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The topic of the thread isn't about what works, we all have methods that work, its about the possibility of using an air compressor as an additional method to aerate wort.

+5 Citrus Pale Ale 32,107

Ingredients: ------------ Amt Name Type # %/IBU 11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 68.8 % 2 lbs 8.0 oz Rye Malt (4.7 SRM)...

You're fine, it will be beer!

I make a batch of dog treats, then the rest goes into the compost pile.

Nevermind I just read the first post...

I'm confused, are you guys tallying your career totals, or for 2013?

Did you transfer to your secondary before fermentation completed?

We are just talking about 2013, right? and I thought I brewed a lot!!

5 Gal Rye IIPA V1 5 Gal ESB Bitter v1 5 Gal Caramel Porter 5 Gal Flanders Red 5 Gal Flanders Brown 5 Gal Rye IIPA v2 5 Gal ESB Bitter v2 35 gallons so far. On Deck Citrus Pale Ale, and a undetermined Porter.

What about an oilless compressor?

+1

Hopslam, cant say it enough I dont get the hype around this beer.

Was your water boiled first?

Hopslam. Highly overrated.

Welcome to the addiction, leave your wallet at the door :)

Good idea, and that way you don't lose the aroma, it transfers with the vodka :)

What about dry hopping some additional zest?

Flanders brown about 3 months in.

So, brewing version 2 on Monday. The first attempt came out decent, drinkable and in fact is about gone now. It had a pretty distinctively bitter bite late on the tastebuds that I want to try to resolve, also looking for more malt bitterness as opposed to Hop bitter. I was out eating dinner...