Recent content by Nathan Graen

With six kegs, you might want to look into what @Schauby7 did and add a multiplexer to combine into one display.

Next time I'm putting the pear in a bag, it made a terrible mess on the bottom... this is after siphoning off the junk in the primary and running though a screen. I hope I didn't oxidize it too much.

Ball Lock Please!

USA. Mine just broke. I could use a new one.

Thanks @Beermeister32. Not heating was an accident. It already happened. I'm wondering what to do now. Aldi, were did you get the syringe? I just did the same squeezing a pop bottle, it worked fine, but i

Oh I know how it's supposed to go, I've done it a hundred times. I was just multitasking and missed a step. I bloomed it, mixed it up, and dumped it in. I even thought, "This looks weird." I might just do it again with the heating part this time.

What happened? I just did the same thing. Mine was kinda lumpy when I added it...

I'm planning the exact same thing right now. Dr Hans' has a video where he pitched on the same yeast cake for a year. I don't have a conical to take some of the trub out each time, so I'm only planning four different beers. My small concern is reusing after the Maibock, as it is a higher...

I just made 2.5 gal. I averaged a bunch of recipes I found around the internet and this is what I came up with. 1.5 lbs ginger root, unpeeled 1 lime, zest and fruit, discard peel 1 lemon, zest and fruit, discard peel 2.5ish lbs sugar(it got away from me) 2.5 gal water 2 tsp ground ginger 1 tsp...

I'm interested.

My first bad beer ever. I haven't given up yet. I tried gelatin, still cloudy and off. Then I took an unmarked jar of yeast from the fridge, made a starter and pitched it. Dropped to 1.009, added biofine, still cloudy and off. It's kegged and the pressure keeps building, some something's...

I didn't add nutrient once and it quit at 1.015, was cloudy and tasted really off.

What does a seltzer starter look like? Sugar and yeast nutrient? Wort? Also, I read somewhere that yeast used for seltzer isn't good for beer afterwards, something about it losing it's ability to break down the more complex sugars. Any experience with that?

Yes, I used to struggle with this and I figured out that I was over carbonating the keg. When I stopped cranking the pressure and shaking the keg to carbonate, I stopped having the problem. I instead calculate the pressure for 3 volumes at my keggerators temperature and wait a few weeks. I also...

I did ferment in the 80s... https://docs.google.com/spreadsheets/d/1rZhwGm_dOARmrbTkBBEqdQDI-OaX8iPfwNbm2658pLA/edit?usp=drivesdk Please share your proprietary blend when you figure it out.