Recent content by B2Barleywine

I DM'd you.

Hi All, I'm downsizing my brewery and have (4) glass Carboys up for sale. All in nice condition. No chips or cracks. Details as follows: (3) 5 gallon glass carboys, 1 with carboy hood (1) 6.5 gallon glass carboy with carboy hood All 4 have a stick on thermometer. $10 each or $30 for all four...

Thanks for all the great tips. How long a shank are you guys using?

Hi all, I've been doing the chest freezer picnic tap thing for years, and I'm now looking to upgrade to a keezer with proper tap handles. My only concern is that it'll be in a garage that routinely hits 110f+ in the summer. Will this kind of heat cause foamy pours and excessive condensation...

I transfer without O2 all the time and never have oxidation problems. Just try not to splash and place hose at the bottom of keg...

+1 I did the same thing. Same great beer without all the Ph meter hassle on brew day.

I'm in L.A., but brew with 100% with RO since I always feared water quality would change depending on where LADWP is drawing from. FWIW, I do occasionally check my tap water with a TDS meter out of curiosity, and it always seems to hover in the 530 range...

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I'm new to freezing yeast myself, but I've heard it can take a couple of days to start. In my own experience, my frozen yeast get going within 12 - 24 hours. After removing yeast from the freezer, I first place in the fridge for a few days to thaw before making starter. From there, I pitch my...

Presuming you had an OG of 1.062 like the recipe calls for, WB-06 should have gotten you to down around the neighborhood of 1.008 FG considering the 86% attenuation listed for that yeast. (FWIW, it seems beersmith mistakenly listed the attenuation for that yeast at 68% not 86%) If you indeed...

Can you give us an example of a recipe along with the starting gravity and final gravity you attained? Do you use dry or liquid yeast? If liquid, do you make a starter? Before I had access to O2 I used to shake the hell out of my fermenter to oxygenate. It's hard to say if mixing with your...

Raising the temp to 22c AFTER fermentation is complete and then lowering to 15c shouldn't be the cause of any problems at all. In fact, dropping the temp can help drop out the yeast. In my experience, the beer can taste differently as the yeast drop out and as you lower the temp. What matters...

Do you take gravity measurements to confirm that fermentation is complete? It sounds as though their are still fermentables going into the bottle. My advice would be to pitch an adequate yeast starter and confirm that fermentation is complete by taking multiple gravity readings over the course...

I'm with duboman, I'd be a bit concerned about a French drain for all the reasons he cited. Also, does your 530 gallon calculation account for the water displaced by the gravel itself? Have u considered just plumbing your brew sink with a hose that can be run into a house sink on brew days...

Thanks to the op for this recipe. This is the best beer I've made, and it's a major hop bomb... Will definitely brew again.