Recent content by TR6

So I typically dry hop with an 11" fine mesh hop tube inside the keg. I filled my keg from my fermenter, and went to toss in the hop tube with about 3 oz of pellets inside. Just as I saw the tube sink out of site, the lid popped off the hop tube (it grazed my hand that I was holding the filler...

oh...ya Im thinking about it. Just not there yet. But its on my list of goodies for sure! Like I said, doing starters is new and revolutionary for me. Thanks man!

so splitting it really calmed it down. Now acting like I expected it to initially.

i was mostly worried abut foam overflow infecting the starter. i think we are good now. Thanks for the tips in a moment of panic.

just to end this thread. Keg seems to be holding now that beer is fully carb'ed and pressurized to serving pressure. Thanks guys!

no stirplate, no shaker, no femcap and Im sure the brew supply places are closed. this is my third attempt of using a starter after 20 years of brewing. I split the starter into two clean sanitzed jugs.. Smells good and the color is good. Lets see what happens

by dump it I mean dump the starter, over concerns of infected yeast at this point.

So Im using Wyeast American Ale Yeast 1056. It was an older expired smackpack that I used a month ago for the last beer I made that turned out really well. I made a 1 liter starter and stepped it twice for that beer. It acted weird in that there was no krausen for the most part. Beer turned out...

its just below the gas post. :no:

Checked the seals with soap solution, no apparent leaks, then turned it upside down on my concrete floor for an hour - no apparent leaks of contents. Left it for another hour and pulled the prv, no pressure. No puddle its about 60 degrees F.

just waited it out.

So I bought a used keg a few years ago, used it once but had to really slather on the keg lube to prevent it from leaking. I set it aside after that experience. My other two kegs were purchased new and work fine. So I decided to replace the pressure relief valve and buy an o-ring kit for the...

Just to close off this thread. Beer is finished and tasty. No noticeable off flavours. Thanks boyz!

Thanks for the comments folks! I especially like this party analogy for bacteria vs yeast. Having said that there is a ton of of discussion elsewhere about the benefits of delayed pitching vs the risk of infection. I am not yet accepting the fact that this is an infection, but just acetaldehyde...

I still cold crash my boiled wort but typically wait about 6 hours after the boil to make sure the temperature of my starter and the temperature of my wort are fairly close. I have heard at temp differential stresses yeast. Also by waiting especially when I am making an ipa with lots of hop...