Search results

Unreal. That calculator tells me something completely different than what I read. Thanks for this!

Ok so I need to get 3/16. Can you tell me where I went wrong with calculating how many feet I need? I want to figure it out so I don't make the same mistake down the road. Resistance is 0.85 for 1/4" vinyl correct?

I have seen bubbles coming from keg into line. I tightened hose clamps as much as possible

Everything is cold and tap all the way open

That is surprising, as my calculations said 12 feet should be sufficient. But your article suggess doubling the estimate.

Yes. Bought 1/4" from internet. Should I maybe buy 3/16 and see if I can fit it in? Or am I screwed?

Force carbonated at 30 for couple days. Then let sit at 15 psi or so for the past couple of weeks

So I just moved to kegging and I still can't get carbonation correct to pour. I have 1/4" quick disconnect to picnic tap. I have tried pouring at 10-12 psi and have even bled co2 and tried to pour at 3-5 psi. I still get way too much foam in attempting to bottle and pouring a pint. I tried...

My problem was not enough aeration. I don't have a pump or stone, so I pour wort back and forth between fermenter and kettle 8 times. Since then, no stuck fermentation.

Mine got stuck too, like a couple others where I think I ended up finding the problem. Anyways, I bottled look mine anyways and didn't have any issues. However I've had multiple people still remind me it was their favorite of beer I've made.

There are 6 different grains to add up to the 13.5

I'm thinking that this is the problem. But a lot of commercial craft seem to have flavor additions last much longer than my beer. Of course they have the brewing process dialed in and I don't.

Good point on splitting. That would certainly be an option. I'm still surprised the coffee flavor dropped out so quickly. There are breakfast stouts out there that age well but still hold their coffee flavor like founders breakfast stout or BCBS

Hey all, My last three brews (pumpkin ale, vanilla porter, and breakfast stout) have all had issues with the flavors and/or spices falling out and becoming non noticeable. I brewed the pumpkin ale in August but even by October the spice didn't seem to be there as much as it was in...

This was my go to for partial mashing. I highly suggest it. After a few of these you then want to get into all grain which I finally did. Good luck

Not that I'm aware although we might get a discount at Paradise since the owner is now the president.

Yeah I recall CMI was on the west side before its current spot. The bloats meet on Fridays I believe and I think you get a discount with membership at listermanns. But so far I love CMI

I have been twice and love it so far. Tomorrow we have a speaker about Belgian Specialty Ales I believe. They just asked for volunteers to brew and English brown ale for our march meeting. We all share our beers and talk about them. I love it

In norwood. Typically they are the second Thursday of the month

Welcome! I just joined the Cincinnati Malt Infusers last month. We are meeting Friday for our Christmas party. I had a blast at my first meeting and signed up (only $15) I can tell I will learn a lot I live close to listermanns so I always go there since they definitely will have what I need!