Recent content by wapitiscat

Thanks for the insight Dr. J. I've since seen similar "odd" posts on kegs at my LHBS. Now I can stand on your historical revelation and impress folks with this bit of info. Todd

It's a solid post as far as I can tell. Here's a look at the underside. Todd

It's oval. I guess the angle of the photo distorts the actual shape. Todd

This lid came on a pin lock corny I ordered from AIH (I think) and I wanted to see if the HBT collective could help me figure out the purpose of the odd (to me at least) configuration. Any ideas? EDIT - One thought I had was that it was a point of attachment for a split ring that would serve as...

We did enjoy this aspect of having a refrigerator setup. However, you have to pay attention to where you put the temp probe. I originally put it in the refrigerator compartment. One winter day I found the ice cream, etc. going a little soft in the freezer compartment. The ambient temp was low...

And also doubles as a quick cocktail! Todd

I struggled until I stumbled on to this site. I think most bad pours are due to (in no particular order) over carbed keg, liquid line too short, temp stratification (beer cold/lines and shank-faucet warm). Or a combo of any of those. Todd

I started with a fridge (top freezer curbside giveaway) and found it difficult to 1) control the temp in the fridge compartment and 2) access the tops of my pin locks to swap kegs, clean lines, etc. (ball locks may be a bit more manageable). Just last week, I evicted my fermenter into a 5 cf...

Wen you wake up, glance at your digital clock which reads 5:32 and your first thought is that your mash pH is OK. Todd

Come to think of it, I do tend to harass my keg connections as I'm moving them around or connecting a rig for bottling. I'll certainly give this some thought as both my kegs are pouring first pint foam/second pint fine (maybe more of a temp stratification thing though). Todd

Ignoring the OP discovering the broken connector ... So your diagnosis would be over carbonation? Todd

Maybe get some of those bark collars for Bobby's customers misbehaving at the grain bins. Todd

I went with a "purge" where I just directed CO2 into the kettle above the wort then put the lid on. A couple of tasters picked up butyric acid flavor in the finished beer. I detected it prior to fermentation but thought is was almost undetectable post fermentation. Given that the most likely...

Water chemistry is one stepping stone I see to help with the good to great transition. Maybe it's folly but these are the sort of tweaks that might be discriminators for your beers. Todd

Agreed. The enzymes have a pretty wide range of activity around the optimum temps we target for mashes. Here's an article that includes a graph. So one reason to sparge with 170 degree water would be to stop enzymatic activity. I suppose you could argue the other way and cool the mash to...