Recent content by murphyslaw

There are a ton of examples on here. I did it 10 years ago based on this thread: https://www.homebrewtalk.com/threads/fridgenstein-side-by-side-kegerator-fermentation-chamber.289241/

Using your kitchen fridge strikes me as a bad solution. Isn't the point of pressure fermentation to be able to ferment hot? Why use the fridge at all then? Before I had a spare fridge, I did the bucket method and the t-shirt method. Both seem preferable to turning my kitchen fridge to 60*...

Man, I just had some tree house over thanksgiving. Julius, Juice Machine, Moment of Clarity, Human Condition, Trail, and a few others. I still think its fantastic. And its not just their IPAs. I remember going to Monson and being told I could buy 4 cans of Haze, 3 of doppleganger, etc., and...

100%

I made a cold IPA and really liked it. It got me thinking about pumping out these sort of lighter, crisper, more drinkable IPAs. It looks like the difference here is the 2row instead of an adjunct and cali ale instead of 34/70. A recent CB&B podcast, if I remember right, said that Highland...

Wow. I saw this thread title and assumed the responses would be overwhelmingly pro-oxygen. I believe that in Jamil and Chris White's yeast book, they say too much can O2 isn't really a practical concern. It can be bad, but you'd have to do something weird to get high enough for it to matter.

I've got an automower, which i love. But I also bought an electric 40v mower for the two or three times I year I need one and don't want to deal with trying to start up a gas mower that hasn't been used in 6 months.

I believe you. But I'm not sure your experience with farmers collecting leaves is comparable to a bunch of desk jockeys in the suburbs trying to tidy up their lawn on the weekend.

I don't think you can understand unless you have a property that gets an enormous amount of leaves. I always raked but the house we have now its not even a consideration. I was blown away at the volume of leaves. Our first fall, my wife and I spent 4-5 hours raking one day. We got halfway...

I mean, if there were two places that were equally convenient and one swapped and one filled, I might bring my shinny new tank to the one that fills. But convenience trumps all and most places swap. I just went through this with an oxygen tank I bought new. Made a few calls to find a place...

This is from Craft Beer and Brewing regarding lagers:

Ah, perfect. I do have the Yeast book. I'll go back through that tonight. I knew I read it somewhere "authoritative." But that all makes sense. I almost exclusively brew ales and generally don't bother with the slow ramp. But I plan to brew more lagers and its helpful to know.

Is there? I thought the idea was that you go down to lager temps after fermentation is complete and the yeast is done? This is why I asked ;)

When lowering the temp of a beer post-fermentation—whether it be cold crashing an ale, a soft crash before dry hopping a NEIPA, or lagering after the diacetyl rest—brewers sometimes recommend doing so slowly (3-5 degrees a day, or whatever). I know not everybody does it, but what is the...

Thanks!