Search results

I recently had a package of yeast with similar viability without realizing it. I made a starter using a stir plate and it wasn't taking off in time for brew day so I used something else. It eventually took off and I cold crashed it. My plan is to step it up before using it for another beer.

How do you plan on serving your beer from the keg once it's carbonated without a dedicated cold space?

When you clean your kegs are you breaking them down and cleaning your posts, poppets and dip tubes?

Id estimate that the coils in my jockey box are around 100 feet too (one coil within another for each faucet) and I've only run it with straight CO2. A jockey box is for temporary dispensing meaning there won't be a long contact time with the CO2 and the beer. If you're set on using blended...

Straight CO2 is fine for direct draw units (kegerators) and jockey boxes. Blended gases come into play with long draw draft units with longer draft lines.

There may be an easier solution but I would try one of two things. First would be to see if there's an online manual that specifies the size and thread pitch of the fitting on your braided hose that connects to the faucet. The next thing I would do would be to turn off the water below the sink...

Usually for class I keep it basic and reserve things such hefeweizens and witbiers for lighter fare like seafood and salad but I'll give it a shot. I love finding things that work that you wouldnt necessarily think would. For example we also had fudge brownies with a ganache frosting and...

I feel some people pair hoppy beers with spicy foods because that's what they hear they're supposed to do. I'd rather have a beer that doesn't overpower the flavor of the dish and tunes down the perceived heat from the food. I teach a certified Cicerone exam prep course at work and we recently...

I believe most domestic macro beers are carbed to about 2.7-2.8 vol.

I wouldn't rack on top of this cake. If you wanted to rack a 1.119 beer onto a cake I'd make it a 1.035-1.050 beer. Glad to hear things are working. I'd consider it a win to get it as far down as 1.036. Personally I wouldn't push too much further. The best imperial stout I've made finished at...

I make my recipes for 6 gallons. I leave a little in the kettle and a little in the carboy and end up kegging 5 gallons.

If you have 2 beers that are "stuck", what are the chances your thermometer used while mashing is off?

If I were in your shoes I'd rack it on top of a fresh cake of something like 099 that was just used in a 1.040-1.050 OG beer. If that didn't work than Id just keg and force carb and bottle from there. Not saying it's going to work but that's what I'd do.

Turn the jar upside down to soak the other half. I have a bunch of jars with oak cubes soaking in various spirits. Every once in a while I flip them upside down/right side up until I use them.

Beer line cleaner removes beer stone. Just rinse well.

I suppose you could. That's how I dry hop but when I add fruit I dump the fruit/puree into a new carboy and rack on top so that it mixes well. Now as I read this I wonder which way may introduce more oxygen into the beer for either method.

Cant help you but this reminds me a situation i was in years ago. I was rebrewing an imperial stout for MCAB and got a stuck mash that would not budge. I tried stirring up the mash, adding rice hulls, blowing air through the recirc line - nothing worked. I had now been mashing for over 90...

I've taken classes at the IBD at London and was not very impressed with the curriculum and it's presentation. I also found their negative attitude towards the German and American brewing cultures discrediting to their teachings.

Depends what the temps are during the day and how long you'll have low temps overnight. I usually have beer in my car/van for work and leave it there overnight. If it's 50-60 during the day and hits 29 at night then I'd think you're OK.

This just motivated me to back up my spreadsheets and Beersmith files onto Google Drive and and external hard drive.