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Depending on how you chill, (Single pass or Multi Pass) ultimately determines on how you should setup up your chiller. If you do single pass chilling you need the "Throttle Valve" to slow down the wort out of the pump so it will chill to pitching temp in one pass. When I clean my chiller...

Get your temp down to 66 - 68! If you keep it up around 78 ish it will not taste good!

Thanks for the responses. I will probably do a diluted mix. I know pilsners can be a tough process but I have a stir plate, o2 infusion setup, ferm chamber, ect... So that should really allow me to achieve good results provided I can get the water profile right. When I said it was a simple beer...

So I just received my first ward labs report. I am planning on brewing my first true pilsner now that I have my water report. I live in Aspen CO and have very pale ale/IPA friendly water. I am wondering what water changes it will take to create a CLASSIC light pilsner. I have a medium hard...

Also, what is your elevation?? I live at 8k ft so my hard rolling boil is about 200 deg F

I'm on a lp setup but my hard rolling boil is much more vigorous than that. You might want to look into a heat stick or some other heat source to get it over that hump to a hard boil. I feel like it will be hard to achieve proper hot break and what not with that mediocre boil.

Avery ipa on draft at work! :drunk:

consecration by russian river. could be the best american sour ive ever had! :ban:

oxidation does diminish hop presence so its a good idea to keep it to a minimum when dry hopping. I have done a 10g batch split into 2 5g kegs with different dry hopping techniques. one was a heavy single dry hop and the other was same weight and variety but split into 2 additions. The double...

^^ you should have let him run the table saw before you fired him. Could have been entertaining.

So I just went out to my storage shed to grab a cornie to keg a beer that's ready and this is what I found. This keg was full of starsan and look what happened. I live in the Colorado high country and it's been real cold lately. Anyone who lives where it's cold be forewarned!!!

@ brewkid Did u add sulfites to keep it from souring?? I had a 10% abv barley wine go sour that I thought would be self sanitizing. Since them ive added them to every beer in my new whiskey barrel to protect the beer and the barrel from the nasties

It depends on the barrels previous usage. Generally new oak isn't used on beer because of the cost and because it's too intense. Barley wines and stouts lend well to whiskey barrels dark sours, clean reds and browns to red wine barrels saisons and light Belgians to white wine barrels ect.. Big...

Are you asking about FERMENTING in a barrel or brewing (producing wort) in a barrel? People used to almost strictly ferment in barrels back in the day. This practice is still used widely in winemaking and a bit in brewing. Firestone walker being the most widely known as stated above.

Copper conducts heat much much better than SS does thus it is much better for use as a heat exchanger. It doesn't impart any flavor to the beer. It is the same copper that's used in household plumbing

How did you brew the coffee? Cold brewed is preferred. Hot brew extracts oils from the beans that can affect head retention. Also, are you sure there isn't a pinhole leak somewhere in your system? You can always shake and taste till you get it right.

So I just got my bg-14 burner and am working on mounting it up. I have a 15psi regulator which I know is not optimal but it should put off enough heat for my needs. My question is about orifice size. I live at 8000 feet in CO. Will I need to change my orifice size from the standard one that...

Thank You for all the posts. The answer was surprisingly simple and my own fault. When I was attaching insulation to the inside of the collar after I wired the controller but before I tested it (because I had laid the freezer on its side to get it to its final resting place and wanted to wait...

Does anyone know of a company or someone on this site that sells a stand for a banjo burner (BG-14) by itself? I have the burner and the regulator but my brew sculpture idea has been put on hold for a while and I just want a regular burner stand. Thanks, JP

The o2 in the bucket from the initial seal after pitching your yeast isn't a problem. It will be blown out by the co2 produced during fermentation. O2 is a good thing to add to your beer ON BREWDAY. It helps yeast strengthen cell walls and reproduce healthy cells. As long as you keep your bucket...