Recent content by RealRayDizzle

Sounds like this may be closer to the root. When I make over 10 gal batches I ferment in a kettle made from a keg. (Keggel) with a stainless steel lid. It is not air tight, but I sanitize everything well and haven't had a problem. On a side note, duct tape? Could probably force that lid to be...

When I am preparing packets of Lutra, I create a large starter, then once done divide up into breastmilk bags. They are pre sterilized, double zippered, and fit in all sorts of places in the fridge. Kept for months with no issues. For extreme long term, I guess you could treat it like bread...

Does straight Nitro cost less in your area? I switched off of Gmix due to availability. Stouts have all turned out pretty good. Fill keg, and chill to about 38F Put on co2 @30 psi for 24hrs Purge keg and put on Nitro (for my system I serve @30 psi I usually will wait another day or 2 at...

I make a hibiscus beer modeled loosely after one we tried in Spain. I use 6-8oz dried flowers per 5 gal. Place in mesh bag, dunk in boiling water for a couple seconds, let drain a bit then add to secondary for 3 days. I usually add either sweet orange peel to the recipe or serve with orange...

My favorite for 2021 has been my "cheater" Helles. A 4.8% abv Pseudo lager with Pilsen, Munich, and aromatic malts. Crystal hops, and lutra yeast. Grain to glass in 10 days or less, for quick turnaround and easy drinking

I have been building big starters then dividing them up and storing in breast milk bags. I use a lot of kviek yeast strains like lutra, so I don't need to pitch alot, so these work great.

It looks like, as other have pointed out, that the recipe may be a bit complicated. Below is one of the "west coast" IPA grain/hop list I use. Personally I like lighter colored IPAs that are easy drinking and have a lot of hop flavor, so this is based on my opinion and may very well be way off...

Before equalizing, it should, I think the pressure and temp when doing a force carbonation as shown in charts is ending vols after the liquid absorbs the Co2. With a 24hr quick shot of co2 it is like taking a bunch of big bubbles and forcing them into liquid they don't actually meld together...

I try to bottle fill a little lower than target drinking pressure, so degas keg and reset to 6-10psi. for fizzy cocktails you are probably shooting for 4+ vols CO2, so at 34 deg, 30 PSI should be more than enough. after about 3 days at that temp and pressure you would over carb most beer styles...

How many vols of Co2 are you going for? (For example do you intend to have the cocktails contain similar Co2 levels to soda?) counter pressure fillers can get messy at high Co2 levels, everything from the keg down to the bottles needs to be cold. Even 50 PSI at 38F deg for 2 days may get it...

agreed, but hops can cause at least some yeast activity. Hop creep can be a problem, I have had this happen before when dry hopping in keg. yeast activates just enough to throw some off flavors. I had an IPA taste great, then a couple days later, have a odd buttery flavor. Keep it at room temp...

I use German Ale/Kolsch (White Labs #WLP029) for my Kolsch. Although the consensus seems to be that this strain is not too much different than Cali ale, I use it because it is hot here in Texas and I found this strain more forgiving. I have got consistent results at room temp ~74, but there...

Before I switched to a full refrigerator, my college Keezer would foam the first glass or 2 then get better for a little while, then back to foam if I wasn't drinking fast. I think maybe since it was a Keezer, the hump for the compressor was getting really cold (below 35 deg) while the top of...

Tried making a bourbon barrel aged cherry ale a few months ago. everything was going great, tasted just like an old fashion cocktail after being in barrel 10 days, left it another 5 days because I did not have the time to keg it. whole thing soured in that time. ruined the barrel, beer was...

99% here, only buy beer from the store if I am out of town/ on the beach. picked up a bottling wand for making my own 6/12 packs, and growlers for parties. Draw back would depend on how much you drink and how much time your have. I have 6 beers on tap and at least 1 strong ale in bottle, but...