Brewcommune

It just keeps getting better and better.... nice job Derrin

Ok, here's a good need to cut the tube

Also, as I pour off my keg, I am getting a lot of yeast sediment. (I don't use a secondary fermentor or clarifying agent). I saw one post on a board recommending cutting 3/4" off the bottom of the tube inside the keg. Is anyone modifying their kegs that way? Other ways to avoid yeast sediment ...

beerGuardin wrote:Just got the letter today: 1st. place in Strong Ale / Old Ale Class! Score 1 for Brewcommune!

Nice job!

I like to do this: http://i188.photobucket.com/albums/z144/Rezzin07/beer/100_0880.jpg I don't recall the size of tubing but I'm sure if you stop by the Bruery Provisions, they'll steer you in the right direction. Don't forget to cut out the little X on the bottom of the bubbler - if you don't, hop m...

Lars is the unofficial go-to-guy for keg conversions around here. Hit him up - I'm sure he'll be happy to help out. He did a great job with mine.

Congrats Rob! You crazy SOB!

Congratulations! It sounds like you're really getting the hang of things. I bet your next brew will go pretty smoothly. Let us know how this batch turns out!

I agree, the chance of infection is probably small but I'm a semi sanitation freak when it comes to brewing. The less you mess with your beer, the better off you are in my opinion. Oxidation is always a concern as well. As long as you drink your beer in a timely manner :wink: , I'm sure it's non fac...

Just a quick update on this brew. I've been way to busy lately that bottling has been out of the question. It's been in the primary for 5 weeks and since I know I won't be able to dedicate enough time to bottle at least for another 2 or 3 weeks, I decided to move it to a secondary and mix in some g...

I brewed a stout almost two weeks ago, and it has finished and had it's d-rest and still has some diacetyl. It was pretty strong a few days ago, but has faded somewhat due to the rest. I don't think It's bad enough for me to try this, but I got an idea. If I had a stout with too much diacetyl, coul...

brahn wrote:Rezzin, I don't have a thermowell, but I've sanitized a thermometer with a 4-5" probe, taken off the lid to my bucket and tested this on a few batches. Even at the peak of fermentation, the water temp and beer temp were the same (within 1F).

Nice - that's good enough for me!

http://www.brewcommune.com/coppermine/albums/userpics/10070/P2060054R.JPG This is my low tech way of maintaining fermentation temperatures. I can add ice packs or warm water as needed to hit my target temperatures. I strongly believe that due to the cyclonic nature of the fermentation that the temp...

There should be a strike temp tool in whatever brewing software you're using. I still use ProMash so for me I include Total grain #'s, Total water, w/g ratio, Desired strike temp, and Grain temp to give me my strike water temp. There is also an option for the tun but unless your tun is always the sa...

Compared to a CPBF it's just so much easier with it's one handed operation. There was a debate on here a couple of years ago about the merits of using a beergun over a cobra tap - not sure if it's in the archives or not. If you only plan on using it to bottle beer that will be consumed fairly quickl...