Last weekend I bought a chest freezer, now I am shopping for parts for a keezer. Am I missing anything?
1x co2 manifold 4 connect with MFL
3x ball lock corny kegs
3x forward sealing taps
3x shank; 4in length 3/16 bore
some neopren washers and some nuts for shanks
3x ball lock mfl liquid disconnect
3x ball lock mfl gas disconnect
some worm gears 1/4 – 7/8
30ft 3/16 beverage tubing
10x barbed swivel nuts
some nylon washers
4x gasline manifold jumper(what material should a…Shopping list for keezer
In an effort to maybe keep a thread or two sorta kinda on track I thought I would start our own Masshole ‘Tap Room-like’ Thread.
Now I know it won’t be easy for Brian to restrict his obnoxiousness to a single thread nor do I expect to confine myself to this singular romper room but let’s give it a try. Bird, you’re technically a Masshole so you get a guest pass for now. We’ll see how you do and will make a determination later on vis a vis permanent membership.
The only rule is…The Dysfunctional-Palooza Obnoxious Masshole BS Thread
Asking this on behalf of my parents who decided to tried making cider.
The recipe was as simple as could be:
Heat treat apple mush. Add water. Allow for natural yeasts to find its way. Let it ferment.
And the result is in attached pic(Think the process was started june maby. Bottled august/september)
The liquid itself is very clear, however, you’ve got these lumps(of which I don’t know the english name) left in there.
Doesn’t seem to be anything malignant, but coming to the actual question…Clearing up cider.
This looks pretty cool. They have improved on recirculating filtration and it can be converted from 120 to 240 with the flip of a switch and a new plug end. These electric all in ones seem to be one upping each other.https://shop.greatfermentations.com…nvil-foundry-brewing-system-parts-accessories
Homebrewing Welcome brewers, mazers, vintners, and cider makers!
I want to go 50amp for back to back batches. I am thinking of the DIY kit from ebrewsupply vs the DIY kit from theelectricbrewery. Any pros/cons? Thanks submitted by /u/FoxMulderThe2nd [link] [comments]
I used to hover around 50%, according to Brewhouse’s calculations. Today I used 5.3kg Munich malt, with 250 grams caramunich and 200 grams oat flakes with 20 liters of water at a ph of 7.3. Added them at 35 degrees C, and increased to 69 degrees at a speed of a bout 2 degrees per minute. Immediately after adding the grains, ph lowered to 5.8. I added 2ml of phosphoric acid as I thought my ph wouldn’t be acidic enough and my ph at 69 degrees was 5.10, a bit lower than I hoped. (next time I’ll add less acid) I mashed at 69C for 60 minutes. Pre-boil gravity, corrected to 20degrees C, was 1.036. Just a bit better than last time I did the exact same recipe. Only this time I tried to respect mashing steps and kept an eye on water chemistry and ph. My efficiency is of about 56%. What else can I keep my eye on to try and improve efficiency? Edit: I’m using a Braumeister (kind of like a grainfather), with a recirculating pump system. At the end of the mash, I recirculate the mash into the grains for lautering and sparge with 5 liters to compensate for the 5 liters left behind in the grain. submitted by /u/GrazingGeese [link] [comments]
Have the next best recipe since Pliny the Elder, but want reddit to check everything over one last time? Maybe your house beer recipe needs that final tweak, and you want to discuss. Well, this thread is just for that! All discussion for style and recipe formulation is welcome, along with, but not limited to: Ingredient incorporation effects Hops flavor / aroma / bittering profiles Odd additive effects Fermentation / Yeast discussion If it’s about your recipe, and what you’ve got planned in your head – let’s hear it! submitted by /u/AutoModerator [link] [comments]
Welcome to the daily Q & A! Have we been using some weird terms? Is there a technique you want to discuss? Just have a general question? Read the side bar and still confused? Pretty sure you’ve infected your first batch? Did you boil the hops for 17.923 minutes too long and are sure you’ve ruined your batch? Did you try to chill your wort in a snow bank? Are you making the next pumpkin gin? Well ask away! No question is too “noob” for this thread. No picture is too tomato to be evaluated for infection! Seriously though, take a good picture or two if you want someone to give a good visual check of your beer. Also be sure to use upbeers to vote on answers in this thread. Upvote a reply that you know works from experience and don’t feel the need to throw out “thanks for answering!” upvotes. That will help distinguish community trusted advice from hearsay… at least somewhat! submitted by /u/AutoModerator [link] [comments]