Recent content by Redhouse Brewing

Along with closed transfer, my biggest improvement (equipment wise) was switching to eva barrier lines. Also, do you purge the transfer lines and the dip tube before transfer? If not, you should also be doing that.

Yes you can. I did that for a couple years but now I use biofine. Much easier to use and great results. I use 10ml for a keg and it’s always crystal clear by the time it’s carbonated. Note: I do also use Whirlfloc during last 10 mins of the boil and clarity ferm at yeast pitch.

When using adjuncts (flaked wheat, etc) you should be adding in rice hulls to prevent stuck mashes. I use some rice hulls even with larger grain bills that don’t have any adjuncts. This Works great in my BZ 3.1 if I’m mashing more than 12lbs of grain. I haven’t had a stuck sparge but I did have...

Hello, I’m interested in testing this product! I currently use a seedling mat but can only ferment one beer at a time. Would love to have capability of the daisy chain feature!

For me, I do closed transfer to keg by weight method. I know the weight of the empty keg (mine are 8 lbs). I multiply the beer FG by 8.34 and use that number multiplied by 5 to get beer weight (example: FG 1.012 x 8.34 = 8.44). 8.44 x 5 gals = 42.2. They I add the keg weight of 8 so I fill...

Does the false bottom fit tightly so there’s no space for trub to get by? I had this problem with my 3.1 and I bought the heavy duty false bottom and now it never clogs.

I do this with fermentation blow off. I attach the fermenter to the liquid post of a sanitized keg and the gas post out to a jar with sanitizer for the escape. Then when I cold crash, I remove the blow off and change the fermenter to the gas post and add 10 psi to both fermenter and keg. This...

FWIW I’ve done FWH quite a bit on WCIPA and have observed a smoother bitterness vs a bit harsher when adding the bittering hops at 60 mins. I do boil my wort for 15 minutes before adding the 60 min addition for a total of 75 minutes. When I use FWH, I only boil the wort for a total of 60...

For those struggling to get/keep hazy beer, try dry hopping on day 7. Two years ago, I watched a webinar from Laura Burns of Omega Yeast who discovered through her testing, that dry hopping on day 7 gives the most turbidity and therefore the best stable haze. I have been doing this ever since...

I use a long velcro strap (hook and loop) on mine.

Thank you all for the suggestions.

I received a free sample of A01 yeast (bulk package). I know how to calculate pitch rate but how do I dose this (ie how do I sterilize the container that use to weigh it)?

I usually use 2 lbs of flaked oats for a 6.5 gal batch. I also use 3lbs of malted oats, and 2 lbs of spelt malt in addition to the brewer’s malt. I put all my other crushed grains in (brewzilla user) with some rice hulls then I put the oats in at the top. Also, adjusting your water for the...

In my opinion, still a little too dark. If you could get it to 8 or below. I, personally would drop the munich completely. Sub in some oat malt or flaked oats which you can get at any store (rolled oats). Additionally, the dry hops need to be at least 8 g/ liter and for the best stable haze, be...

I used to have same issue until I tried a recommendation by Denny Conn. If I’m making an IPA (not hazy) then I soft crash after fermentation to 45°F for 24 hours. Add the hops and purge 3 cycles. I leave the hops for 48-72 hours. Then crash down to 34°F for 24 hrs and then do closed transfer...