Brewcommune

Grand advice Brad ... will forward to Curtis.

Dan

OK ... PM me with details please (configuration ... valves etc.) and price.

Thanks.

Dan

At the brew day, Curtis got hooked it would seem. Today he called me about a "deal" on homebrewing gear. The listing didn't have the #1 item he needs, a boil pot. Anyone have a 8-10 gallon boil kettle they're looking to part with cheap? If so, I'll hook you up with Curtis and we'll see how...

Likewise!

Dan

You're welcome to send anything you like for this one. Some comps are "club" comps. These typically are one or two styles and the club may vote on who's beer is the best one to send.

Enter .. good luck!

Dan

Yikes: My competition beers have vanished ... we entertained yesterday and the Kolsch, and Nut Brown were vanquished (along with the Belgian Pale). So I'm left with a robust porter and my Raspberry Stout to enter. The honey brown is a good drinker but I don't feel it is comp worthy (the raspberry is...

The guy does process automation for a living ... if you read the entire thread, he's got computer automation set up and he's going to try to get some pH monitoring / changing gong as well. I think he hopes to be able to brew multiple batches in a day.

I love the inginuity ...

Dan

Check out this guy's brewery!
http://picasaweb.google.com/kevin.ladue ... ssPictures

Thread found here.

Browse around his online picassa (go up a directory). Derrin and I are still brewing way old school compared to this guy!

Dan

Otterbaub wrote:when you say Active yeast. Do you mean Active Dry Yeast or Fresh Yeast?

Maltbarley answered for me .. I did mean yeast that is alive (preferably from your fermentation ... otherwise, something like BrewCap'n suggested ... the Belgians frequently add new yeast and sugar at bottling!).

Dan

Hey Otterbaub: You need active yeast, fermentable sugar, proper temp and time, and a good seal to get CO2 into your beer. I would think that one of those things went awry with your mildly effervescent batch. For your kegged batch, you can always force carbonate to bring the CO2 up. Glad you stopped ...

thanks for the reply! I guess I will just have to pound down this budlight that I bought to use for rebottling and then go but some "real" beer. I don't have a bench capper yet and it might be a while before I get one so hopefully all goes well on my attempt at bottling! thanks :) Good lu...

Haven't paid attention .. luckily I've got a batch fermenting now in my ferm freezer ... it is likely past the main endothermic stage. I'll check and post back later. Dan I'm reading 51 on the Ranco and between 50 and 52 on the Fermentap on the side of the carboy. This is on the Vienna brewed last ...

[quote="bwarbiany"}

It also said 1 week until they're chilled...

Otter, can you clarify? Are you letting them sit at room temp for 2 weeks or longer before you chill them?[/quote]

That is a key question and perhaps the root cause of "mild effervescence".

Dan

Haven't paid attention .. luckily I've got a batch fermenting now in my ferm freezer ... it is likely past the main endothermic stage. I'll check and post back later.

Dan

Howdy and welcome to Brewcommune! I'm not aware of any successes in recapping twist offs. Most cappers that I know of are "crimp on" style. If you've got a bench capper, any regularly capped bottle can be redone. If it is a wing or butterfly style of capper, the length of the ridge beneath...