Recent content by mdreyer93

I've got a 9v 1000mA power supply and mine works great for 2L starter, even on lowest speed. I'm guessing it'd work for 5L, you don't really need a full vortex.

Very cool. You've got more closet space than me though. Doubt SWMBO would let me claim that much (I get about a quarter of one that size for all my clothes). I'm planning on doing something similar but as a "fermoir" by gutting a piece of old furniture. So you use a small plug in fan with your...

I typically follow deathbrewer's suggestion in his stovetop partial mash stickie and wrap my pot in a towel and even put an old pillow on top. I keep a bit of boiling water and cold water on hand for adjusting temps if I have to. Typically, I'll only do that if I'm 4-5 degrees off what I want...

no honey is used in the production of honey malt. it's made by restricting the flow of oxygen to the malt during sprouting

Or try Hy-Vee wine and spirits in Columbia. Looks like they've got a bunch of mix and match singles

You should be able to find most of those at a well-stocked grocery store in MO. It might be tough in those towns though as they're pretty rural. Your best bet is probably a Hy-Vee in Chilicothe although I've never been there, that's just a guess. It may be worth the 25 minute drive east to...

hmmm... just throwing this out there, but I wonder if I could hook up a sparkler to the TAD outlet... I'm thinking there probably isn't enough pressure...

Cool, I'll have to give that a try, thanks! Does it give the creamy mouthfeel like normal nitro taps?

Anyone have a guess on the carb level it's set up to give? Seems about 2.5 to me. Guess I'll just have to bottle my English ales. Or brew more styles with that level of co2. Sucks

Ok, so I've had my porter on tap in my TAD for about a week now. Naturally carbed for 2 weeks prior to tapping and had it in the fridge for 24 hours before putting on the tap and adding the cartridge. For the first few days it came out great, with the nice low carbonation I was looking for in...

Back before I really started brewing I made a mead with bread yeast. Looks amazing but tastes like rubbing alcohol. I've been saving some in the hopes it'll get better but over 3 years now and still no. I may have screwed something else up but I blame the bread yeast.

fwiw, Sam Smith's Organic Chocolate Stout is vegan so they're not using lactose. Maybe more crystal malts, higher mash temps, maltodextrine, honey malt, etc.? Not sure, but I'd be interested in finding out as I'm also vegan and this beer is delicious!

So how is this any different than an American Stout? I feel like its just a marketing ploy to capitalize off the popularity of IPAs.

Thanks guys, I guess I'll just have to drink them fast then :) I'll just prime it on the lower end and see. I just didn't want the co2 to go into carbing the beer first and not dispensing

Anyone have ideas?