Recent content by Vicat

I'll let it ride for now. It's not hurting anything in the carboy. I will just take my normal measurements as I normally do. Yes, I understand that beer still does it's thing. I was mainly curious if anyone had experienced this as well.

Yes, I took it out of the packaging. I just brewed yesterday, so I will give it another day to see if it rights itself.

So, I put my Tilt in my Blonde Ale yesterday for primary and I'm getting readings like its floating in water. Any ideas on how to fix this?

Cool...thanks for the feedback.

Yes, I will check the final before kegging. I was just curious of how it floats in the beer and if the fruit would keep it from doing it's thing. I agree with you though, it is more accurate than not knowing.

I just bought this new tool. I plan to brew a blonde ale with lychee fruit soon. My question is if anyone has used the Tilt in a secondary with fruit and if so how did it work? I'm concerned since fruit floats at the top of the fermenter it will skew the Tilt readings. Any thoughts?

It seems like it has settled down now to the right psi. Thanks for the info. I think it was still cooling down in the kegerator from the fermentation chamber.

I have a KegCo dual regulator. I only have one line hooked up to it now. I just kegged a corny keg of beer and pressurized to 30 psi to seal the lid. Once it was equalized, I turned the psi down to 15 psi (I live at 8000 feet above sea level). For some reason the regulator after a few...

I will! Waiting for the right moment in this year to break it open. Also, waiting for more feedback.

I just acquired a bottle of this Christopher Columbus Ltd Ale. I have bottle #23. Anyone ever had this or know how many bottles were brewed?

Black IPA and I'm going to use it to brew a stout. Thanks for the info.

So I did my first yeast harvest (pic included). It’s been three days and looks like good separation. My question is two fold. Should I tighten the lid now or leave it a little loose for the yeast to burp. Also, I’m planning on brewing again in about 12 days. Should I pour some of the top liquid...

Yes dry hopping in a secondary. Probably about 7-10 days in the primary and then another 4-7 in the secondary.

Yep. Altitude Brewing and brew supply in Denver. I live about an hour west of there in the mountains. So far so good. Here is a pic after 48 hours.

I just brewed a Black IPA and used Propagate Lab MIP-100 Chico Ale Yeast made in Golden, CO. It was given to my by my home brew shop in place of Wyeast 1056. I was wondering if anyone has used Propagate and any pros or cons you may have?