Recent content by springinloose1

For the first 48-72 hours or so, fermentation temps are about 4-6* warmer than ambient air. Before I bought my conical with internal temp control I used a keezer for lager brewing. I'd set the temp at 46*. Pretty much all lager yeast will ferment in the 50-55* range. Get one of those stick...

I have a 3 tap kegerator along with the Perlick, I want to say those lines are about 3.5' - 4' max. As another has stated, the faucets aren't your end all be all, but they definitely help if something gets a little too foamy. Turning them down and slow pouring on the side of the glass usually...

That's cool you all are doing the exact same type of cleaning I've been doing all these years but for giggles I decided to reach out to Blichmann to see if they had anything additional they could add. Pretty consistent with our lines of thinking. 1.) Do you think that leftover gunk that...

I mean... I'm thinking so......... However that's why I'm here. To see how many actually do the "deep clean". Because I never have until now after all these batches but....

Every brew, before I begin and after I'm done, gets a hot PBW soak with a Star San rinse. I put all my equipment away clean, sanitized, and dry every time, no exceptions. I decided to pull apart the bulkhead, its fittings, the thermometer, and sight glass and was astounded at the amount of...

I played around with your recipe in Beer Smith a little bit. So assuming you're doing a 5 gallon batch, I'd whirlpool the big guys for 25 minutes and first wort hop the Hallertau for 60. Just my opinion, but I'd add a little more malt too. Cheers!

Are you using regular tap water? This interests me. I always empty the sanitized carboys and wrap some tin foil over the top, then when they're going to be used, do a star san spray down. When I keep star san in a 5 gallon bucket, it seems like it gets old or something. There will be white...

+1 Star-San and PBW. Yep, no worries about the foam here either. I pretty much do the exact same thing but I'm using glass fermenters. 5 star also makes saniclean. It's a low foam solution if you need it. http://www.fivestarchemicals.com/breweries/homebrewing/products/

Bummer man! For this batch to try and save what you can, buy a gallon sized pitcher, set the bottle in it, open the cap slowly and let it run into the pitcher. After a while you'll be able to remove the cap totally and pour the rest into the pitcher. It's all going to foam up... but the foam...

Sorry for the delay getting back but this post sums up what I was thinking. Lower temps gets you more fermentable sugars. That's why I was thinking 154 mash temp was a little warm. But try adding more yeast, it certainly won't hurt.

In 60+ batches, I've never done it, nor have I ever tasted a brew that was done with a decoction mash. But I can say this... almost every piece of brewing literature on the subject says with today's well modified grains, it's just simply not needed. I wanted to chime in on this thread to...

Ah, crap... posted at the same time... nevermind shaking the fermenter, lol. I think she's done. 154 may be a tad hot... 148 might have got you where you wanted to be.

If a temp increase didn't affect gravity, try shaking the fermenter. Rousing the yeast that way may get the guys back in action

Thanks corax! Makes sense.

Good question. I've often wondered the same but in 10 years of brewing and winding up hoses and putting them away wet after a starsan soak... my vote is you're fine as well.