Recent content by jerkbag

Great info -- thanks all!

Hi All, Does anyone have any tips for 'saving' hoppy beers that won't get drunk for a while after brewing? I like the convince of being able to brew double batches, but it will be awhile before the second batch will get kegged / drunk. Anyone tried leaving in the primary for 4-5 weeks and only...

Hey Folks, I've got some old (like 2-3 years in some cases) mason jars with small yeast cakes in my fridge (I harvest off the starter when I'm making one -- usually pour 500ml into a sanitized jar and put it in the fridge for the next starter). Assuming there is no visible weirdness in the jar...

Hi All, Has anyone tried filling a bottle or two from a nitro setup? I have a RIS on Nitro and was wondering if it would be worth trying to bring a bottle to a friend's to sample. It would be in the bottle for a few hours max before drinking. I have a (homemade) bottling gun and a growler...

Thanks -- that link is a great resource. I think I'll go for a more normal ~200 ppm IPA-type sulfate for this first crack at it and take it from there.

Yeah adding to chilled wort might be a good idea. In any case, I think I am just going to add enough Gypsum to get the mash PH without acid (which is still a ton) and then call it a day. One question: when you treat your mash + sparge water, does your pre-boil wort end up with concentrated...

Thanks! Yup I am adding Calcium Chloride as well. I use Bru'nWater. Unless I am missing something, the Gypsum additions are so monstrous (people are talking here of ~20g for 6 Gallons) that adding the full amount will actually make the mash PH too low according to Bru'nWater. So I think I will...

Thanks for the info! Yeah my main concern was if it's okay that there is 0 mg and 0 Sodium, but it looks to me that those minerals don't play a role in mashing. I suppose some campden won't hurt in case there is chlorine. I normally add minerals + acid to mash water, and minerals only to...

Quick question: I'm going to be brewing this and using Distilled water for the first time. It's not my preference, but there is construction on the street and the city has me on temporary water through a hose in the street that tastes rubbery. I regularly adjust my water, usually with just...

Great to know -- thanks!

Hi All, I brewed a dortmunder export a while ago, using WLP830 yeast. As luck would have it, the compressor on my fermention freezer I hadn't used in a while had become (according to a repair guy) "weak" and so the best it could get the temp down to was about 15C-16C. So it fermented out at...

Hi All, I was thinking of getting natural gas run to my backyard where I brew, and had a question: do all of you brewing with natural gas have more or less permanent setups? Depending on the weather I sometimes brew on the deck, other times in the yard. With gas would have to decide and...

sorry I should have been clear the beer is already crashed and kegged -- I'm about 2 weeks into lagering at 2C. Just wasn't sure if it would cock things up to be moving it from cold to warm back to cold during ageing / lagering.

Hi All, My lagering fridge can only fit 1 fermenter or keg, and it doubles as a cold-crash fridge, fermentation chamber etc. . . I'm currently lagering a Helles in there, and am wondering what the implications are to move the helles out of the fridge for a few days (prob about 65-70f in the...

I just bought a used Sinbo 280 vacuum sealer and am looking for some help: I can get a decent seal during the vacuum stage, but when I press the bar down to seal / restract the snorkel I always lose some it during the dealing process, so I end up with air in the bag. Also -- I can hear a...