Recent content by str1p3s

The volumes were based on markings on the boil kettle and on the fermenter. I was referring to the pre boil gravity that was stirred first. I assume the post boil is accurate because it was thoroughly mixed by the boil and we whirlpool the wort with a pump during chilling, mixing it further.

He said he gave it a good stir first, but I think that is where I'm leaning as the cause also.

I was wondering if anyone else has dealt with this or has any ideas what happened. My friend brewed yesterday, collected 8 gallons of wort with a pre boil gravity of 1.050, taken with a refractometer. He boiled for an hour down to roughly 6 gallons. His expected OG was 1.067 but it was 1.054...

I built this monster in 2017 out of 3 25' copper tubes. Very ugly but works like a charm. It's only sprung a leak once I think...

My wife and a few buddies and I stopped in there while biking in Dayton a few weeks ago. I had a really good porter and a reuben. The place is really cool.

My friends and I call the the "homebrew taste" and it's probably oxidation. Especially if it's a dry hopped beer. To get rid of it, I started doing a closed transfer at the end of fermentation and I stopped cold crashing until after kegging so I could hook up co2 at 1-2 psi to prevent oxygen...

My approach is similar to everything you described except I have a floating dip tube in the keg and haven't had any problems. I never cold crash any beer now because of the floating dip tube. Also, I put SS mesh around the dip tube in the fermentation vessel because I was getting clogs trying...

If your airlock is bubbling (sometimes buckets have a leak and there is no airlock activity), I would try to guess when the airlock starts to slow down and call that the end of high krausen. If you can't tell, my guess is anywhere between 2-4 days post pitch would work out for you.

Hook CO2 to it and set it to ~2 psi. No negative pressure. I don't cold crash anymore and this is what I do to get the keg down to force carb temps.

Are you sure it's diacetyl? Oxidation can taste kind sickly sweet (to me) and that's the problem I have had with IPA. It seemed like the more dry hops the worse it was. I switched to a closed transfer and no cold crash in the fermenter to avoid suck back and things have been much better. I...

Yeah that would fall directly under what I would call unsubstantiated rumors. Not prepared to draw any conclusions on that. Doesn't sound good but I don't know who did what or who was accused of what. And if it was that serious, it seems that it would have been made public with charges filed...

I'm intrigued but all I could find was what seemed to be a partial reddit thread about some unsubstantiated rumors? It seems pretty irresponsible to spread something like that if there's not much if anything actually known about it.

Marshall and co. have said repeatedly that their experiments are a single data point and should not be used to tell you how to brew or not to brew. They have also said repeatedly what amounts to "you do you". They are singling out an interesting variable and telling you what happened when they...

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I was fermenting a small batch for an experiment so I used a small carboy and planned on bottling instead of kegging. So my anvil was free and seemed like a good idea. I also agree with ncbrewer though that it's a bit overkill. A bottling bucket is much cheaper and you can make a dip tube for...