Recent content by zoned_post_meridiem

Agree with the agreement. Nespresso is better than 90% of the stuff that passes as espresso in the U.S., but it's far below the 10% that know what they're doing -- not a fault of Nespresso, but simply a limitation of any pod-based system. That said, at your average mom/pop cafe, or airport...

Manufacture date.

Definitely going to make a starter (though with this light beer, I was kind of hoping I wouldn't need to had the yeast been extra-fresh). I was just trying to gauge if this yeast-age is within the norm ... in my experience, my yeast has usually been at most 3-4 weeks old when shipped. It was...

Just a quick sanity check here -- I bought some Y1217 (wyeast west coast IPA) from Northern Brewer a few days ago, and the pack I got is stamped 01-16-19. I don't think I ever bought yeast from them, and never used this specific product, but ... does this seem too old to anyone else as well? I...

Curious, what were your dry hop issues? How did you fix them?

Those are great machines, but I'm not sure they'd work in a shop environment. I think the Silvia isn't NSF certified, and the Baratza grinders (great little things; I use one at home) aren't designed for 30+shots/hour. On the machine level, you'd really want a little more temp stability than a...

Couple of things here, but first is that machine really doesn't matter. Espresso machines have a fairly simple job: they need to hold stable temperatures, and deliver consistent pressure. Almost no consumer-level machines actually manage to do that, but In a coffee shop/production environment...

Thanks -- I knew the concept existed, just didn't know the proper name to search for. Though the more I read about it, the more a simple single-step mash with brief vorlauf at the end appeals to me.

Very nice. Makes me rethink if I really need that unitank I've been eyeing...

Not directly related, and I know your process for cleaning is more sound -- but I've been bottling by just rinsing bottles *right after* pouring, then a few hours before bottling time, I run them through my dishwasher's sanitation cycle. Bottling bucket above the dishwasher, grab a bottle, fill...

Turns out, SS had my question answered .. and confirms what everyone else said: https://ssbrewtech.zendesk.com/hc/en-us/articles/206370936-Can-the-MTSs-mitigate-temp-loss-in-a-re-circulation-setup-

I wonder if I could do a modified HERMS setup. With no-sparge, I'll have an idle boil kettle during mash anyway, so something like starting with half of the (no-sparge) volume in MLT, half in the boil kettle, and then recirculate slowly with the boil kettle set to mash temp. It's not strictly...

I'm close to pulling the trigger on a 20g infuSSion mash tun from Ssbrewtech, but have a question about the heating element accessory (https://www.ssbrewtech.com/collections/accessories/products/mtss-temp-control-for-infussion-mash-tun). I'll be doing no-sparge mashes for 5.5 or 10 gallon...

I've been thinking about moving my brewing inside for a while now (just too cold for winter brewing where I live), but always lost enthusiasm when it came to figuring out ventilation. At the risk of repeating what a lot of people have already said above: this thread has changed _everything_ in...

Sure, IF done properly, you're not wrong. But why take a chance to move the risk of infection from something like 0.2% to 2%?