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Creeps McLane

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Posts posted by Creeps McLane


  1. 8 hours ago, D Kristof said:

    What about the chili man??? THE CHILI!!! 

    • Haha 1

  2. 16 minutes ago, Big Sarge said:

    I'm good on gas, solidifying my no leaks claim. It was a little concerning after carbing and serving only three legs, but I have screwed around with so many different pressures with associated bleeding and filling, I think it's ok-ish. The ball lock disconnect brand is unknown, more hand me downs. I'll make note of your preference, as I want to order more down the line during expansion. The connections at the ball lock connector end of both lines are barbs with swivel (screw on?) nuts. I've discovered leaks on the beer line (quite obvious) and used thread tape to fix them. They seem pretty well off, although I should check them again. 

    I'm trending towards figuring it out, although I feel so lost. 

    No teflon, you should just need a swivel nut washer. 


  3. 3 minutes ago, Big Sarge said:

    I check at initial hookup. I could probably stand to check throughout the duration, at least with the corny and its gaskets. 

    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. 27 minutes ago, Big Sarge said:

    I think the goal of balancing is to have your carbing pressure equal your serving pressure. That ensures consistent target carbonation is maintained throughout the life of the keg. I'm usually looking at about 10 psi for carbing, keeping it easy at 2.5 volumes CO2. My beer wasn't pouring well at that pressure, though. That's why I've been chasing the beer line length. I don't want long lines in the fridge (6.5 ft currently, tried 10 ft previously based on online calculators), I just want a good pour. Temperature is known and was (before the freezing lines) pretty consistent. When I set the carbing pressure for my first batch, sat there at two weeks on gas, at temperature, the pour came out slow and the beer was very flat. I hate that I can't verify proper operation of my regulator. It's a Kegco regulator, but still a hand me down. 

    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. 

    • Like 1

  5. @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 

    • Like 2

  6. 4 minutes ago, D Kristof said:

    @Creeps McLane, if "your location" is your home, several times I might have been only a couple blocks from you. Been 18 months since my last delivery to Appleton or picked up a load in Ashwaubenon or DePere, but damn.

    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 

    • Like 1

  7. 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

    • Like 4

  8. 6 hours ago, Cato said:

    Next up yet another Pale Ale. "WiscoHop", which will be my winged version of Titletown Hopulation. My only clue is the hops they use. El Dorado, Mosaic, and Strata.

     

    2 row, Munich, C40, and wheat. IBU shooting for 40 and ABV 5.7%. Might include a little bit of Briess aromatic malt, but still kicking that around.

    I haven't been dry hopping that much and whirlpooling my aroma additions, and that's likely the way I'll go with this one.

    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?

    A1BED5D9-2F09-44FE-8331-FF000A57AF25.png


  9. 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

    • Like 5

  10. 9 minutes ago, Cato said:

    Changed the name of my brew tomorrow from Booty Call to "Night Moves", after listening to Bob Seger's tune.

     

    I'm pretty much going to brew on the new rig the way I have been, just to check out the whole system.

     

    However, I think that to best take advantage of the features offered by the controller, I'm going to need to drill out the kettle lid and install a spray return, RIMS, so that I'll have a more consistent temp gradient throughout. What think you @Creeps McLane?

    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. 


  11. 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. 

    • Like 2

  12. On 10/25/2019 at 9:05 AM, Cato said:

    Saw on High Gravity's site that my new equipment was in shipping, so I figured I'd better come up with a recipe for its first run.

     

    Should work out okay in my schedule as my Galaxy APA should bottle in the next 10 days.

     

    I don't normally brew the same style back to back, but as much as I like APA's they are also my weakest style and just haven't felt like I really nailed one yet.

     

    So I decided to copy a contest winners recipe off of the AHA site, and chose Big Boi's Booty Sweat. Lol, the name could have more appeal but the recipe looks to be really nice, but has a more involved hop schedule than I usually follow. Heck, that could be a big part of my problem IDK.

     

    Where are you getting those exotic ingredients like idaho 7 and vics secret? 


  13. 1 hour ago, Brian N. said:

    Are you adding vanilla extract? If so, I would expect that it is fine (usually is in an alcohol base). A measuring spoon well washed in hot water or from the dishwasher should be OK. I would open the lid minimally,  just enough to slip the spoon in, then close right away. The risk of infection is low. If you are worried, boil as Creeps McLane suggested, but boiling such a small volume might prove difficult. Microwaving boiling such a small volume might turn it into a very viscus goop. Another approach might be to dilute the vanilla in a cup of water and boil that. 

     

    10 hours ago, ewildcat7 said:

    Hi gang

    I made a recipe that calls for the addition of 2 tbsp of vanilla after fermenting for 7 days.  Can I boil the tablespoon to sterilize it?  Or do I have to mix up an extremely small batch of starsan?  Is there another method for sterilizing a single utensil?

    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. 

    • Like 1

  14. 1 hour ago, ewildcat7 said:

    Hi gang

    I made a recipe that calls for the addition of 2 tbsp of vanilla after fermenting for 7 days.  Can I boil the tablespoon to sterilize it?  Or do I have to mix up an extremely small batch of starsan?  Is there another method for sterilizing a single utensil?


    Id just stick it in boiling water for a minute or five. Then wait for it to cool obviously eh?

    • Like 1

  15. Ordered all the ingredients for this. Itll be the first wort my counterflow chiller sees. As soon as the conical opens up, this is going in. Its a Schells firebrick clone. I previously told @Bonsai & Brew i wasnt the biggest fan of that beer, but a guy should get through at least half of his sixer before he opens his big mouth. Im really liking the firebrick / nordeast combo. Start with a nordeast or two and then finish with a full flavored similar beer. One two punch 

    4808A0C6-31C9-49CC-B641-A9A431D0ADDD.jpeg

    • Like 1
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