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packerduf

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Everything posted by packerduf

  1. My first fermenting vessel was an upright freezer with the cooling-coils in the shelves. I now employ two refrigerators and no longer use the freezer. The decision to retire the freezer was due to temperature variations, top to bottom (no fan to circulate the air). I had heard of potential condensation problems, but it was never an issue for me - and my garage gets quite warm during the Oklahoma summers. Your worries may be premature. Good luck, and keep us posted.
  2. "Kealia" post=361158 said:Nice packerduf - you using picnic taps? Yes, I am using picnic taps and they are working well for me. I might consider installing faucets at some point, but that will have to wait awhile. Those things are pretty pricey. But for now, the picnic taps are working very well.
  3. The Oktoberfest HME makes for a malty brew, for sure. I added a full pound of DME to my last Oktoberfest mod (no hop boil), and it seemed extremely malty out of the LBK. Once I kegged it, and it was fully carbed, it was much better. RDWHAHB.
  4. I'm rolling now! :woohoo: Bavarian Weissbier, American Porter, Oktoberfest, and Canadian Blonde. I wish I had started kegging a long time ago. Once I hooked up the liquid lines, it got a little crowded in there - but it works. After 8 days @10psi, the beer seemed a little under-carbed yet. So I bumped it to 12psi, and 24 hours later the beer was carbonated to perfection. [attachment=12662]kegsystem1.jpg[/attachment] [attachment=12663]kegsystem4.jpg[/attachment]
  5. With only one pound of extract, that beer will be light in the arse. Two pounds would make a much better beer, and you'd still come it at under 5% ABV. Edit: Looks like you made the change while I was typing. Good job.
  6. "packerduf" post=360686 said:Perhaps Mr. Beer is waiting on another shipment from down under. If I get a definitive answer from customer service, then I'll post here tomorrow. My order now shows "shipped". Life is good again. :banana:
  7. Perhaps Mr. Beer is waiting on another shipment from down under. If I get a definitive answer from customer service, then I'll post here tomorrow.
  8. "dbrowning" post=360655 said:F ing backordered CRAP! Me too. I'm not sure what "backordered" means, since usually once the Seasonals are gone - they are gone for good. Mr. Beer sure didn't have a problem with immediately billing my credit card, so I'll call tomorrow and inquire. In the mean time, I'll just relax and have a homebrew.
  9. Many great tips! I placed my order today, and I took advantage of the free shipping code found on twitter (thank you, yankfan9) - which I believe expires at midnight, tonight. I plan to brew it straight up, since the Seasonals seem to hold their own quite well.
  10. I'm always a day late and a dollar short. Very generous Swen. :chug:
  11. "Beer-lord" post=356710 said:I recently got one of these that I'm using for the first time (2 weeks fermenting). The 30L holds more than enough heads space for 6 to 6.5 gallons without a blow off tube. It's got handles, easy to clean, a huge airlock and is made in Germany. They are always out of stock and I waited 2 1/2 months for this. I won't use it every time but so far, it's great and is exactly what I wanted. $48 so it's 3 or 4 times the price of a bucket but my buckets only seem to last 18 months or so before I need to replace them. I think this will be around for years. [attachment=12423]Capture.PNG[/attachment] One of the great features of this fermenter is the design of the spigot. I would think the chance of spigot failure is slim to none, unlike the Italian spigot (or similar designs).
  12. "FedoraDave" post=356380 said:...In any case, I would let the beer go for a full 21 days and then bottle. It sounds as if your conditions were good, so you should have beer. Every batch is different, so don't judge the progress of the current one based on your observations of a previous one. +1 to FD's wisdom. I recently brewed the Bavarian Weissbier (mod), and I had solid krausen for two weeks. So much so, I thought I may have had my first infection. On day 22, I still had some floaties on the surface, but to a much lesser degree. I gave it a taste and it was amazing. I'm force-carbing in the keg now, and I can't wait tap that baby.
  13. "russki" post=355630 said: "JonP" post=355480 said: "russki" post=355424 said:Then I bought a $60 reverse osmosis filter, and all my problems went away. I have read a number of places that we shouldn't use RO water for brewing because the process removes all the minerals from the water and the yeast need thos minerals. Anybody else have experience in this? I do add minerals back in; namely calcium chloride and gypsum. You don't want to use straight RO water. You can use distilled water alone when brewing with extract. The extract will provide the minerals necessary for yeast health.
  14. Brewing Classic Styles - by Jamil Zainasheff and John Palmer Most city water supplies now use chloramine instead of chlorine to kill bacteria because it is more stable than chlorine. The trouble is, "more stable"means that you can't just let the water stand overnight to get rid of chloramines, which you could do with chlorine. However, a single Campden tablet is an inexpensive and effective method for removing chloramines. Crush 1 Campden tablet to a fine powder and add it to your water before the boil. Stir thoroughly to help it dissolve. One tablet will treat 20 gallons, although using 1 tablet for only 5 gallons won't hurt anything. Both chlorine and chloramine are reduced to insignificant levels of sulfate and chloride ions (
  15. I'm not sure how Qbrew gave you 1.060. When I put it in Qbrew, I get 1.066. But 20 points is significant, so I can't imagine what it could be - unless you are not reading your hydrometer correctly, or your hydrometer shit the bed. This is one of those things that will keep you up all night thinking. Edit: FWIW, I am always right on the money with Qbrew when I brew with extract.
  16. "Meytchison" post=354483 said: "yankeedag" post=354481 said:Just doing a quick look, the DME+LME would have given you at least 1.067+/- a point or two. Yeah Q-brew said 1.066 but I measured 1.086. Where is the 2.5 gal mark on the LBK? Maybe you "think" you filled to 2.5 gallons. Just a wild ass guess here. Edit: For example, if you actually filled to the 8.5 quart mark (2.13 gal), then you'd most likely be closer to 1.077.
  17. Per Midwest Supplies: Many factors come into play in answering that question. One Step works by producing hydrogen peroxide in the solution, so the most important thing is to keep in mind that peroxides are degraded by organic soils, light, and heat, so if you keep your solution away from those things, it will stay better, longer. In a sealed, dark, and clean container, the solution will last up to 1 week. In a closed, clean container in a refrigerator, the solution is good for over a month (but let it warm up before you use it).
  18. "Big" post=354368 said:...I had actually heard of using campden to get rid of chloramine before, but when I asked them, my LHBS guys were clueless about it for that purpose, even though they sell it. Makes me wonder... It's more commonly used among wine-makers, me thinks.
  19. I have nothing worthwhile to add, but I do humbly bow to your greatness. :chug:
  20. FWIW; you can rid your water of chlorine/chloramines by treating with Campden Tablets. One tablet treats 20 gallons, and they are very inexpensive. It sure beats paying $1 per gallon for brewing water. Just a suggestion.
  21. Don't leave us hanging. [attachment=12331]hanginthere.jpg[/attachment]
  22. Welcome to the forum, Grapes and Grains!!! :chug: Nice set-up you have there. You have to love a system that allows you to "set it, and forget it." :cheers:
  23. Awesome news! [attachment=12258]Thumbsup.jpg[/attachment]
  24. Always a pleasure to watch the master at work.
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