Recent content by khillian

Hey HBT, I have been dealing with bitter harsh astringent flavors in my beers of late. Deep cleaned and trying to track the source of the issue. Took apart my kettle ball valve, iodophor cleaned most of my equipment (normally use starsan). Replaced all hoses, airlocks, and o-rings on kegs...

Got it, really appreciate the level of intellect and discussion here. Thanks AJ and Martin.

So should I be adding baking soda?

Thanks for this reply, helps put everything into perspective!

I thought adding so much PH lowering power to the point where you have to add back alkalinity to the mash was a bad idea in general? Why not just add those extra minerals to the boil to make it a British profile?

This was from ward labs testing just done a week ago. Their results also closely match the averages listed on the SF public page from 2016 sfwater.org/index.aspx?page=634 which has Alkalinity at 39 and ph at 9.4.

Hey HBT, I have soft water here in San Francisco. Calcium 5 ppm Magnesium 1 ppm Sodium 7 ppm Chloride 4 ppm Sulfate 1 ppm Alkalinity 22 ppm as CaC03 Ph 9.2 I plan to brew a BIAB Porter (6 gallon batch) this weekend, 5 into fermenter. 5# Fawcett Maris Otter 2.7L 2# Flaked Oats 1# Wyermann...

Simplified my gear no hoarding (one kettle, three 5 gallon kegs, one 3 gallon keg) BIAB in a 10 gallon pot, using some DME/Sugar to do higher gravity. Setup the night before, pre boil my water so the next morning at 5:30AM it's still at ~140F in my kettle for BIAB. Still stick to two batches...

If you make it into SF, Cellarmaker Brewing kills most hoppy styles and their big stouts rock.

I have had small leaks with the floss run through the gasket as well.

Can anyone here weld a 304 SS wire loop or a tab with a hole to the underside of corny keg lids? https://www.morebeer.com/products/cornelius-keg-lid-welded-tab.html I have tried these lids but they don't fit particularly well with my AEB Italian kegs. I have two lids that I would pay to...

I brewed a beer with Sept 15 2016 White labs 090. The packet was thin and not clumpy like yours, and my dry malt extract starter had very little krausen but I use fermcap. The beer I pitched it into is now 48 hours in and fermenting well enough. Think you have nothing to worry about.

I do day 8-10 transfer all the time, my room temp (70F) keg dry hop lasts 3 days. I never run into any issues long as the final gravity is close and the sample doesn't have off flavors.

Do you find any corrosion on the clamps? Where are you getting food grade stainless worm clamps? The more beer ones have reviews of corrosion from being used inside kegerstors for beer lines, I worry about inside of the keg.

I have done the dental floss through the lid seal (had a few kegs leak this way, other times work perfectly), cut one of my dip tubes to dry hop loose in the keg (takes a while for all the particles to settle but no clogs just particle pints for a while), lastly I picked up the welded tab lid...