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"whirlpool thingie"? 🤔 Do you mean an "autosparge valve"? Cheers!

Weird. There's a below ground house under an above ground house.

The known components in Star San are phosphoric acid, dodecylbenzenesulfonic acid (DDBSA), and propylene glycol. I don't think any of them is going to be permanently altered by freezing. Once thawed and given some agitation it should reintegrate without issue. Cheers!

fwiw, I have been using 6.5 gallon smooth side Italian carboys for over 20 years now. I have six of them. I treat them like they're grenades. You will never see me put anything inside or outside that is more than 5°F above or below the current glass temperature. Ever. That includes rinsing them...

Next batch you bottle, include one 16 ounce resealable soda bottle, and treat it just like the rest of the "bottles", including the same amount of primer and headspace. After a week or so try squeezing the soda bottle: you're looking for it to get hard enough you can't really squeeze it much...

fwiw, a bit less than half of my hazy recipes use wheat malt or flaked wheat, but nearly all of them use malted or flaked oats. I've never had either go anywhere near bright though, kegs stay hazy all the way to the kick... Cheers!

Permeability works both ways. If O2 is crossing barriers in one direction it's also crossing in the other. Cheers!

Another shot from last night by Erik Fraser over the reservoir just west of me. This one seems quite intense with that band of yellow... [edit] And another one, this from the 14th. Cheers!

Ok, but the beer can be saved (hopefully you didn't dump it!) Just do a legit carbonation again and fix whatever got messed up the first time. Reference a carbonation priming calculator like https://www.brewersfriend.com/beer-priming-calculator/ Cheers!

Actual "skunked" beer is the result of exposure of certain hop compounds to the part of the light spectrum ranging from visible blue through UV. It has a character literally reminiscent of skunk "juice". Under-carbonation isn't going to skunk a beer, it's just going to leave it flatter than...

Say what now? 🤔

Got the first batch of back-to-back brew days in the chamber, gassed up and ready to rock :rock: Hit my volumes and OG on their noses, barely broke a sweat. After cleaning everything I staged it all again for tomorrow's brew day and have my RO system filling the rig again... Cheers!

Oh, is the gnome season open already? 😁

Not a bad idea, but I don't think my FoodSaver would work that way. I would have to give it a try and see what happens. Cheers!

😁

:oops:

Mr Fraser was busy tonight :) "Beautiful Aurora out in Central Massachusetts 9.14.25 8:28 Visible green arc and red pillars to the naked eye at Wachusett Mountain State Reservation."

Getting ready for the lead-off batch of back-to-back brew days, this one a session version of my Fantastic Haze clone. This will be the first brew day since the big stout I brewed back on May 18, and there's been a wee bit of rust to knock off, but so far so good :) First step was decanting...

I expect ^that^ is what folks are thinking when they say the keg should get "topped off" with CO2... Cheers!

I'd have to have no alternative to risk the $400 ask. Cheers!