Recent content by Kerrden

7.5 # Belgian Pilsner, 1.1# Marris Otter, .25# cara pils, with 1-1/2 OZ Perle and 1-1/2 oz Saez

I made a Summer Ale. Mostly Belgian Pilsner grain with Perle and Saez hops. It’s already kegged. It doesn’t have any off flavors, but lacks something. It has a citrus flavor. Is it worth trying to dry hop something in the keg? I’ve never done this before. Suggestions? Thanks.

what is the difference between the yeast cake and the trub? are they separatable? Or they one in the same?

Thanks for everybody’s input. I think I’ll give it a try.

I have an amber ale I am fixin to keg. And the same day going to make a Wee Heavy. People talk about reusing yeast but I have never done this. After I transfer my amber to the keg, do I need to pour the yeast into a sanitized container and then pour back in the fermenter for the Wee heavy...

Don’t open the beer line to air until you’re ready to clean it. As long as the draft spout is closed the beer won’t dry out in the line.

I’ve brewed a Summer Blonde. brewed on 1-28. Was to be FG 1.011, but today, day 6 it’s at 1.007 and seems to be stable. Will continue to take readings for the next few days. My question is. I am Leaving town for 2 weeks Sunday. Am I better off leaving it in the fermenter for an additional...

I‘ve been using oxygen for quite awhile, but always did it fairly high because I did not know better. Then I read an article about doing it very low, where the bubbles at the surface are small, but may take 5-6 minutes. On my first batch my FG was to be 1.013 and finished at 1.006. So...

I think it depends on how you start. I didn’t have anyone to teach me so I learned on my own. There’s a lot to comprehend between sanitation, water temperature, hop additions, not burning the extract, cooling the wort, oxiginating wort, pitching yeast, sanitation again, transferring to...

It may seem like it’s not picking up the heat, but there is more cold tap water for the heat to be dispersed in so it wouldn’t feel as warm.

I guess if you double the length then you would have more surface area with the 1/4” tubing, but the longer the tubing the more pressure loss, so your water velocity will slow down so in effect you will have less water moving through your hoses. I also think the cooler water in the center is...

3/8” OD tubing has 50% more surface area than 1/4” OD tubing.

Thanks for your post.

I have a brew pot I want to drill a hole in to insert a valve. It’s a fairly thick SS Megapot, probably 1/8” thick. Anybody have experience with doing this? Last thing I want to do is screw up my pot. I’ve seen using step bits or tungsten carbide hole saw bits.