Recent content by tnance1337

I'd actually say that a mid gravity pale ale doesn't need 2 weeks at low 60s, and in fact, you can speed that up by allowing primary fermentation (usually 2-3 days) to take place at about 60-62F (take a gravity reading to ensure you are at or close to reaching terminal gravity), and then raise...

I really shouldn't form an opinion, but they both sound foolish, to me. I sort of compare it to a couple of kids refusing to play together. You know the old game ... "Oh yeah, well my GI Joe has a laser!" ... "Oh yeah?! Well MY GI Joe has a laser shield!" ... "Well my GI Joe has a special...

I'm in the same position here and want to echo what hunter has said by re-stating my experiences. As I mentioned much earlier in this thread, I've been using Shaun T's Focus T25 program to get me in shape. I did his Insanity program for about 4 years (off and on), and it seriously corrected my...

That is absolutely gorgeous. I'm not just geeking out over the brewing equipment setup, either. It's absolutely beautiful. Well done.

Agreed here. While I only purge my serving vessels with CO2, it's not a bad practice to purge fermentation vessels. I don't think it's counter-intuitive, but I believe it's not necessary. If you're concerned about contaminants, cleaning and sanitation are still the answer. It's more work...

While you are right about the negative impact, it's more likely that the C02 is displaced by the wort as it enters the FV. At pitching temperature while filling the FV, you're not going to have enough dissolved C02 to impact the yeast, especially since he's oxygenating right away. So yeah...

Not sure why you would need to purge your FV beforehand. Maybe not completely counter-intuitive to your process if you're wanting to be very controlled in your oxygen levels, but it's really not necessary on the homebrew scale. To answer your specific question, though, you can overdose with...

I know this is a "versus" thread, but speaking from experience, pick a product and go with it. I've used both, and can't find a reason why I'd choose one over the other. They both work effectively, and an extra minute of contact time is very negligible when you're compounding sanitation time...

Welcome! Enjoy the obsession!

As long as you've controlled temperature conditions, you should be fine. One of the bigger concerns with leaving beer in primary for too long is autolysis, but this typically takes a while to occur without extreme temperature issues, or other serious outlying issues, that are unlikely to occur...

Correct. It was pointed out many times that mash and sparge pH is likely his culprit. You were one of the first to call it out and was very well spotted. Definitely the direction to look. I also agree. Twang isn't usually a byproduct of poor sparging techniques insomuch as efficiency is...

While there are many different processes, there are definitely ones that are much less efficient, and/or bad practice. It may work to some degree to do different techniques, but the end result may include an issue that leads to hazy beer, laggy fermentations, "twangy" taste, etc. I don't think...

Fly sparging is a continous sparge where the sparge water is added at a continuous flow rate equal to the rate at which wort runnings are drawn out. You would basically need to pump or gravity feed water slowly as you slowly draw wort out.

I sometimes forget how many suckers there are out there.