Recent content by thedisasterparty

Since were getting into the semantics of words or such I guess I just have one follow up question to this statement. When I think of myself as a home brewer I consider the most important thing in brewing to be cellar work. If not for fermentation temperature control, yeast propagation, pitching...

Thanks for the replies. Pretty much what I was expecting to hear. Just to also note upon: Just because I'm working as a paid brewer I do not consider myself by any means to be a "pro." It is a fully automated system and is by far and away completely different from anything you'd do at home. Many...

Greetings fellow brewers, I have an interesting conundrum on my hands. This year has been a bit crazy for me. I never considered myself to be a great brewer by any means but was encouraged to compete in a local (600ish entries) competition last year. I entered 5 beers and took away two...

Hey all, I recently built a keezer and i'm running into a few problems i may need help with. The build was pretty successful, I was able to essentially just build a wooden collar and glue it on with some super strong glue from the hardware store. This allowed me to avoid drilling any holes into...

Thanks for the info guys, I guess I learn something every day. I think beers like bolavard's brett (which is sour) gave. me the wrong impression on brett. Would you recommend that I aerate it at this point (6 months in) or is it wayyyy to late for that. And what temp should I try to keep it at?

Hey guys. 6 months ago I made a sasion. I fermented it down with White labs Saison I yeast. After fermentation i transferred it to a secondary and dumped in a vial of Brett Brux Trois. I then ignored it. When i came back to it in 3-4 months I noticed that it didn't really look like it formed...

Hey guys. So, turns out one of my thermometers was out of calibration by a significant amount (8 degrees F). I held what I thought was the right temp in the mash the entire hour. The beer is a double IPA and was supposed to come out to a OG of 1090, but instead hit 1050. Being late in the day...

http://www.tastybrew.com/calculators/carbonation.html Heres the calculator. Maybe i'm confused, is this PSI referring to something different than what I set my regulator to?

Hey guys. I need someone to explain some stuff about kegging to me. I'm not brand new to kegging, but the way i've always done it for near every beer I have kegged is i've basically cranked up the PSI to 25-30 and walked away for 2 days. I then come back, turn the system off, let pressure out...

Hey all. So, I made this Saison about a month and a half ago. I let it ferment all the way down and then transferred it to a keg to age at 72 degrees for 3 months (as the recipe called for). I decided to take a taste test today. As I pulled the lid off the keg I noticed a large amount of foam on...

Awesome. Yeah, the blow off seems to be working. The yeast is kinda working it's way up into the tube but it's not clogging it. Thanks for the info guys! :) Looks like I need to bite the bullet and invest in a lagering fridge that can actually hold a larger vessel.

Well, i was thinking an open for a day or 2 until fermentation dies down and I feel it's safe to put something on. I think i'll put a blow off tube on it but check it hourly for clogs.

So, yesterday I brewed a Marzen style beer. We usually put our lagers into a carboy because unlike the buckets the carboy can fit in my lagering fridge. I guess this type of yeast is more active that previously used yeast strains or something because this is what I woke up to: Now i'm not...

It's a braided manifold. Here's a link to a site with a picture: http://www.mullerbrau.com/PICT0432.JPG I'm boiling the wort right now. It's got an okay gravity reading, not super efficient, but it should work. The only problem is that the wort is extremely cloudy and has a lot of sediment in...

Beginner AG brewer here. So far, I haven't had too many problems with all grain brewing. Tonight however, it seems the grains are clogging my manifold. I can't drain the wort through it. My only option seems to be to pour the mash through a strainer to separate the grains and the wort. The...