Recent content by nick sekerak

I am doing the same exact thing you are doing. My yeast dumps start off very thick like paste then get to thin slurry but not clear. They turn to cloudy yeasty more beerish semi clear at the end. Just dumped yeast last night from my CF5 and it was 1/2 gallon. Mostly of the slurry mix. I did not...

i have glycol so chilling from ferment temps to the 50’s is like 10 min. The batch I am doing now I held at 50F for 3 days. Sounds like that was not needed. I’ll try 24hrs next batch. I did harvest the yeast thought. you have a good point on the 2”. I may have to switch. Right now my setup is...

That’s pretty close to what I am trying. I soft crash to 50F for 3days dump yeast twice during the soft crash. I feel there is still some in there but two dumps is one gallon so I cannot afford to lose any more.Then I use a hop doser to purge and drop the pellets into the brew for DH #1 still...

I have a new CF5 and am trying to dial in my process using a conical. Especially how the best way to handle soft crashing post ferment then DH. I am struggling with dumping all the yeast out, concerned about the hops sinking and how much rousting with co2 I need to do. Would anyone be willing...

Looking for a king cobra chiller by jaded.

Thanks for clarifying that makes sense

A question that i have been meaning to find clarification for some time. When I brew I target for 8 gallons in my FV and then when I package i usually leave 1/2 gallon in my left in the FV and 5 gal into the keg. Now how do i calculate my hop ratio (ounces/gallon)to compare it to what everyone...

Great write up, thanks for sharing!

What’s temp are you guys soft crashing to when using A24 dry hop. I lost my notes on it. I was thinking 50 but just wanted to double check. this is for the 24-36 hr soft crash before Before dry hopping

Quick question, so i propagated up dregs successfully from a 16oz can about a month ago. They are stored in a mason jar in my fridge. I am unsure of the cell count so i thought i would make a 2 step starter for to use in my next batch and pitch half then save the other half. Is that the best...

I am in the 154-156 range for the last 5 batches, i used to be a 152/153 masher but in my earlier competitions the judges commented on it lacking malt flavor. So changed to higher temps. When using Loki for the first time in my last batch mashing at 156, i crashed the yeast out at 1016 but i...

I want to paint may controller box anyone have any tips. Thinking of doing it in metallic black. I am assuming you tape off everything and spray paint. Just looking for some tips from people who have done it. What worked best and what not to do...

Well i feel dumb, I never heard that before about Kviek's thanks for the info. That will shave a two days of off my tank time.

What are your thoughts on this, i am probably over thinking it but still... I hate any chance of o2 getting in. I am using loki yeast, fermenting at 96*F and just hit FG. I want to naturally free fall the temp to like 71/72 degrees for the yeast to clean up for a day or so. Is there any risk...

I hit my target OG right on so I guess I lucked on with this batch.