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Hello all, I am wondering if others have felt the way I feel about our beloved hobby and passion. I love brewing for the love of the science, methods, creativity, and that fact that its something I can look at and call my own. The good taste and the buzz are definitely pluses too! I have this...

Hello, I have always cold crashed and added gelatin to my fermenter. When this is done, I have to open my fermenter, exposing my fermenter to oxygen, and pouring in the gelatin solution, which contains oxygen, which causes mild splashing, which promotes oxygen. Im thinking about instead just...

Ive done alot of research on this over the past 48 hours or so and it seems your suggestion aligns with what I found on other forums what best works to counteract the cold crash vacuum. I found this forum where the owner of bainbridge brewing co. Puts 5 psi on the headspace, caps the fermenter...

Hello all, In the over 2 years of brewing, I have never put thought into the vacuum that is created when cold crashing until now. I noticed that after cold crashing for about 24 hours, my blow off tube was filled with water almost the the topic of the conical (1/2” 3 ft of tubing). To prevent...

So I successfully made a whirlpool arm with a ss blowoff tube and a racking arm. Check out the video I made!

I was thinking it’d be similiar to bending my keg dip tube slightly off the bottom off the keg just with force with wrenches. Im hoping its easy to bend. Its already bent for the purpose of being a blow off tube so im hoping I don’t have to bend it too much.

Hello all, I have been thinking about the most affordable way to recirculate cooling wort through my pump via installed ball Valve and a whirl pool arm. I discovered a stainless steel blow off (not racking tube) tube on amazon that i think im going to bend slightly into a configuration to make...

We all have different equipment and we all do things differently based upon our equipment and what we learned is appropriate. Right when I started brewing, I was always interested in 3 things: time, efficiency, and of course quality. Ive upgraded as I have gone and use a fermentation fridge, a...

MapleGrovesAleWorks, Thank you sir! I simply want to start a conversation about our methods.

This thread is not to offend anyone and their process. To each his/her own. There is new science coming out on beer on a daily basis though that proves a lot of methods have been time consuming and do not make a difference to both brewers and judges, as there is no taste difference in blind...

I try to match my process to one of a brewery as close as possible. a brewery would be out of business if they took 4 weeks to brew a standard beer. There is no “wrong” method but with understanding the appropriate methods to streamline your process and to make it the most efficient, there is no...

Do any breweries you know of take 4 weeks to brew a beer under 1.060?

I have seen many threads on here discussing appropriate time that it takes to ferment. Many say that they primary ferment for 2 weeks, then secondary ferment for another 2 to 3 weeks. For those who bottle, they’ll wait another week for if to bottle condition. 6 weeks to brew a beer?? I can go...

What makes heavy hopped citra beers smell like cat piss then? I just want tk be able to avoid this in my own beer. Ive made a heavily galaxy, citra, and mosiac hopped beer and it didn’t taste like that. What are these breweries doing wrong?

Ive had too many IPAs at breweries the past couple weeks that smell like a garage with dirty cat litter in it. Citra is great in smaller quantities but heavy late additions and dry hopping with it guves this nasty smell and even taste. Whats the max one would use in a beer to avoid this?

Thanks for the idea! Say if I set the co2 stone on carbonation lid to 15 psi (2 psi wetting pressure+ 1psi pressure from beer above stone+ 12 psi goal). would the head pressure (read from the gauge connected to gas post) not read 12 psi until at equilibrium or would it read 12 psi almost...

I am thinking of building one of these. I have done some research carbonation stones. There is something called wetting pressure which is the pressure needed for gas to even come out of the stone. You are supposed to add this to whatever your goal psi is. Also the b model says to add 1 to 2 psi...

Ill follow up with my results with a table! Cheers :)

How do you know it reaches 2.5 volumes at 50 psi at 12 hours though? Im looking for a way to messure the pressure that the keg contains at equilibrium. I figure I can purge head space after turning off gas and see what pressure gets built back up in head space from liquid to judge where my...

Hello all, I have literally been thinking about the carbonation of beer for about 9 hours now. It is questionable how I am getting through the day. Haha. I like to burst carbonate by setting the pressure at about 40 PSI for around 24 hours. I want to estimate the volumes of co2 that I have at...