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I'm letting this drop, I was the one attack for telling the op to use secondary since is recipe called for it. I have no since of superiority. But you all seem to because you have read Palmer... take care and happy brewing in the new year...

I never said you NEED to, or anything about it dying after FG... you all seem to think I mean all the yeast dies... it's all black, white and Palmer with you guys...

I just think its funny to think you don't have any dead yeast after fermentation. volume of beer does not change the science! Just so you all know the company I work for took home about 12 medals form GABF this year. I work with the former Director of Brewing Operations who is classily trained...

I also want to clarify that I do not think I am the end all be all of brewing knowledge , but I do think that better bright ales and lagers are produced with proper yeast management. By this I mean the following. either move you beer to a secondary or practice yeast dumps (if your lucky enough...

to settle the does yeast die question: take a vial of white lab yeast, let it sit for a year in a fridge and then try and use it. among other things yeast will die without food and with over exposure to CO2... you guys can read Palmer all you want, he is respected and has a great deal of...

yes let revvy speak for you... yeast always dies in any batch size, and decomposition occurs.

first I did not say it was required, I only said it was an advantage. It is an advantage. I have done plenty of reading an have a good amount of homebrew and commercial experience. Please continue to believe that good beer I'd produced by taking short cuts...

yeah, just leave it in the dead yeast... that's always a good idea... one of the good reasons to use a secondary is that it allows fermentation to continue without having to sit on dead yeast...

I think in this case the value is fermenting out the candi sugar... I still wouldn't call it a second primary... it's a secondary fermentation. Oxygen is only used by in the creation of cell walls during propagation. So if a the proper amount of yeast is pitched and propagation occurs at a...

You are correct in assuming that the wort should still contain enough oxygen to continue fermentation in secondary. Providing the yeast with new simple sugars should be enough to activate the yeast. be sure you purge or secondary and all your transfer tubes! good luck!

that is a slim line 1/4 barrel... fairly new in the industry, or at least fairly new to be adopted as a replacement for old squatty quarters.

a deposit is encouragement to return the keg, not a purchase of the keg. If you don't return it the you are nothing better the a thief that breaks in somewhere and takes what isn't theirs. Breweries take return of kegs very seriously. We go out of our way to make sure that even Budweiser get...

Hi I just removed one just like it, it takes a medium flat head(maybe 3/8" wide) and a hammer. I removed the ball valve by prying out the rubber seal. then used a flash light to find the catch. Then used the screw driver and hammer pop it. I referred to this link...

thanks to everyone who bought kegs. I'm glad to know we were able to get them into the hands of some home-brewers.

it used to be fairly common for commercial breweries to use cornelious keg that have been converted to use a sanke tap... the top hase been replaced with a welded insert containing a sanke connection. and the tubes have been removed and holes sealed... it is no longer a corney...

All of the kegs that have been requested and paid for shipped out today. If you purchased kegs and did not receive a tracking number from UPS then please contact me to figure out the situation.

I had to make some changes to the terms of the sale due to the extreme cost of shipping. I added a few other kegs we have available. I may still have some 1/2 barrel kegs available, I will update later tonight once I know.

almost sold out...

the SS kegs are going fast. the ones with rubber make great fermenters, and can be made into kettles with a little more work!

bump.