three taps in...

Auto siphon. Makes life much easier. Not that expensive to boot.

Sorry had to vent... I had a friend who was selling his homebrew gear. I bought 3 cornies and glass carboy. It was my first glass carboy. I have several plastic buckets and a better bottle but always wanted a glass carboy. I spent all afternoon tearing down and cleaning the kegs and...

I have some bubble wrap that is folded over a few times and taped (on three sides) to the side of the fermenter. I don't tape the top side so it forms a little pocket and I slide the probe in there.

After my first volcano I always use a blow off tube until active fermentation starts to subside and then I switch over to an airlock.

Did you leave the gas line connected and pressurized when you left?