Search results

The fact that you pressed the pin with your finger nail without getting a freez burn... I think the tank is empty.

In my currency, assuming 1k us$ will be 12+k. I would start with 2 very large pots, 75 to 99lt and 3 or 4 20lt sankey kegs. (Yes about what I have). Plus a pump, mashtun can gravity feed to bk and pump. If there is some left of the 1k I would electrify with as much automation on strike water as...

Nutrients defnitly, vitamans will give the nutrients or a handful of malt... If run just after ferment. I will not use epson salts, my experience with epson salt is it stalls and forms a gell like coating.

Daily in Africa... Mind the vehicle and road will show more wear and the load would be double..

You are doing a full volume no sparge mash. The easiest is to set up a single BIAB profile with total volume of both vessels. But your pre boil wort volume should not exceed your BK volume.

One reason I rehydrate dry yeast it helps that the krausen ring washes off easier.

I am not sure why you use the ball lock adaptor. Take a large pitcher say 2lt and pour into that. Raise the pitcher and line as high as possible. This will show if the keg is over carbed. Also check your temperature.

Sorry fingers

I sometime get a frozen/stuck coupler on sankeys and it fits your discription except that in my experience it does not happen every pour from the keg. It is related to temp AND presure. If it happens I open the freezer door and increase presure. Logic dictates to lower presure but I think the...

I live in South Africa, I use curtain lining it is simmalar to voil but not as pricy and slipery. It is 1.8m wide. I fold it double in length and cut it as wide as will fit my pot then stitch the open end with the wifes sewing machine. For about $5 I can make 3 and one will last me 2 years plus.

I started with corney kegs but changed to s-type sankey kegs. Like madscientist I use a picnick or cobra tap. I have 2 kegs cold and just switch the coupler between them... But then I dont jump between beers. 3 to 4 meters of beer line works well, that is about 10'. Dont sweat the carbonation...

I start the mash with about halve the water while the rest heats up in the BK, I have only one burner. When the water in the BK reach temp I start circulating and monito the temp of the mashtun run off.

I moved from BIAB to 2 vessels. My BK is 80lt and MT is 60lt. I split the water between the 2 vessels not always in equal volumes. I circulate wort and water between BK and MT while heating the BK, one pump and gravity. Look into Brutus 20. This way I gan put 60lt of .06 finished beer in kegs...

Many years ago I red a book by Wilbur Smith, one of his pre 1980 writes. Could be Shout at the devil, describes warm beer with a shot of brandy. I was drafted for military service and did many warm beers with brandy.... But will not suggest it for rafting.

I asked an oldtimer once how to stop fermatation. Kill it with cheap vodka he said. I asked how it will taste? He just asked me to pour him a double brandy with stoney gingerbeer as mix... I havent tried either yet.

2kg of co2 is about 1100 lt co2. At 2.5 volumes you can do about 440lt of beer. At 20lt a keg you can carb 22 kegs from 2kg co2. But allow for higher use as psi increase AND leaks.

I only have the android app. Used brewtoad before... Loved brewtoad until the ability to add own ingredients was removed. Pros for the app, can add own ingredients like hops and grains, can have multiple equipment profiles and scale different mash processes. Can download recepices and tweak...

I live in South Africa, some regions have the worst droughts in history. Recycled waste water is nothing new BUT all want clean water.... Until they need water. That said where i live we had good rains the last weeks. Maybe a rain water brew is in order.

https://homedistiller.org/forum/index.php http://www.artisan-distiller.net/phpBB3/index.php https://www.stilldragon.org If you want to learn, homedistiller and artisandistillers. If you want to go commercial stilldragon. There are others but these 3 will be your start in order, AND open to...

Nope I do understand mash efficiency! The problem with mash efficiency is a toss between how much sugar you rinse out and how much is left behind. My take is to recover all sugars takes less sparge water than is commonly practised. AND BIAB or full volume mash efficiency today support this...