Recent content by xpops

Anecdotally it may not make a diff...but not my practice, lol. I always decant. And I'm sure only 1pk for 5gal would ferment...for a for a few bucks, I think I'd rather play it safe. Lots of time going into that beer, and I don't want to risk stressing out the yeast to save a few $!

Thanks! I just wasn't sure if any of the off flavours from fermenting room temp, may transfer when repitching the yeast cake. I really want to brew/ferment them all together as I have dual 10gal systems and ferm chamber that holds 4 carboys. Get both beers done at the same time!...but might...

I'm talking the the 11g, so yes on track with your math. 8 packs for both 10gal batches combined. I'd much rather brew them both together and ferment them together. (Dual 10gal batch hardware, and ferm chamber space for 4 carboys).

Where is this??

I ran it through brewunited yeast calc...looks like I need a out 1.5 trillion yeast cells ... 2 packs in 5.5gal batch only gives me 1 trillion cells....looks like it's becoming less effort to just use 8 packs

Hey! i'm going to be brewing 10gal of Helles and 10gal of Schwarzbier soon. Technically i would need 8 packs of dry yeast to ferment this all out (2pks/5gal carboy). Does anyone have experience with doing something along the lines of; pitch 1 pack, into a 2.5gal 1.040 beer as a giant...

Half a gallon of our homebrew guild Solera which I added a lb of nectarines to give a local brewery as a thank you for a brewery tour on brewday!

a blowoff tube with a large enough reservoir should help keep your mess down, providing you dont go the 2x carboy route.

this makes a lot of sense to me...seems like you're losing that equilibrium without new co2 dumping directly into the headspace as you displace beer. When i originally got a carbing lid, researching it indicated that you should be burping the keg frequently, to introduce more co2 through the...

agreed with cubalz. i've tried the carbing lid (waste of co2 in my opinion) i tried the brulosophy quick carb method (too much carb bite, and needs to sit a few days anyways). setting it to serving and let it do it's thing for 4-5 days, and pour away. does the pressure at which your second...

That's my exact setup. 10' hoses of 3/16" with swivel nuts, at about 14psi. works great for me, but i do get more head on the beer when my keg is getting close to being kicked. i feeeeeeel like this is normal though?....i just deal with it, and it's a nice indicator that the keg is getting low :)

i would first, let it secondary longer than that. you're probably going to have some fusel alcohol with that big of a beer. IMO, you're better off to bulk age it for a while before doing anything. Let those yeasties clean up their dirty work. Also - make sure you purge your secondary before...

i prefer the swivel connection for gas/ball lock disconnects. it allows for quicker connect/disconnect of tubing if needed, vs the worm clamps. Clear tubing would typically be your beerline, and red would be higher pressure gas lines. black and blue...i've personally never seen those as...

you could just pitch if it's only finished fermenting in the recent past. you'll want about 250ml from the harvest for a typical 5gal 1.050 beer. Let it warm up as you've caused the yeast to drop out and go dormant with the fridge temps. LLBeanJ is correct - for longer term storage, the...

i experience the same thing with harvested yeast. i'd suggest hearing from someone who's successfully done this. i'm a little skeptical using them to bottle condition beer.