Recent content by Cool_Hand_Luke

Your mention that active fermentation had ended was what made me think that this was a possibility. Once the gas flow has stopped, it cools. Same goes for when you purge it. You would pick up some heat from the fermenter. If the starsan is open to the air, it is going to get some evaporative...

It could be this: The beer temperature and therefore the CO2 temp leaving the fermenter is likely slightly warmer than the ambient air temperature. So when the gas inside the blowoff tubing cools, it becomes more dense creating a slight vacuum inside the tubing.

PM sent

I was somewhat happy with all three [of my experiments so far], but my favorite was the rye brown ale. Recipe is in this thread. An oat stout I think would also be quite good. Did you want some yeast to try it out?

That’s so cool you got to brew with them! I’m in the twin cities area also. Would be happy to buy you a pint or two of your beer for some Pilsner malt!

No, it was a condition he was born with. He didn’t drink really at all. But liver disease is nothing to mess around with. Our livers do so much for the rest of our body. I’m glad you are looking for options for non-alcoholic beverages!

Has anyone who received yeast tried another batch recently? I haven’t done one in a while myself. My brother who had non-alcoholic fatty liver disease that I had been trying to find a good way to brew something non-alcoholic for, ended up getting cancer in 2022 and fought hard for 15 months. He...

I also agree with @CascadesBrewer and @DuncB. Better to do a low gravity mead and then pasteurize and backsweeten if targeting a semi-sweet mead. While I have not tried a simple sugar fermentation with this yeast, according to its properties it would fully ferment a honey/water must.

I heard they had moved again. I have some family that lives out that way so may drop by as well.

Yeah that is steep, I think NB was $26 or something for a 20lb swap. Convenience definitely has immense value. I do know that area. I’m on the east side of the metro, but get over that way pretty often. Thanks for the tip.

For those in the Twin Cities area, where do you source your CO2 from now? I always just got it from NB in St. Paul because it was close and I wanted the shop to stay open, so much for that, oh well. I know Beermeister out in Plymouth or Hamel (they keep moving) has some supplies and they’ll...

I’m interested! Thanks!

Maui brewing is quite good. At least I remember it as being good 7 years ago.

I normally do a whirlpool to congregate all of the trub to the center of the kettle before draining into the fermenter. Inevitably some break material and hop matter does get in towards the end but it doesn’t worry me much.

I would not do a secondary. It’s only going to increase your oxygen uptake in your process. You also may not need to let it sit the full 4 weeks before packaging. Once it has dropped clear, you can go ahead and bottle. You just may want to let it age in the bottle a bit longer if you package...