Recent content by mashdar

I wish I had a pressure canning rig big enough for 1/2 gallon jars for sterile starters. I do 3x quart jars with 750g water, 75g DME, but bigger jars would be great. Sterilizing the 2L flask would be nice, too. Some day I'll spring for something like this...

Oh, yes, I should have mentioned Bobby's (brewhardware.com) equipment. Eventually my plan is to upgrade to that. When I hear "AIO" I think of the metal baskets and soldered bottom heating elements. Bobby's gear is a step above those IMO. I'd call his an "electric BIAB" setup, in contrast to...

Electric AIOs, my very uninformed take: Cheapest: Vevor Largest malt capacity: Brewzilla Premium-est? Braumeister, runner up Grain Father. 120/240V in one kettle: Anvil People I Like: Clawhammer edit: I use a brewzilla gen 4 and enjoy it, but have no experience with other AIOs.

You'll be missed! Good luck selling all that gear lol

If the water heater would be electric, even a 10kW on demand will only supply ~0.65gpm at 160F*. Might as well heat it in a vessel, IMO. A little dedicated AIO and 30A circuit would cost less than the EWH. *also most potable water heaters are limited to 140F AFAIK

That seems like a lot to be from the lines, but with a floating dip tube and filter, it's hard to imagine it's from the keg body. How did the beer get in the keg? Could the filter be full of stuff from transfer?

At the very least, if corked, a high risk of popping corks. OP, if corked, store where it can't ruin a rug/floor. If capped, if you start noticing them get carbonated, post back for input. (Did you prime, or is this a still cider?)

Can oxalate precipitate out like that? I've always heard people talk about deposition, but maybe it can break up if on flexible hoses?

I came to say floor drain, too. With a trap primer, if you can swing it! Electronic trap primers are better for home use.

What kind of beer? Tartaric acid in wine precipitates like this, but unless you're adding an acid blend, that wouldn't make sense.

I mean that they're more O2 sensitive, so they wont be a great starter equipment beer. I've never brewed one, but people seem to indicate that even with a good process they age poorly.

I wonder if preference for IPA us inversely correlated with posting on a homebrew forum. If you're a good brewer, you can make better than most cans, but hazies are easier to buy and harder to make than some other styles.

I have heard that people prefer stronger/spicier/pungent foods as they age, possibly due to reduced taste/smell perception. Perhaps it's like that? I personally don't care for them, but I may just be a couple decades behind in the carcinization process. edit...

The promises have been pretty clear, and universally unmet, for about a decade. I don't think anyone has a problem with optimism, but when I hand you money, it's called a contract. And when my dopey neighbor runs into something (nearly me, one time) while on "full self driving", it's called a tort.

if bottle pressure matches keg pressure*, you will get no bubbles, but also no flow. Typically you can a get at least a couple PSI with no foaming, but it may be a little slow. *Assuming keg pressure is at equilibrium with beer vapor pressure, i.e. the pressure the beer "wants ro be at". You...