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Haha that is a fun fact right there, wasn't aware! :mug: Keep in mind I have to clean 2 for every 5Gal since i ferment in them! :D

I have looked alot into the DIY sanke rigs for ideas as well, as many pros make DIY sanke cleaners due to their upfront cost! I would think there would be a decent market for some powerful corny cleaners, maybe Spike or SS will recognize that one day! As I would be looking to purchase a powerful...

I'm curious if anyone has experience using extremely short lines (6") on properly carbonated beer at a low serving pressure (3-5psi)? In my home keezer this seems to work fine! The low pressure seems to prevent any significant amount of CO2 breakout in the headspace (over time you might need to...

I have been looking into various DIY projects for keg cleaners for a while now. This is a thread to discuss the interest in a seriously powerful and time effective keg cleaning, rinsing, and sanitizing build. The best I've seen for powerful cleaning is a bucket build with a strong submersible...

Hey all stoked to get some Mild lovers sharing in this thread, look forward to sharing my recipe/brew day tomorrow.

I see you like brewing some porters from what you have on tap Demon! That suggestion will definitely be considered i pushed by my brewday to thursday to think about it. I really would prefer a mild, I miss a nice full flavored dark mild! Ill let you know what I end up with.

Revised Recipe: We now have a 1920s ish porter. More complicated than I like but hey it made some good beers back in the day. ~6# Marris ~3# Flaked Maize 1.5# Dememera Sugar 1.25# Black 1.25# Brown .5# Acid Malt 2oz Flaked Oats

These are some old recipes. Maize was used commonly enough as an adjunct when making milds, but normally not alone in the percentage I milled. I guess its time to experiment!

Bump for some Mild love!

I was on the verge of brewing a Mild that was sort of a mix between two recipe's in Ron Pattinson's Mild! book. The recipe so far is: 10gal 7# Marris Otter 4# Flaked Maize (this was originally supposed to be grits) 2.5# Dememera Sugar ~1.5oz Fuggles @90 ~1.5oz Fuggles @30 I already have the...

Yeah no need to worry about trub at all. A lesser swamp cooler consists of just damping a towel and wrapping the fermentor, its an eyesore but it will help keep the temp down a couple degrees. If you are ancy to brew again go ahead and take a gravity reading you may be surprised.

I suggest doing the no chill method over night and using a swamp cooler. I skipped swamp coolers initially because i had an old chest freezer to use, but when it died i gave swamp coolers a try thinking it wouldnt work great and would be a pain, they work pretty damn good. Just set the...

Nothing wrong, no action needed for another week or so. PS 90% of the importance related to temperature has to do with pitching temp(arguable, but i believe it), and the first 48-72 hours of fermentation(undeniable). For example I could take a yeast that is happiest at 60F, leave it there for...

If the beer smells and tastes fine it is most likely fine, even if there are wild yeasts/bacteria inside. Most unwanted yeast/bacteria is going to create unpleasant flavors. In theory i think reboiling the wort would be a wasted effort if the beer is fine. A pellicle is only a sign of oxygen in...

This article on metallurgy seems to confirm that what lies underneath whatever silver finish thats already dissolved into my beer on these disconnects is copper. Further, exposing copper to wort for extended periods of time will promote corrosion and lead to the development of Verdigris, a toxic...

My plastic disconnects include barbs to connect the lines to, they are built into the disconnect. I happened to have a few new disconnects lying around and can confirm the new ones have some sort of matching "stainless looking" finish on the inside. Im cleaning them all now, guess since there...

I went to go clean some disconnects before doing a closed transfer and noticed that the insides of the barbs were now looking like copper not stainless. I even noticed some green spherical buildup, (hoping patina due to copper), upon looking inside the barb. Whats the deal? It seems like it...

Yeah if you love the taste of pilsner malt there are a ton of styles that are great just going 100%! I definitely enjoy it, it does give the hops a better spotlight but also it makes for a clean bright tasting beer. I used to do 2row and crystal ect for most of my IPAs, and still brew them for...

If you want to make a NEIPA or "very fruity/juicy" IPA it is very simple, 225g in whirlpool, 225g in dry hop, no boil additions. Thats it, pretty simple! Once you get your water chemistry straight you will be on your way to many tasty brews all in time for your wedding. Do be careful though, you...

Galaxy can definitely offer some sharp alpha acid/hop oil bite even used in the dry hop along with some crisp fruitiness.