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This is kinda triggering and passive aggressive. Also wrong to imply that direct pitching dry yeast results in a subpar, or even different, flavor profile or beer drinking experience. I'm not a scientist. But I have brewed several hundred batches over 18 years using every kind of yeast delivery...

direct pitch 2 packs dry yeast into lager or ale above 1.065, direct pitch 1 for everything else I'm so glad I stopped using liquid yeasts and starters a couple years ago (they worked great but I can't tell a difference in results with dry yeast direct pitch and its so much easier)

Eh, I don't mean the oxidation occurs when the beer is already sealed in the bottle. It occurs when you open that giant bucket lid and open transfer it to another bucket and keep it open for 30 minutes while you bottle everything. Traditional bottling methods expose the beer to tons of air...

Not to be a jerk, but if you're sure the problem is oxidation, I think it's silly to try and address possible tiny little influences like stirring the wort when you chill it, rather than kegging. Kegging is the most practical way to avoid oxidized beer IMO

Well post a link so we can have some context please. Telling me that a certain chemical reaction takes place doesn't tell me what makes higher quality beer. I seem to remember having the 'trub ruins beer' argument back in 2008 when everyone transferred to a secondary for fermentation, and we...

Who are these people who are moving around their kegs after they're in the keezer? In my experience there is zero problem with extended contact with yeast or trub, I think that's an old wives tale. I've had lagers in a keg for 6+ months and they just taste better with age. Oxygen on the other...

I'm a firm believer that no matter if you pressure ferment, ferment warm, or whatever, a lager is going to taste incorrect or not its best unless it's actually been lagered. Preferably 2-3+ months.

Just ferment and serve in the keg and you never have to deal with any of this

From my reading on milk the funk I didn't see a clear advantage beer quality wise to priming vs force carbonating but I'm open to hear otherwise

You mean use priming sugar/yeast and bottle? I wanted to do the keg + beer gun route so I could guarantee precise co2 level, minimize o2 (questionable if necessary from what I read), and make it easier to bottle 4 batches. I do plan to bottle condition them in the sense of having them stored at...

Thanks for the advice. As far as the 'one after the other, I mean I'm going to keg one, force carb it for 14 ish days, bottle it, then repeat with the next and so on. So bottling my 4 batches will take a couple months

I have four wild/sour beers I've been aging for about a year, and I'm looking to bottle them in the next month or two. I was going to buy a dedicated corny keg and rack from my carboys to the keg to force carbonate, use a beer gun to bottle, clean/sanitize the keg like normal, then put the next...

I run 2 lines per plant up about 15'. You're making me feel inadequate

That's a lot of coolers

It ebbs and flows with life. The last 2 years I've brewed about 30x 5-gallon batches

I've been using plastic auto siphons for 10+ years but I'm over them - I never trust them, they're impossible to clean and I've bought so many over the years. What is your preferred option? Currently I'm considering: - BrewSSSiphon - Ball and Keg dual purpose siphon - making my own version of...

I bought only the super cheap $25 kegs from AIH and just replaced all the hardware and orings, and no pressure issues since. Just kicked my black lager last night, brewed it 11/5/21, fermented, lagered, and served in the keg the whole time. And it was deeeelicious

For cleaning, dump trub, rinse with hit water, soak with pbw or equivalent, scrub with carboy brush, maybe with dish sponge right under lid lip if necessary. Rinse with hot water. To sterilize use a gallon or so of stars an, close lid, swish around, dump. I also disassemble before pbw soak and...

What pump, fittings, hoses, accessories etc do you need to get a recirc going? I'd just use the immersion chiller as always but the wort would also flow in and out of the kettle right?

Im gonna stick with propane, but undecided if I want to go with the whirlpool and pump. I've been doing it the old.fashioned way for so long and I'm skeptical about getting all fancy but also would love to make my chilling process easier