Recent content by MattSFT

From my basic understanding of decoction mashing, the purpose of pulling mostly grain from the mash is to avoid denaturing the enzymes, since the enzymes are distributed into the liquid. If the liquid that contains the enzymes is heated instead of the grains, it could cause conversion issues...

Your yeast shouldn't be dead from the temperature drop. They may have slowed if the temperature drop amount was significant. There could also be other reasons that you don't see bubbling, such as a poor seal between the airlock and fermenter. 62 degrees is well within a normal temp range for...

Yesterday was the first time Beersmith was spot on with it's calculations for me. I've had to do a lot of tweaking over several batches to get there though. A lot of times I over estimated my loss volumes. While a lot of preset factors have worked, you'll want to really fine tune the...

20 minutes in a hot water soak with a scrub pad works for me.

The beer should keep fine in the keg. I've done this for my brews. I make sure to purge the oxygen out of my conditioning/serving keg with CO2 to prevent mold from harming the beer during storage.

I had a similar problem a few weeks back. In my case 20 feet (maybe overkill) of 3/16 inch tubing at 12 psi solved the problem.

Duplicate post

The are so many beers to taste out there, I guarantee you'll find something else. Especially since your tastes (at least mine have) change over time.

Laginitas IPA. A very decent beer, though out of place since I'm hanging at a vineyard.

My bro playing drums for the (weiland?) brothers at Wente Vinards.

Good points, I'm not worried so much about the cold break, trub, and yeast since I always leave that stuff in. For letting off CO2, I'll be setting up a blowoff tube using the gas in post. There is a video online of a guy that does this, which is what got me interested in keg fermentation. I...

Yeah, I was planning to ferment in the keg. I could transfer to another vessel for aeration if I need to purge the oxygen to pressurize. I wonder if hot side aeration would be an issue if I pressurize as-is (oxygen still in the headspace)?

I did a no chill brew today (dunkelweizen) by siphoning the wort immediately after the boil into a corny keg. I also put put the lid on immediately. The keg is still plenty hot at this time. I brew 2.5 gallon batches, so there is oxygen in roughly half the keg. I wanted to pressurize the keg...

I just bought a set of 4 also (from AIH). I had trouble with some of them at first, but found they sealed much better after replacing the orings and applying lube. You may also need to move the lid around until you find the sweet spot where it seals the best.

I also have little to no experience with electrical wiring, but just bought the ETC 111000 and found it easy to wire. There are several good instructional videos on Youtube that clearly show what goes where.