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Ooo shiny!

wmcc75, yeah I'm planning to let it go a while. Just wasn't sure if free-rising would hurt the beer. It topped out at around 77 and has slowed down, so now it's about time for the bugs to really get to work.

Go for it. Unfortunately the beer I brewed with M31 didn't turn out as well as I'd hoped, but that's more my recipe than the yeast. I used whole homegrown hops in a fine mesh bag that just didn't give me the bitterness I'd hoped for. The yeast character was pretty spot-on though.

I just brewed my first non-kettle soured sour last week, a Flanders Red. Initial pack of Roeselare apparently arrived in poor shape (3 days no apparent activity), so I repitched a fresh pack at 68°F. Now, two days later, fermentation is bubbling along happily, temperature is around 76°...

If I don't have foam already I usually give the bottle a little tap to release a little foam, then cap on the foam. Purges the bottle just fine, and again, I've never had oxidation reported in my beers. Just be careful, cap on foam, and you should be good. CPBF is a pain! Haven't used one in...

Out of curiosity, have you (or anyone else) noticed oxidation in the beer when consumed fresh from the tap? Maybe it was exposed somewhere earlier in the process and you just didn't notice it.

I use the Perlick 600 series growler filler (fits perfectly into Intertaps), and sometimes the tube doesn't fill completely with beer, presumably leaving the beer in contact with the air in the tubing. Since the Intertap takes a larger diameter tubing, I wonder if your tube isn't filling...

Insulate the collar. It's most likely not an overcarb issue. I have the same problem, even with lower carbed beers - bitters, milds, and the like - and that's with insulation and a fan, but I typically only have one or two beers a day, so the lines have plenty of time to accumulate gas.

Unfortunately the flow control can't really help with the foam burps. My guess is that the CO2 is coming out of solution during the time between pours from one day to the next. I have similar issues. Once you purge the line it's not a problem, but let the taps sit overnight and it happens...

I just bottled a Trappist Single with the M31 Tripel. BeerSmith estimated an FG of 1.007, but it went all the way down to 1.003. Pleasant peppery spice, and somehow a light residual sweetness. I'll have to wait until it carbs up, but I'm cautiously optimistic. After 3.5 weeks in the...

I did a maibock a couple years ago, and the fir tips worked beautifully! Citrus and "fruity" flavors. The only problem was that judges who expected the fir tips to taste kinda like Pine-Sol kept saying they didn't taste them, but that maybe I fermented too warm. All that to say, maybe try...

I mentioned a while back that I was going to do just that! Unfortunately I have neither a convenient source for beer gas, nor a beer I'd actually want to put on nitro, so it hasn't really been high on my priority list. Hopefully this summer I'll finish my nitro setup and do a side-by-side. :mug:

Is there any reason you used two packs of K-97 for a 5-gallon session beer? I'm getting ready to brew a kettle-soured Lichtenhainer and was only planning to use a single pack.

I use a pulley, then move the bag into a makeshift grain press. I took three food-grade plastic buckets, drilled a bunch of small drainage holes into one then nested them bottom to top, catch bucket --> drilled (sieve) bucket --> grain bag --> "plunger" bucket, then press down slowly (I usually...

I've used the steamer basket since I started BIAB. The only problem I've had is since I started recirculating the grain bag/basket combo clogs up occasionally, and if I don't catch it my element runs dry and trips my breaker. Usually I stir every few minutes and it's fine, but once I find a...

How about Cream of Three Crops or Fizzy Yellow Beer? Light, crisp, refreshing summer quaffers.

.035" would probably be just fine. It's certainly a good starting point. As long as all the kernels are crushed and you get relatively consistent efficiency from brew to brew it's fine. If you want to (try to) increase efficiency narrow the gap. I think the knurling on my BC is starting to...

I'll assume you meant 0.035". 0.35" would be too wide, and .35mm would pretty much make flour. Am I correct in my assumption? My Barley Crusher is set at around 0.026", and I get a very fine crush with some flour. I average about 73-75% efficiency with a single crush on an "average" strength...

My guess is that you could do it, but you'd still need to clean it from time to time to make sure no mold/mildew starts growing in the line, and/or maybe blow air or CO2 through it to blow out any remaining liquid to keep it dry.

My guess is the diaphragm as well. Buy a couple rebuild kits (and a couple extra if you can swing it - always be prepared!) and swap 'em in. I expanded my secondary setup to 8 regulators shortly after my last post (almost a year ago), had to rebuild two of the four, and haven't had any leaks...