Search results

Why do you want it? Well it looks bad astrix! But really why? Bottom line breweries use it to re use yeast to save time and cost and flavor. Why? If you keep beer on yeast in a conical with pressure(and sometimes heat) it is not healthy for yeast over the initial fermentation. It can stress the...

Absolutely something. Give us the list and say it again.

With some new strains popping up are they safe? Is there a potential of contamination? They are not marked on the package. How do you know. If so is the dead giveaway can be used at high temps and have no airlock action. Don't get me wrong they are a dream from what I have used so far. It would...

I have always used the more traditional yeast when making beer. Now with so many different types and blends I found myself asking which yeast should I really be watching out to make sure I separate my equipment with. I can't just shop by the yeast name. I know basic's like sours and bretts but...

What are your thoughts on an over sized fermenter? Most seem to advise low head space. Most say to do it to reduce oxygen. Does this really matter? If it matters is the type of yeast the reason? If it is from oxygen can you put a blanket of co2 in the fermenter 24 hrs later to avoid this or...

Even the big boys make mistakes so relax it happens. Picked up a keg for a store and brought it home to find a large crusty spill on the side. Lucky the fitting and the beer was clean.

Noticing the opposite of what I would think to be good yeast activity sometimes. After pitching yeast with in 3 days sometimes I saw nice to no co2 production. All at 68 deg with 40 sec. of oxygen before pitch. 3/4" pipe for co2 gas off. All dry yeast was hydrated. Thump means it is blowing...

Which is easier to pull apart and clean threaded or clip style sanke D kegs? I currently have the clip style and they are a ***** to pull apart. I even bought the tool to depress the spear, but all it seems to do is help relieve the pressure. Gets in the way more than helps. Even after the clip...

For those that have hard water and using a sanitizer like Star San are we depositing beer stone slightly each time? I sanitize my kegs with Start San at the end and drain all out, but you will always end up with a thin film left over. That chalky white fluid has got to be leaving deposits...

For those that own the Robobrew I wanted to see if this would work for making kettle sours? Does it have a safety function that shuts it off over a period of time like the Mash and Boil? Meaning can it be left on for several day if you want? Can you choose to heat at temps 90 deg and up? I want...

Does anyone know what these flow meter are made of? I've found several flow meters but when I look at the material they are made of they are not food safe. https://www.adafruit.com/product/828

I've been battling two things on my Belgian Wit one the lack of clove notes and the other head retention or flat beer. My main concern is flat beer. To help with more clove notes I did my protein rest at 113 deg. instead of 120 deg. I ended up with the same results on clove notes and even lower...

I have a gylcol cooled tower. What is the best way to use it without having the glycol chiller? Do you use glygol with it cooled at keg temps or do you even need to use glycol with temps above 32?

It's time for me to break away from bottling. What would you recommend for the best regulator and tap set up? I'm looking for a double tap system(no tower) that is easy to clean, maintain and perform well. I would also like to be able to pour stouts now and then. Thanks for your reply in advance.

After visiting a couple of breweries last week I'm sad at my conditioning time. I was always told to give it a month or two. The breweries state they brew then ship in 10 days (depending one the style of coarse) of brewing. I tested a beer someone had 1 week in the bottle. A little green but...

How do commercial brewers condition their beer? After a few batches I notice several changes in flavor with mine over time. I use to think it was pastuerized beer or filtering the yeast that help keep the flavor the same. When I taste a commercial beer with lees no matter the time the flavor...

Do you partake of your trub? I know the general consensus is no it has off flavors that we do not like in beers. I have also heard it has beneficial properties such as vitamins. What do you think? Taste one beer with the trub and one without.

Were is the best place to get a new 1/6 keg with d type connections? With 1/2 kegs having this I wanted to be able to go back and forth as needed.

I get high head retention only after a few months of bottling? It goes from low head to extreme head in a couple of weeks?

I just saw a commercial that said brewing bud beer was hard work? For years they must have been tormented. Should we send them some homebrew to relive them and ease their souls?