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Hmm, I wonder how the balloon solution works without turning inside out. I would guess the volume would be mostly similar between a Mylar ballon and a keg, and I couldn’t imagine more than 5psi in one. My assumptions may be wrong

Thats what i am currently doing. works well enough, however there is a lot of yeast carry over doing it this way. when i clean out a spent keg, there is a cup's worth in the bottom. I eventually plan to start clarifying my beers and figured cold crashing before transfer would be a good first...

Awesome thanks, I knew there had to be some kind of formula out there, I just had no idea find it. I span my wheels on google for a solid fifteen minutes and decided it was to specific a question for search bar. I’ll see where this leads me. I’d prefer to come to a theoretical answer, as I...

TLDR: Is the volume of co2 in a corney keg (5.5gallons) at 1-2psi enough to offset the loss of pressure in the fermentor (6.5 gallons) when crashing 5-5.75 gallons of wort from 65-33 degrees? At risk of overcomplicating things, i am trying to find a method other than the balloon full of co2 to...

Kegged the pilsner, jarred the yeast, confirmed the pilsner came out as intended, pitched the jar of yeast a few hours later into a maibock. the maibock is now humming away only 8 hours after pitching. for sure going to be my go to method for lagers from here on out.

I kind of thought as much. The freezer was free and I was hoping to use it as a fermentation chamber. Only to realize the coils couldn’t be easily moved. Thought maybe I could turn lemons into lemonade and use the coils for a glycol chiller instead. Seems like I’ll pass on it

Same idea of trying to consolidate them and submerge in a glycol reservoir.

I have a Wabi baby bottle UV sterilizer that im thinking could be useful for yeast handling equipment (mason jars/lids, stirbars, etc). any one have experience using something like this or know if this would be adequate as opposed to boiling. I would throw a cleaned item in, let it sit for 30...

What’s even more astounding is that after 15 minutes my sample started bubbling like crazy and after an hour has dropped down to 1.025. I have taken this as a que and upped my fermentation temp in hopes of getting this fermentation going

Praise Yahweh it started fermenting ans I’m at 1.035. It appears there is a leak somewhere in my fermenter, however I do still think there are some yeast issues given that it’s only dropped 15 points 5 days in

When you step up that many times do you cold crash and decant each time before adding the next volume of starter wort? and if so, how long does it typically take you to get to 2500ml?

all calculations are rough using an online calculator. im basically working it out using the volume. if after inputting starer og, volume, starting cell count the calculator says my 1.6 liter contains X cells, i take X/16 to get cells per 100ml of slurry. on the previous started i set aside...

I like this approach. I am planning on brewing again this weekend, and instead of using the overbuilt starter that I have leftover, im considering pitching my wort onto the yeast of a pilsner i am going to keg the day before.

So that would be the temperature the starter was stored at vs the temperature of the wort it was pitched into? i had the starter stored in a 40 degree chamber and pulled it out to ambient temp about 30 mins before pitching it into 50 degree wort. perhaps i didnt give it enough time to warm up? I...

Starter was 1.8 liters and roughly 400b cells. Wort og was 1051, 90%pilsner 8% vienna 2% melanoidin/carapils. just checked it again this morning (54 hours) and still no action on the airlock, although i wasn't able to check the gravity. pitched at 50 degrees f and fermenting at 50 degrees f...

I have been overbuilding starters to propagate for the next batch, and have been successful with two batches starting from a single pack of L13. In both cases fermentation began within 12 hours. However this third batch has gone 48 hours with zero airlock activity. At first I assumed I had a...

I just got around to adding a gas post to my fementer lid (7gal plastic bucket) to start implementing closed transfer/purge kegs with fermentation Co2, and it occurred to me i could use this setup for cold crashing as well. The plan is to : have the fermentor blow off into and purge a keg...

I’m wondering now if what I am tasting is acetaldehyde? The tartness definietly has a green apple characteristic, just without the sharp or sour character. Could a warm fast starter create such a situation?

It doesn’t smell sour, it tastes incredibly dry and slightly tart but not rancid or sour. I ran this starter on a stir plate at 75 +/- degrees for 48 hours, so I’m wondering if the warm temp could be contributing to the flavor I’m picking up

Dark spots and dark layer on the bottom