Recent content by jdubdvdt

I weighed my 1/4 slim. No ball lock adapter or any accessories. 18.7lbs. so twice the weight as a corny. Still very manageable while empty compared to other options. Just sucks to lift when full 😭

I will say that the converted kegs are not much heavier than a standard corny keg and I just use a DIY keg washer to clean my converted kegs. A 4" ferrule will give me more options such as using glycol chilling coils, thermowell, hop bong, etc. as well as let me see inside the keg a bit more...

1/4 bbl is 7.75 gallons and works just fine for 5 gallon batches! The 1/4 bbl is less common than 1/6 and 1/2 bbls. But you have the right idea if you can get your hands on one for cheap. I will likely be building a 1/2 bbl for my double batches that I don't want to split. It is just too easy...

It seems like you'd want a different solution, but I ferment in 1/4 bbl slim sankes that I bought off a brewery for $40 each. I removed the spears and bought ball lock adapters and floating dip tubes. I have about $120 invested overall into each. They can pressure ferment, pressure transfer...

I have not tried the Omega version on my own, but I have some that my buddy brewed with our recipe. Only difference will be his water profile and process. I am planning a split batch of the Omega OYL 113 vs Baja here as soon as I can knock out my last few competition beers. I believe 113 will...

I am going to provide one more update here before I do the unthinkable. The Baja makes a great beer and so does the 940. The big difference is two things that I have noticed... Baja mutes some of the character of the grain and the hops. 940 still wildly accentuates the hop flavors and gives...

I was thinking of using the Baja in a rice lager, but wondering if 940 would be the right choice since its got that beautiful crisp finish. I can't wait to see yours and let me know how the co-pitch worked. I am wondering how the flavor turned out. The beer that inspired me to make a mexican...

Ok, been about 3 weeks or so in the keg. Crystal clear for both of them and have been for awhile. (Condensation only on the glass). I prefer the wlp940. It's more crisp and has a je ne sais quoi that makes it feel more like an authentic Mexican lager. I do see the purpose of Baja. I will use...

I have not yet made mine yet. Still in the planning phase, but likely will make my "Drenched in Krush" in late october early november once the competition circuit dies down. I have Koln banked that I can use - is that still your preferred yeast for this? I have had great success using...

I forgot I did make my Festbier and my Marzen last year with the 860 - it accentuated the Munich malt. I think that may be the fruity flavors, but I do remember an apple/fruit flavor which could still possibly be ethyl hexanoate.

I fermented at 50F the first time until the diacetyl rest. I may have raised the temperature prematurely. I also transferred to a keg and then keg conditioned it with the residual 860 at room temp. That may have played a role in it.

We really exacerbated the esters of 860 the second time by warm fermenting it.

For this recipe we noted... It is malt dominant, but the detailed malt characteristic seems a little muted by the fruitier esters. I might be really sensitive to ethyl hexanoate early on. The beer didn't last very long - I lagered it for 6-8 weeks I believe and it was gone in 2 days. It was...

I believe 838 or 833 would do really well in this recipe. We did enjoy it with 860, but I am putting that yeast as probably my least favorite German Lager yeast until further notice.

Do you see the younger generation in China drinking less alcohol than previous generations?