Recent content by stoutfan87

Sure. The two nuts on the top of the tap adjust the throw of the tap. If the bottom nut, closest to the faucet, is too tight it makes the tap difficult to throw. If it's too loose it is really sloppy and can cause the ball valve to lose seat. Playing with that should help the mushy seat. It's...

Man that bottle looks awesome!

It makes sense that late addition would help color. I myself haven't tried that but I've read numerous threads recommending it. I've made a few wits that have turned out very light in color. Make sure you're stirring regularly during the boil. Also, interesting experiment, but I didn't...

I have two and love them. Easily adjustable. Bottled straight from it and filled a growler. I too have noticed the "mushy" seating. At first I just closed the flow control valve and the ball valve. That stopped the drip for me. Later I found that adjusting the throw of the tap handle helps as...

Oh and for the dust. It should settle out when you either rack to the secondary or bottle.

I haven't done this exact kit but something similar in a RIS. I soaked the oak chips in whiskey for about a week just to make sure they were saturated, then dumped the entire bottle in the secondary. With that said, not sure if soaking for a week was necessary.

What's your carbing method? The reason I ask is because I've noticed a metallic taste on over carbed beers. Wheat beers tend to be more noticeable especially since they are intended to be highly carbed.

I had a similar problem with a trippel I brewed about 4 months ago. I used priming sugar only and it wasn't flavorless, but flat. Try laying the bottles on there sides. I did that with a few and let them sit for another month and they carbed up. Not to the level I wanted, but definitely not flat...

It helps, yes. If I can stir regularly to keep the wort moving and try to keep the lid on as much as possible, it stops. I had to master it because it's a glass cooktop and I figure 5+ gallons of wort bouncing around in a stainless kettle can't be good! Sent from my iPhone using Home Brew

Is the pot quite a bit bigger than the burner? I have a 40qt kettle on an electric stove which is huge in comparison to my burner. That causes the heat to conduct more towards the center and cool when it reaches the outer part of the pot since there's so much surface area. So it's a continuous...

Yep. You're right. If you have to have them close, it's best to have them perpendicular. Never run them parallel.

I agree. To me it sounds like it could be a water issue. From what I have read, chlorine can give a metallic taste, but I haven't experienced that personally.

Old Chub Nitro. Absolutely delicious. Sent from my iPhone using Home Brew