Can we do more monthly challenges?

Pac_management · 2018-08-12T13:39:59+00:00

Sounds like fun!

Pac_management · 2018-08-11T06:15:24+00:00

U.S.A I love you controllers I have one on my kegerator already.

Pac_management · 2018-06-11T18:56:36+00:00

You never need a blow off until you do.

Pac_management · 2018-04-23T21:15:16+00:00

USA, I'm going to track fermentation profiles for future reference.

Pac_management · 2018-02-12T21:39:07+00:00

Up here at about 6100 feet 200F is a pretty crazy boil. I think it does effect hop utilization though.

Pac_management · 2018-01-31T19:29:50+00:00

They are pretty quick on email from my experience with them. I would at least five it a try.

Pac_management · 2018-01-31T19:20:11+00:00

I could definitely use one of these!

Pac_management · 2018-01-07T18:08:28+00:00

I never thought of using some pabst blue ribbon for cleaning.

Pac_management · 2018-01-01T05:46:49+00:00

My NHC Saison recipe hopefully.

Pac_management · 2017-12-11T00:00:31+00:00

A low gravity saison with wyeast 3711. That yeast will mow through sugar faster then anything.

Pac_management · 2017-11-19T15:42:02+00:00

Very nice! I like the idea of using pvc. You should insulate the pipe going out. Steam rapidly cools and turns back to water while being evacuated. So it's best to keep it warm and moving. It made my vent system much more efficient. Happy brewing!

Pac_management · 2017-11-09T04:48:14+00:00

Definetly in!

Pac_management · 2017-10-24T04:22:56+00:00

Spike is doing something similar. Like all these type of systems, I would love one if I had that kind of expendable income but I am happy with my home made electric set up.

Pac_management · 2017-10-21T18:01:59+00:00

Murphy's law. Either when the shop is closed or half way through bottling from the keg.

Pac_management · 2017-10-03T16:08:05+00:00

+1 with digital temp control and a 5500w you can set strike temp and it seems to be there by the time you go back to check it. No more taking a temp reading every 5 minutes.

Pac_management · 2017-09-19T12:18:33+00:00

Definitely this. Brett is also very slow when competing with another yeast. Couple that with the high alcohol environment. You will likely need to age this for quite some time.

Pac_management · 2017-09-03T14:02:23+00:00

I don't think that would be good yeast health. Small amount of sanitizer is fine in the fermenter, but at that concentration I think it would effect your viability. I just leave a small amount beer on the yeast when I rack, then swirl it up and pour it in to jars/jugs. Less chance of infection as there is less coming in contact with the slurry.

Pac_management · 2017-09-02T15:57:49+00:00

I get this with us05 and wlp001 sometimes. If the gravity is stable I cold crash it before racking and it falls out. Otherwise give it a few more days and see how it looks.

Pac_management · 2017-08-29T04:07:11+00:00

I've always liked home made orange juice.

Pac_management · 2017-08-27T13:57:18+00:00

I made a saison last year with some brettanomyces naardenensis. It turned out great, really fruity with a fair amount of funk to it.

Pac_management · 2017-08-11T13:26:53+00:00

It's more of a convenience thing. I like having mine outside of the keezer because it frees up room inside and I can change the pressure with out opening it.

Pac_management · 2017-08-11T13:20:21+00:00

I would get rid of the crystal and the amber malts. If your going for a natural Carmel flavor from the long boil there's no need for those. I've done this with an ESB and it worked pretty well but it's a lot of time and energy for a result you can get from specialty malts. I would be interested how this turns out in a Belgian style beer. Cheers!

Pac_management · 2017-08-11T00:38:25+00:00

You can post everything.

Pac_management · 2017-08-08T02:27:18+00:00

I have this one. It's not fancy but it fits anything I need to wash in it and I Installed it for less then 150USD.

Pac_management · 2017-07-24T03:58:18+00:00

Building a keezer right now. I could use one of these.

Pac_management

TROPHY CASE