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About Billbofet

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    Brewmaster in Training
  1. Hello all, I just picked up my third 5 gallong corny and threw a Celebration Ale batch in there. I hit it with CO a few times to remove the O2 and noticed hissing from the release valve. I took it out, cleaned it, soaked it in warm water, sanitized, lubed and put it back in. I thought this fixed it. Next day for shits, I hit is with CO again and it sounded as if there was no pressure at all in there. Did it again yesterday, same thing. Same thing today as well. Am I in danger of oxidyzing this batch or should it be okay? I have an extra release valve part that I am going to throw on later today. Just curioius if the damage may have already been done here. Also, I did not prime this batch at all. I was going to carb it entirely with CO in a couple weeks after it conditions for a bit. Thanks in advance!!!!
  2. Thanks for all the advice. I think on next batch I will get some water off to the side raised to around 175 and use that to sparge with a collander hanging over the pot. I also read running your grain through the mill twice will help with efficiency as well. Guess I'll just have to keep brewing to get this down.... Any good 2.5 gallon recipes anyone wants to share? I have almost made too many dark winter beers, stouts, porters, etc. I could go for a nice and easy, bright and refreshing IPA about now.
  3. Hello all, I decided to break down and try to brew all-grain to see if I can tell a difference. I took the easy way out and bought the Northern Brewer 3 gallon Brew in a Bag (BIAB) kit with the Dark IPA as my first attempt. Overall, the process was not really any more difficult than extract. Aside from extra time to to the sach rest and mash out, all was pretty much the same. What hit me hard was just how long it took. The mash out alone about an hour to get up to 168-170 with stirring quite a bit. This was kind of a pain in the ass. I would actually prefer to skip this step in the future by doing a slightly higher sach rest temp and use more grain. I don't care about losing efficiency as I would rather have an extra hour of my life. I also need to hone in on before and after volume. I ended up with around 3.25 gallons and probably had to dump a good 1/2 gallon to make it fit in my MB LBK. I knew this going in, but I would rather be under and add water. It would help to get to pitching temp faster as well, so I think next time I will start with 4 gallons and balance the recipe for 3.0 gallons (this assumes lost efficiency if I can forego the mash out). I am also not used to having to chill the entire volume of wort. I usually have 1/2 of the batch as cold water sitting in my LBK which brings the temp to perfect almost immediately. This is probably nothing at all new to those doing larger batches, but I hit the step unprepared as well. Ended up putting my wort out in my garage for about 90 minutes. It's single digit temps here in Wisconsin and the beast of a pot would not fit in my sink to chill with ice. What I have learned for next round is to skip the mash out in favor of more grain up front during the sach rest - if this is possible. I assume it depends largely on the grain I use, so any advice is appreciated. I also found a bin I can put my new monster pot in to chill on ice - so that should save time as well. Finally, I need to hone in on the before/after water volume. Thinking of staring with 4.0 gallons assuming 1 gallon to grain absorbing and 1 to loss during the boil. These are all assumptions though. Anyone with all-grain experience let me know if I am crazy or not. Overall, I am super pumped to be trying this and can't wait to do it again. While it's much to soon to know the quality difference, I can see the benefits of tweaking a flavor profile based off the grain bill. Sorry to go on and on, but thanks in advance for any advice for me. The big one is on skipping the mash out; although this would also take less time if I start with less water volume upfront. I'll keep this thread alive as I get to the tasting stage in four or five or six weeks....
  4. should I cap or do something with the exposed hole if I do remove the liquid line? Would there be any danger of oxidizing the beer? Thanks, Bill
  5. it's basically brand new. This is the second batch ever to be put in it, so I'm going to try the pressure increase and if that won't work, I'll take the liquid line out. Thanks for the suggestions. I appreciate it.
  6. Hello all, I kegged an IPA about three weeks ago and put it on gas a couple days ago. I started at 12 psi after it was chilled and shook the barrel a few times over the course of one day to have it carb faster. I go to draw some out to test in the next day, and nothing. Nothing comes out at all. I checked the lines and all is good - I even hooked up another batch that was kegged and it worked without issue. Then I released the pressure and opened it up - not sure why, but all looked fine. I hit it with more gas to remove any O2 and put it aside, but I have no idea what do to next. I think it might be possible that my out line is clogged with hops, but that seems very unlikely. Any suggestions are greatly appreciated. I would hate to have to ditch a batch just to figure this out. Thanks in advance.
  7. I read up on other forums and some have made a "hop tea" by boiling a few cups of water, then straining, cooling, and putting that in the beer. I'm willing to try anything or this beer is just going to sit. It's not horrible, but just not something in the style I enjoy.
  8. Hello all, I have a batch of the Amber MB kit hooked up to gas on my keg now for the past three weeks. I am just not feeling it. I was wondering if I can take it off gas and store at room temp for a few weeks. I want to do this to see if it conditions at all and to free up some space in the kegerator. Also, is it crazy if I remove it, open it up, and throw some hops in there for dry hopping? The beer I have now is way to sweet and malty and really needs to have some more hops in it. I figure I would vent the keg with the release valve, open it up to throw hops in, then put it on gas to move any oxygen out. Would this kill my beer? Thanks in advance.
  9. Hello all, Quick question on carbing with gas in my kegerator. I currently have a fully carbonated and ready to enjoy batch in my 2.5 gallon keg. I only drink - or at least try to - on the weekends. Question is can I just attach the gasline during the week to my keg that I am trying to carbonate and then flip it back to the ready to enjoy keg on the weekend. I assume the kegs will maintain the pressure for the most part minus the part that goes in to the solution itself. Does that make sense? Thanks in advance.
  10. Dumb question, but how do I replace the valve. Is it just the rubber casket part, or the entire valve? Sorry for all the noob questions. Thanks
  11. Hello All, I recently purchased a reconditioned 5 gallon corny. Today I started cleaning it by putting in some oxyclean free and shaking the hell out of it. I noticed some liquid coming out from the pressure release valve. Not much, but it was definitely moist. I then put the keg upside down and it leaked water from that valve for sure. Is this something I should worry about? My thinking is that it is not designed to be put upside down, so my test may have been pointless. I may have also tipped it upside down during my shaking. I would hate to put a batch in this one and have it not carbonate since it may be defective. I thought I might hook some CO2 in to and put the pressure up, check for leaks with soapy water and then wait and see if that pressure holds overnight or for a few days. Any ideas or thoughts would be greatly appreciated. Thanks.
  12. Finally got the chance to sample some of my own homebrew through a keg system. I primed the 2.5 gallon keg 1/2 of what would be normal and it's sat for almost three weeks conditioning after I pushed all the O2 out. Put it on the gas early this morning at 11 psi with temp around 40 degrees. As is, it's almost perfectly carbonated. It needs more time in the fridge as it was a little too warm even after hours in the kegerator, but overall, I am very happy. The beer is a pretty standard Pilothouse Pilsner where I steeped some carapils and added some Pilsen malt. Nice and malty with that subtle grapefruit taste everyone remarks on. When I first got the keg I bought a commercial 1/6 barrel of Capital Brewery Oktoberfest. Being excited to put my own beer in, I drank the keg as fast as possible. I am pretty much up to my limit of Oktoberfest for the year!!!
  13. Welcome aboard and good luck with the new hobby. I got hooked off a woot deal Mr. Beer kit one year ago and I haven't looked back. This is simply the best resource for learning the craft filled with the most patient and helpful folks around. I have searched here and there over the past year at other sites, but forums tend to desolve in to very pragmatic views on almost every topic. The MB community is supportive and full of knowledge, but best of all everyone here seems to have an eagerness to learn from each other no matter how experienced they are. Now you just have to keep us updated and post first pour pictures, etc. For some reason, these still get me excited every time I see them.
  14. Red Hook bottles work perfectly. I have been using/re-using them now for almost a year. Plus, they just look kinda cool!!! Oh, and they come with pretty darn good beer in em' too. "Patsguy" post=295396 said:ah yes, Red Hook Long Hammer IPA, here's to hoping the new shortie bottles are ok for reuse, been gathering plenty of them
  15. My favorite to date is "Oooga Ale" (my four-year old named it). I took a family vacation up to Green Bay and we ate dinner at Titletown Brewery/Restaurant and they had a beer called the One Hop Wonder. It was really, really good and the hop was Pacific Jade. I dry hopped 1/2 oz. of Pacific Jade at day 14 with this in a standard Northern Brewer Pale Ale kit, did 1/2 tsp of crushed coriander for the final 10 minutes and it is just about everything I could hope for in a beer. I will even drink an upscale commercial brew and then directly compare it with Ooga and Ooga gets the vote every time. I also brewed this with distilled water. Not sure if that made a difference at all, but damn, it's good.
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