Recent content by willness33

I prefer flip tops but I bottle from my kegs. I doubt this reply helped at all.

Make the drive to the Belmont warehouse. It'll be worth the trip. I go there for all my brewing supplies and now I'm starting to think about wine making. Very knowledgable people there.

I recently found a love for white ipa's. if that turns out anything like the saranac white ipa, you will be very happy.

I'd not do any of the sugar and just stick with the LME. It will be what your looking for. Fwiw, I've experimented before making 1/3 of my fermentables corn sugar. It still looked like beer but man was it dry. On the flip side I did a batch that was nothing but 6lb of extra light DME and 2oz of...

It's not going to be very complex and maybe a bit dry, but if its good and cold, I'd drink it!

I'm CERTAIN there won't be an issue with an o-ring in the bottom of a keg. The alcohol in your triple wont dissolve it. Not a chance, not gonna happen.

O would think an adjunct like rice would thin it a bit, however for it to even work, you'd probably have to add some amylase enzyme to break it down to a fermentable sugar. I'd stick with maybe an extra lb of dme.

Yeah, what he said. Works great for ferm chamber temp control.

I also use the stc1000. Took about an hour to put it in a nice box with receptacles for heating and cooling. It works great in my ferm chamber no matter what the temps are around it.

That's all I've used it in. IIRC, it's a pretty low AA, like low 4's. don't know how it would work in an ipa, but who knows. Give it a shot and post results.

Didn't say I have yeast for the first 12. That's about what I pull off for the heck of it. I could have been more clear in my first post. Honestly, I've never actually really measured how much I pull off on the first draw. I fill up a plastic cup full, smell it and dump it. Then I grab a nice...

If that 8oz was the very first pull off of the keg, you got mostly yeast. I dump the first 12oz on every keg. When you rack to the keg then cool the beer, the yeast settles to the bottom. The dip tube is at the bottom of the keg. First pull of the handle gives you yeast.

Since my last post I've done 8 batches at 5 gal each. I'm too lazy to remember what all of them were though. So, 32455 + 40 = 32495.

Lol. Guess my phone incorrectly corrected me.

Magnum and willamette. Never tried them in the same brew and don't think it would work well if I did. Love the magnum for buttering. I made an all willamette ale that was a favorite among my friends.