Search results

whatever you do, do it quickly. a busted tank is no joke, it can shoot through the wall. or your legs. some sort of strap would work until you work out a more aesthetic solution.

determining the effect of temperature on yeast metabolism, as measured by CO2 output in a closed system. :mug:

oh yeah, I'm in! need a second controller for my keezer :-)

this question always comes down to how good your growler filling technique is (clean and chill growler, lower PSI on keg and purge, fill from bottom up, cap on foam) and how much oxidation you're willing to accept. honestly, I notice a hit in quality after even one day. however, I still usually...

snag some ferm wrap or a brew belt and wrap a blanket or two around your fermenter. you should be able to keep the fridge at serving temp and the wort at fermentation temps that way. an STC-1000-like controller will help keep you from overshooting temps.

baby don't hurt me.

nope, just make sure you pull it early to warm back up or it's going to suck all the heat out of your mash. I personally would probably just leave it out on the counter...

sucrose contributes 46 gravity points/lb. divide by volume in fermenter (gallons) and add that result to your OG for the adjusted OG. assuming 1lb sugar in a 5 gal batch, you're looking at a roughly 0.009 increase, or 1.079.

sounds like a waste of time to me. the commercial guys knock down right into their fermenter, cold break included. gives the yeast something to munch on, and keeps wort out of your HLT (doubling your cleanup time). if you're bent on doing this, I guess it would work. you may want to install a...

I've gone through Yeast and Water. both read like a textbook and are geared more toward commercial brewing, but I really enjoyed and got a lot out of Yeast (it helps that I have some background in microbiology). it's a must-read IMO if you plan on yeast ranching (starters, harvesting batch to...

sounds delicious, sign me up!

ok I obviously misunderstood that you were propagating from cans, sorry. been spending too much time on the wild/sour forum where people pitch dregs directly from bottles. you have the time and the know how, stepping up from 2 should be fine. obviously starting with fewer cells means additional...

are you brewing today? if so, you're going to want as much of that yeast as you can get, and adding some 24-48 hours in won't really get you anywhere (growth phase should be just about done at that point). even 4 cans of dregs seems like an underpitch to me. if you have some time, why not drink...

doesn't your sanke coupler have a pressure release on it? just yank on the ring until the hissing stops and then pull the spear. I suggest making a little tea by steeping some orange zest in warm sugar water, then filtering out the zest and dumping the solution into the keg. should help...

I work at a brewpub, so drinking on the job is pretty much required. gotta know your product :) I think most work environments should be beer friendly (not saying they are), unless there are specific hazards to even minor impairment (plant workers, medical professionals, etc.). however, it's a...

Primary fermentation produces a lot of CO2, which will scrub aromatics from your beer. This is why people dry hop - to add back some of those lost aromatics and boost the "nose" of a beer. From what I've read, fruit tends to be especially susceptible to this, so you'll get way more bang for your...

meh, unless you're filling a cold growler with a counter pressure filler there's going to be some oxidation and loss of carbonation. some people say weeks, but in my experience the beer takes a hit in quality even overnight. I guess it depends on how picky you are

would love this for a IIPA! count me in :)

Sweet, count me in!

No bleach! Try Oxy - toss it in with your next batch of bottles that you're delabeling