Recent content by gonefishin2

Willing to take just about any offer.

Hey All, Im getting out of the game and would like to sell all of my gear at once. There is too much to list… SS Brewtech 10g Infussion Mash Tun 10 g BME Kettle 10 gallon 120 v digiboil 2 Riptides SS heat exchanger Kegs 3 way CO2 regulator #10 co2 tank Fermentation chamber with inkbird...

Hey HBT, I would like to brew a 100% Brett beer in the near future, and I have been thinking about both ingredients and process.... With regards to ingredients and process, what has worked well for you combined with 100% Brett fermentations? What hasn’t worked? I’m currently thinking vienna...

I really appreciate looking at the picture in the 1st post, and then these incredible devices. Right on HBT. Cheers!

Yep. Ive heard stories of grain to glass in 3-4 days consistently w/o dry hopping.

I did a 5% WCIPA with Lutra. I pitched at 91* and let her rip at 88*. It was done in 24 hrs. Then i dropped it to 70* for a 5 day dry hop. Awesome beer. The yeast was still super clean—that was what I wanted for this particular brew, but generally I prefer a little more taste out of my yeast in...

In DFW (Fort Worth) All items are less than a year old. SS Brewtech 10 Gallon TC Kettle $170 7.6 Gallon Kegmenter $150 50’ Stainless Steel Immersion Chiller $50 I would prefer a local exchange. Thanks for looking!

Ferment in a keg, and somehow get the gas disconnect that your using with your blowoff tube to connect to the liquid post without realizing it. Half of my first mead attempt on the floor... Don’t do that. silver lining: my room smelled divine

This is all very helpful information. Thank you. Another question I have--In Jack Keller's persimmon wine recipe, he suggests stirring daily during primary fermentation. Is this to keep the yeast in suspension, degas the CO2, or add O2? Should I be concerned about oxidation at this stage...

Thank you for the reply. I have a CO2 system already set up for kegging. I can use it to preform closed transfers and counter pressure bottling in Oxygen purged bottles. Is this type of process acceptable for wine, or is nitrogen the way to go?

Hey Winemaking Forum, I am attempting my first country wine--I am using Jack Keller's persimmon wine recipe. In it, he instructs to rack the wine off the lees on a monthly basis. I assume this is to prevent off flavors from autolysis? My question is this: Is racking on a monthly basis...

I’m in a similar familial situation, but I still haven’t done an overnight mash. My current SOP is heating strike water in the mash tun, use an Inkbird sousvide (it has an app that lets you set the temp and time—right now i set it to turn on about 2am and its perfectly at strike temp at 5ish—on...

You were correct beersk. I even fermented at 80* and it finished in a couple days. Grain to glass in 7 days. No obvious esters, a little bit of that lager bite. Not perfect compared to the real thing, but 95% there... good enough for me!

I have been fermenting in kegs and serving from the same keg for about 10 batches now. I like it because I think it simplifies the process and leads to less clean up. I use a 5 gallon keg, a floating dip tube (clear beer draught system w a filter), and a blowoff tube connected to the gas side...

I brewed a west coast style IPL type of thing. Next up is a Marzen w Lutra—im really excited for this one.