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Creeps McLane

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Everything posted by Creeps McLane

  1. What about the chili man??? THE CHILI!!!
  2. No teflon, you should just need a swivel nut washer.
  3. Have you ran out of gas at an obnoxious pace? What kind of ball lock disconnects are you using? I have all CM Becker cuz theyre the best. Ive had keg king ones before and they leak and then they dont, then they do, then they dont. Theyre in the landfill now. Good riddance. I know you’ve used starsan to check your connections but is everything a barb fitting or is there some janky pipe to flare to barb or something going on? And swivel connections? Bump those things and theyll start leaking immediately. Tighten a nut 6’ from that connection and itll leak. anywho, are you more lost or are you more close to your goal?
  4. @Big Sarge ok. To be honest, im confused. Reading that it sounds like all the odds are against you. You have no reliable equipment, but then you say “youre close”. Are you really or are you just trying to be optimistic?
  5. @Big Sarge just another thought. Did you test the keg itself for leaks? I always set the psi to 20 to set the o ring but sometimes it still leaks later in life. That could explain why the headspace co2 is less and why its not reaching the correct carb level. ill go back to reading your above post now
  6. I just went back and looked at a don osborn video for his kegerator. Looks like in his fridge he has about 5’ lines and in the comments he says he keeps his regulator set at 10. i dont really think 18” would make yours pour significantly slower at 10 psi than his. A keg at 32 degrees for two weeks at 10 psi should be carbed, it shouldve been carbed in half that time. Do you have any other gas guage? To test the regulator out on? When i first set up my keezer i was also freezing lines. I just turned it up a hair. Also, my johnson controller is horse shit. I set it at 35 and im freezing lines. Its set at 40 i think and the keezer temps at 35. Thats pretty important too. I keep a thermometer in the compressor step part of the keezer at all times. If youre freezing lines, you gotta be less than 30 degrees cuz beer freezes at a lower temp. Also, perhaps theres chunks of frozen ice in the line blocking it? Do you have a spare picnic tap? Hook it up and pour a beer maybe? to reduce foam- lower temp or change line length right? Id have to read ricks link to see if youd have to increase or decrease the line length. too violent of a pour?- Possibly overcarbed or decrease serving/ carbing pressure. Prob disconnect gas altogether until it mellows out Massive head but still flat?- over carbed. From my experience, an uncarbed beer will yield no head at all. 2 weeks in the keezer at 10 psi and not carbed- equipment failure. Has to be. No other reason i can explain that other than your keezer is room temp.
  7. @Bonsai & Brew @Big Sarge @RickBeer Here we go, new thread. i just went down stairs and measured everything temp of keezer- 35 co2 setting on regulator- 7 psi length of beverage line- 24” volumes of CO2- 2.32 i poured a beer at 7 psi, inch head on a sour that quickly disappeared. Beers tastes perfect. So actually, my serving psi is my carbing psi. Think im crazy? Come over and have a beer with me and I’ll prove it. No foaming issues, beer tastes great, pours at a full speed, sometimes I dial it down to 5 on the regulator but 90% of the time I don’t touch the thing. I fully understand why you’d want more resistance in the line, but for whatever black hole of space I live in, 2’ of hose is perfect. My buddy always uses picnic taps at his house. They’re probably 5’ hoses I’m guessing. 10’ seems obnoxious
  8. De Pere (east)- where i live Ashwaubenon- where the packers play Appleton- where i get @Jdubs alpha king thats my area! Dont go many other places. Good old Wisconsin
  9. I just ordered all the grains for the second vienna lager fire brick clone. Last batch was may sweeter. I am using different yeast but i know its because of my mashing technique. I got er under control now, hopefully. Well see when i can sneak this beer in
  10. I know a lot of yall have carboys or big mouth bubblers or whatever the hell you have. I did a little test on the Anvil carboy cooking coil with my pale ale. If you’re interested, check it out

     

    Review: Anvil Cooling System

     

  11. Oh man. First of all, hells yeah. But before you brew it, let me tell you a little about this beer. no wheat no crystal its clear as clear could be and also pretty pale. Maybe a slight crystal. Man I dont know. Man oh man. I could literally hop in my car and ask mr oldenburg for the recipe. I went to school with his brother mike who i could also shoot a message to... you ever had this beer before @Cato?
  12. Filling my kettle... not sure if I can sneak one in today but Im gonna try!!!
  13. @Jdub @Shrike @Cato its not smoking meat but it is cooking stuff! Episode 1

     

    Beer & Breakfast- Biscuits and Gravy
    https://youtu.be/Qaf1PY2_Pj0

    1. Shrike

      Shrike

      If it wouldn't help put me in an early grave I'd eat B&G four or five times a week.  I make my own breakfast sausage for it.

  14. Wouldnt it be nice if an employee from mr beer would advise on this question?
  15. Boy i tell you, this week... unexpected $800 car bill, my toilet is clogged, we got put on mandatory overtime, ITS WINTER ALL OF A SUDDEN. All these things dragging me down. But then the ups man shows up with an early xmas present from a friend and theres two beer kits in the box. Things are looking up
  16. Well, with a rims, youll need another element. Keep in mind one heat source is for the mash and then youll need one for the boil. So if you just have one induction burner, youll need another element of some kind. I think im up to date on your set up, i dont recall another heat source. If you have the whirlpool port set up then you should be good with that as your return. If youre thinking about my problems with such a temp difference in the mash and wort around my basket, my problem is that my basket has a very find mesh. Its almost like a wall in there. But stirring frequently helps youll be fine with just a biab set up and one burner. Youll just have to stir more often at worst. If youre using a brew bag then you should be covered. You dont have an element inside the kettle so you wont get scorching. id just give the new set up a few test runs and then youll know what it can and cant do.
  17. Me: look it wife, I ordered everything on this app for groceries this week. 
     

    Wife: thats cool, where at? 
     

    me: woodmans (the furthest store away with the most gigantic beer selection)

     

    wife: oh I see whats happening here

     

    me: (Smiling) what do you mean???

  18. Ive brewed quite a bit lately. 25 gallons in two weeks. But ones a lager and itll take awhile. Perhaps Ill do my old trick of a two day sour brew. I did pick up some gooseberries today for such an occasion. day 1- mash, bring up to 180, cool to 100, pitch lacto day 2 or 3- boil, cool, pitch yeast.
  19. This always reminds me of the 2018 MUG meet up
  20. Where are you getting those exotic ingredients like idaho 7 and vics secret?
  21. See, are we talking about the “tablespoon” of vanilla, or the “tablespoon” itself. Im guessing any food product sold on the shelf should be “food grade” and free of bacteria. The tablespoon itself on the other hand, i would sanitize.
  22. Id just stick it in boiling water for a minute or five. Then wait for it to cool obviously eh?
  23. Wouldnt be a trip to the LHBS without stopping for some Three Floyds!

    6830B5AA-4CA0-49C5-91A8-652694D0AE13.jpeg

    1. Jdub

      Jdub

      that's just wrong for you to post that! LOL

    2. Creeps McLane

      Creeps McLane

      Just poured my second one. Nap time coming soon. Ill be back to 0.00 by the time I wake 

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