Recent content by nanobrau

I have 7 bines of varying varieties. The cones from 6 of them are normal (without seeds), which tells me there is no male plant nearby. However, my Saaz-72 has some seeds in nearly all of the cones. The plant had minor stress this season, but otherwise appears healthy. Are hops known to throw...

I listened to The Session podcast today, the Russian River Brewing episode dated November 10, 2022. Vinnie talks about BSI Augustiner Lager yeast being used in STS Pils. He also mentioned they don't filter this beer, so the yeast is available in the bottle. I plan on banking some when I get...

I’m in San Mateo. Microclimate here is usually warm, but doesn’t get as hot as say Mountain View. Rarely gets fog. My Columbus is almost there. A few more days maybe. It’s harder to tell with those tight cones.

The Chinook dried out super fast, so I harvested them all and used some in a pale ale. And I tried the NEIPA brewed with 100% garlicy Centennial. The garlic doesn’t come through in aroma or flavor at all which was a pleasant surprise.

This will be tough but I’ll try. Maybe when the first hop on the bine is just dry enough, take them all down?

I have a few bines growing, and Centennial was way earlier than the rest this year. I harvested them when they became light yellow-green and were obviously papery in texture. I did notice that they had a subtle garlicy smell though. I brewed with them anyway and the beer smells like oranges. I...

I’ve removed all glass from my brewing process. I ferment in a 2.5gal Torpedo Slim keg.

Wow, thanks for posting this! I shopped around trying to get quotes to make a custom welded tank like this and couldn't get anyone to bite at that size. I was prepared to drop serious money on it since I'm dedicated to the 1-2 gallon brewing scale. I'm pretty stoked. brb while I measure my...

The manifold allows non-pressurized O2 exchange, so no worry there. The O2 ingress can be restricted as much as needed.

Doesn't boiling water negatively impact the keg lid o-ring? Also I imagine you're handling the keg with thick gloves, otherwise this thing is too hot to touch. And thanks for the info on the water reuse. I didn't know this was a thing. Sorta gross. Regarding O2, I have a gas manifold built...

Interesting idea! I hadn’t considered that. Cleaning more equipment in one go sounds nice.

1 - 2 gallon batches. 2 hours doing short-n-shoddy and 3 otherwise. This includes cleanup. If I’m keen on keeping a tight schedule, I mill grains a few days before and treat water the morning of. I want to get down to 1.5 hours but it’s tough. There’s always cleaning and sanitizing to do during...

Two reasons: 1. Make extra sure I’ve washed out all of the gunk the PBW loosened. 2. Heat the entire keg to be sure every nook and cranny is sanitized. It’s just extra assurance after running sours through. The usual soak and rinse has worked well enough for me between normal beers.

They’re torpedo slims, so as long as I remove all of the orings, everything in the dishwasher would be stainless steel.

I’m considering ditching my old carboys since switching to kegging (and fermenting in a keg), but I’ve kept them around for sours. After some thought, I realized I could do a very thorough and hot sanitization in the dishwasher since my kegs are 1.5 and 2.5 gallon. I don’t expect this to wash...