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Messages - boapiu

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This is a boil kettle/mashtun/hot liquor tank made from a used and disgarded keg. The top has been cut out and will fit a standard 12” metal pot lid. One hole has been drilled near the bottom where you would weld a fitting. Will fit a standard 1/2” NPT nipple.
$100. Local pickup.

Classifieds / For sale counter pressure bottle filler
« on: November 05, 2018, 06:28:23 PM »
Used and still like new. $40. Plus shipping. Will throw in a bench top bottle capper, not the cheap sizzors kind.

Classifieds / For sale march pump new in box
« on: November 05, 2018, 06:25:41 PM »
Bought this as a spare but never needed it. Brand new. Unopened box. Model 809 with polysulphone head. $100 plus shipping.

Classifieds / For Sale: all grain brewing system. Location: Memphis, TN
« on: November 05, 2018, 06:17:40 PM »
Have been using this to brew 10 gallon batches for about 6 years. System uses direct fired recirculating mash tun. 3 keggles with welded fittings and ball valves. Hot liquor tank has sight glass and thermometer. Boil kettle and mash tun have false bottoms. 3 banjo burners. Copper immersion wort chiller. March pump mounted on stand with ball valve and tubing. All ball valves and march pump use stainless steel quick disconnects. Two 5 gallon glass carboys and one 6.5 gallon glass carboy, several airlocks and plugs. “Valley Mill” grain mill.
$900 for brewing system and will throw in ingredients for two batches, plus hops. Local pickup.

Pictures available by request.

Kegging and Bottling / Re: Pressure transfer keg to keg
« on: December 23, 2016, 09:40:23 PM »
Makes perfect sense. Going to try this tomorrow and will leave feedback. Thanks.

Kegging and Bottling / Pressure transfer keg to keg
« on: December 23, 2016, 08:43:18 PM »
Wondering if beer can be transferred from one keg to another like pressure filling a bottle from a keg. I have a 2 1/2 gallon keg and want to fill it from one of my 5 gallon kegs to send the beer home with my son. This should work, no? Any thoughts?

Kegging and Bottling / Re: Counter Pressure Bottle Filler Video...
« on: January 24, 2016, 01:37:28 PM »
Thanks. I have been considering one of these and couldn't figure how it functioned. A picture is worth a thousand words.

Kegging and Bottling / Re: too much foam from tap ?
« on: September 07, 2014, 08:17:24 PM »
ks are much better today. pour number 4 or 5 on the keg and everything seems normal. using about 10 ft of beer line and CO2 pressure set on 10-12 psi. guess I should have tried the right kind of beer line.

Kegging and Bottling / Re: too much foam from tap ?
« on: September 05, 2014, 08:41:02 PM »
Everything from the keg to the picnic tap is kept inside the fridge. I am not using a tower, just a 5 gal soda keg with a picnic tap on the end of a length of beer line. So, the temperature should not be a factor. But I will take note of any difference from the first pour to subsequent ones.

Kegging and Bottling / too much foam from tap ?
« on: September 05, 2014, 08:27:05 PM »
I am force carbonating at 10-12 psi and when I start to serve from the keg it seems over carbonated, too much head and foam. Generally these beers are pale ales (my fav) but also on everything I force carbonate at 10-12 psi. I have tried 10 ft lengths of beer line from the keg to the picnic tap and this doesn't make a difference from 3 ft lengths or 10 feet of cheap HD tubing - still too much head. However, I used my spare CO2 tank for serving only, set at 2-4 psi and had acceptable results. Unfortunately, as time wore on the beer seemed to loose carbonation, as expected. I would like to connect all my kegs to one source of pressure and both force carbonate and serve without swapping things around, but I don't like the beer coming out of the picnic tap with so much force, or the excessive head which results. What's a mother to do?
Wondering if I am missing something here or is this the cost of doing business. If anyone has experienced similar and solved same, I appreciate your input. TIA.

Yeast and Fermentation / Re: Wet vs. Dry Yeast
« on: March 24, 2014, 10:26:40 PM »
Is there a comparison of wet vs dry for all or most of the dry yeast offerings? not meaning to hijack the thread but, my most recent starter did not start and I had some dry to fall back on, which made me wonder, why not just use the dry? In this case I was suspecting warm conditions in shipping so, dry yeast stores longer, arrives safe, if the reault is just as good,.....

Ingredients / long term storage of ingrdients
« on: January 06, 2014, 12:16:00 PM »
will it damage unmilled grain if stored in a freezer?

All Grain Brewing / Re: Biscuit Malt in a Munich Helles?
« on: August 02, 2013, 10:08:58 PM »
 "Bueller?... Bueller?... Bueller?"

Thanks. Kinda what I was thinking. I have 10 foot lines on my taps but as it gets near the end of the keg things get sort of foamy. I am expanding from a four line distribution to eight, so I considered doing the second regulator, as I will mostly have one keg tapped and the second one standing by. I recently reworked my beer fridge to hold twice as many kegs - gave up bottling for the life of ease. again, thanks for the input. I suppose I can consider the increase in perceived pressure a sign that kicking is near - a sad day. 

If I had two separate co2 tanks and regulators and set one to force carbonate my kegs at 10-12 psi for say a week to 10 days at about 40 degrees, then switched the gas in line to a different co2 tank with regulator set at lower pressure for serving perhaps 2-3 psi, would the co2 slowly diffuse from solution and eventually result in the beer having a lower level of carbonation, ultimately equivalent to 2-3 psi? would the beer last long enough to find out?
okay, any ideas about the first question?

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