Recent content by Hastein

That's how I was doing it before but with a Ranco temp controller and it worked great. I had to start using the freezer again as an actual freezer so I am searching CL for something else to use. I think that I will just go with a full size fridge for the garage and use it for drinks when beer...

Wow thanks for the video and link! Looks like I better stay away. Even if I were able to move the cooling pieces down like he did I am not sure the 6.5 gal carboy would even fit in there. Thanks

I want to make a fermentation chamber out of this model fridge. Is there anything imporant inside the plastic of the freezer compartment at the top or can I safely cut it out? Fridge link: http://www.homedepot.com/p/Magic-Chef-4-4-cu-ft-Mini-Refrigerator-in-White-MCBR445W1/100270346 Thanks

Should I plan for the first beer to be ~7% or so and then add more fermentables when I transfer it over with the new yeast to bring it up to the ~10%? Or should I just brew a ~10% beer from the start and only add the new yeast and energizer when transferring? Thanks everyone for all of your...

That is something I hadn't considered. Thanks for pointing that out! :smack:

Not a wit per se, but something that has the same citrus/orange characteristics. I guess what I have envisioned in my head is like a dessert beer that is sweet and citrusy with a high abv. Blending the yeast like you mentioned was my first thought. Although, I had never heard of a wheat...

I've been inspired to make a strong "Wit style" beer. By strong I mean a minimum of 10%, possibly as high as 12%. I have not made a wit or used a wit yeast before and the problem I see is that the White Labs wit yeasts are for 8% or below. Is there another yeast that I can add to the wort...

Hey, did you try to polish that "crimped/stamped" area at all? I was actually thinking about going for it over the long weekend coming up. Luckily I don't really have any deep scratches or anything that will be a problem, other than where the old branding was.

That confirms what the other guy was saying. I'm thinking I should avoid this one. Thanks.

This isn't the best picture to show what it actually looks like. That stamping isn't just on the inside, but both sides. If you were to rotate the keg in that photo 180 degrees, it would look like a checkerboard pattern that basically destroys the original branding stamp. Mine happens to be...

How will polishing look with a keggle that has this "stamping" effect on it to remove/cover the old branding? I'm at work so I can't post a pic of my keg, but this pic I found on google sort of shows what it looks like...I'm sure you guys have seen this before.

I was thinking about picking up this cooker over the weekend, but someone in another thread mentioned that it under-performed. Now I am having second thoughts. Anyone else have experience with this burner? http://www.basspro.com/Bass-Pro-Shops-Propane-Cooker-with-Aluminum-Pot/product/10205245/

I got that kegerator from Costco when I switched to kegging. It's definitely sanke like others have mentioned, but that's what I use. I don't think it would be hard to switch it over. No problems keeping beer at proper serving temps. I used it to store soda before I put my first keg in it...

Ok glad I asked. I will be doing 5 and 10 gallon batches, so maybe I will reconsider and find something else. Let us know what you decide to go with.

I don't use mine as fermenters, but after finishing a keg I will rinse it a few times then use a scoop or two of fragrance-free oxiclean and fill it with hot water from the tap. Then I forget about it and come back later that day (its usually still hot after several hours) and rinse, rinse, and...