Recent content by ODI3

Why not put the flow lid in keg one? The system would take a lot longer to stabilize, but at the end of the day, you would end up with 2 tanks carbonated, and new water added to keg one would have very little impact on tank two serving until you went through like 7+ gal of stored carbonated...

I just bought a 60L fermzilla and looking to start doing some 60 L 1.040 pressure fermented Lager batches for my thirsty hockey buddies. What method do you recommend I use to get yeast for these batches? buying it is kinda expensive. I assume i need 1200 cells for a pressure lager at 15 psi at...

I will do that. I still need 2 more taps and shanks to convert from tower to fridges

I bought some perlick 525's years ago for my mini fridge kegorator/tower, but finding they leak and sometimes dont shut off. I am looking to upgrade to new taps with autoclose springs. What non-flow control taps do you recommend these days and why? i dont really care about cost tbh. (i am...

Another tip on fruit: If you are not going to use a bag, i would recommend against blending/pureeing it. The problem is the fruit will float and only part of the fruit gets exposed to the beer. It also makes a mess of your syphon tube when you try to suck it up. If u want to blend, use a bag...

Ya, I wouldn't recommend adding oxygen after you keg, but better to have oxidized beer over non-oxidized 1/2 fermented wort.

I have kegged and chilled and carbonated a beer before i realized it was only like 1.030 from 1.050. To fix it, i syphoned it back to the fermenter, readded new yeast and aerated with oxygen and ended up getting it down to 1.012. I think aerating with oxygen is highly underrated and way more...

A few years ago I bought some black silicone orings that fit this pot. They help seal the pot but are kinda a pain. They often fall in when you are trying to get the lid on. I find freezing the orings causes them to shrink and stiffen up a bit. Seems to make them easier to install. If you...

I think so, I remember reading about how there is a huge tax on malt in japan so instead they use rice and add just a slight amount of malt for the enzymes. My guess was like 2% or something? It looks like your at 50% and over. I dont think you will have any problems.

Im not sure that thats a krausen. It looks more like floating hot/cold break/hop sludge. Normally this stuff doesnt float but since you have a reliatively high gravity, the liquid is denser than the floating material.

First thing i would do is swap the gas between 2 kegs, one slow and one fast. This is an easy way to tell you if its a keg problem or a tower problem. Another potential problem is that the slow keg is closer to the cooling element and beer has frozen in it.

My bet is there is crud stuck in the poppet of the slow keg.

Reasons not to stir with heat stick: You dont want to be banging the side of the kettle or trying to break up dough balls with a heat stick. Mash paddles work much better for this. heat stick has hydro running through it, the less you touch it the better Heat stick has cord attached which is...

At 3 gallons, i would just fill your sink, and put your kettle in the sink. Maybe freeze some water bottles, spray them and toss them in when wort gets to warm temp from sink. If u want to use a. Immersion chiller, a short 1/2 or 3/8 would work fine. Cfc or playe seems overkill to me

I was hoping for someone to respond using their experience and opinion on why their views differ from mine. While i have brewed a few times with pumps, baskets and automated systems I haven't ever owned any of these items. Ill outline my views of each of these items, if anyone wants they can...