Search results

Iodine doesn't really give you useful information anyway. It can tell you if there's starch present, but gives no indication of the fermentability of your wort. Alpha amylase breaks down starch very quickly. Beta takes a little more time to create shorter fermentable sugars, but iodine can't...

After only 48 hours, 30 psi will absorb and equalize to 10 psi within a few hours. It won't overcarb after that brief duration at 30psi.

It will continue to absorb co2 and the 30 will stabilize to 10 on it's own in short order. If you purge you're just wasting a tiny bit of co2 to the atmosphere.

I need to brew some more so I have empty buckets to refill.

Doesn't hurt that Maggie Lawson is cute as a hat full of kittens either.

If you're a child of the 80s, you should watch Psych. It's also good if you're not, but those if us that remember that time can better appreciate the non stop pop culture references. I really enjoy it anyway.

Naturally carbing a keg works great. I've found that 3 oz of sugar gets me close to where I wanna be without over carbing. It might need another day or two after chilling to be perfect, but it's certainly drinkable once it's cold.

I use liquid and dry. I harvest and store both, and repitch on the cake for 8-12 generations before repropagating with a fresh starter. So I don't buy new yeast often. I've even racked fresh wort onto yeast cakes that were months old, dried to the bottom of the carboy and they've fermented out...

The exchangeable tanks are rated for 20#. To cheat customers they started under filling them and eventually got sued because the labels still said they contain 20#. Instead of going back to full 20# fills, they opted to change the labels instead. The place I go to refill sits the tank on a tared...

Hops add various characteristics at all stages of the brewing process. All late hops has been a recent trend which kicks up the aroma and flavor and therefore the perceived bitterness. Actual bitterness requires some time spent at steeping temps or higher in order to isomerize the oils.

The mushroom descriptor makes me think maybe it's an oxidation problem. If that's the case, be very careful about splashing the wort after yeast was added and especially during transfer or bottling/kegging. If it's not oxidation, maybe it's stressed yeast. Are you pitching enough yeast and...

Purge the headspace with CO2 and it will be fine for a long time. As with any beer, time spent aging won't be ideal for all styles, but it shouldn't hurt anything as long as you didn't splash too much oxygen into it during transfer. I often prime kegs with sugar and leave them at room temp to...

Like they said, brett alone doesn't sour a beer, bacteria does. You can pitch dregs, and/or commercial bacteria strains/blends, and/or culture your own from grain, yogurt, sauerkraut, etc. Alternatively, you can sour mash in your mash tun, or kettle. Do a search for sour mash, there's a few...

Since this is a 5 yr old discussion and the OP hasn't been active here since 2013, I'd say go ahead and try it and see how it goes. From personal experience though, it's very easy to overcarb for a nitro faucet and not enough carb wont give you the cascade and creamy head. It's a delicate...

Easier than I thought it would be. A while back I was able to successfully solder spuds, NPT couplings, and TC flanges to a couple of kegs I converted to electric. I followed Bobby's advice found on his site and in his videos and everything went to plan. No problems since. Thanks Bobby! Oh, one...

Easier than I thought it would be. A while back I was able to successfully solder spuds, NPT couplings, and TC flanges to a couple of kegs I converted to electric. I followed Bobby's advice found on his site and in his videos and everything went to plan. No problems since. Thanks Bobby! Oh, one...

Some of mine are black. I use 3/16" beer line and 1/4" barbs for both liquid and gas lines and buy the tubing in bulk. Makes things easy to change and nothing will ever leak. Color of the lines doesn't matter beyond preference. Diameter of the line doesn't matter on the gas side, as long as it...

@reddskinnfan I just remembered I have a bucket of flaked oats for you. It's not in my way or anything, but maybe we can meet up for a beer or something soon and make the hand off.

I always tilt my rectangle cooler mash tuns to get every last drop. Doesn't make sense for me not to tilt.

Here are all the tips I can think of, although cloudy doesn't really hurt anything. - Adjust water chemistry to achieve proper mash pH. - Good hot break. - Vigorous rolling boil. - Add Irish moss/whirlfloc to the boil. - Good cold break. - Pitch adequate amount of healthy active yeast. - Use...