Search results

I finally got my kegs and CO2 set up and ran my first batch through the process. My XIPA turned out great, very crystal clear but black as sin... the only thing I noticed is that ganging up a 5 micron and 1 micron filter back to back took a lot of CO2 and time to move the beer. I finally...

Ok, so I finally used this WLP002 to create a 2L starter yesterday and this morning it seems to be alive and kicking. I pitched the liquidy part of the sludge on the top of 3 of my 4 jars as the jars were 95% trub and I was concerned about getting enough pitchable yeast by today. The new stir...

Thanks, This scooping method is really green/brown compared to the off white of earlier efforts, so I wasn't sure. I have only been marginally better at washing my past batches and they have all started and worked well. I'm going to need this yeast in a couple weeks, so I'll get a chance to...

Yeast Hugger!

thanks for confirming the in-through-the-out thing! Did you try using hops bags for the dry hopping and still have the sailorification? I was thinking of using a 5 micron filter before my 1 micron filter to avoid clogging and just ganging them together with a pipe.

I agree on the date thing, but I never can find one on most craft beers - is there some code or something the might use?

I can't argue that it is a bit of work, but I've been fighting some off flavors in one of my batches that I think are oxidation and since I am going to start kegging, I'm looking for ways to leverage CO2 and kegs to eliminate it as a suspect. I've never had my brew go skunky but I do believe...

this is a very ingenious way to do the same thing I was thinking, except I was going to put a filter in between the 2ndary keg and the final serving keg so I would probably use CO2 to get the brew through the filter too. Yeah I see why it is beer out to beer out, good pointer there, makes...

The ball lock fitting should depress the poppet so it should let you put as much flow through it as it has for dispensing. I am assuming there isn't a backflow preventer on the locks, maybe there is? Yeah I may be over engineering things a bit, you could just leave the top off since CO2 is...

I saw blog post on racking into the beer out port. The trick is apparently to keep popping the pressure relief valve to let the beer in. The part of this I like most is not having an open keg with a hose going into it - using a ball lock valve and running it from the cane or bottling spiggot...

I am a total kegging noob but have a nice Sanyo for a kegerator project that I want to use. I want to ferment in my buckets/carboys and use the racking cane to rack from them into a clean and CO2 filled corny keg through the beer out post. This should put the beer in the keg without...

10 days later and it still looks like a glop of trub. I don't see any striations that might be yeast. I may just start one to see if it works before committing to use it in a batch...

SixtyX (cause that's my twitter handle) but I mostly drink home brew so you won't see a lot of reviews of other beers, just me being hard or over-generous on my own stuff :drunk:

bzwyatt, good thought. I have experienced the same. I'm talking about you having that same dinner and ordering 2 of the same beers and one tastes totally different from the other.

DEC, I hear ya but my own beers within a batch taste the same to me - even down to which bottles were put in the fridge at 2 weeks or 4 weeks. I wonder if like you say it is batch to batch inconsistency due to hops and hop substitutions?

Phunhog, I agree, I think my title might be a bit under-stating the reason I asked. By variability I don't mean "this batch has a bit more hoppy aroma" variability, I mean "this batch is completely different from our flagship brand" variability... if you get what i mean :)

As I drink more craft / local brews, I am starting to notice that beer quality and taste can vary wildly across the same brew. I've purchased 2 of the same beer at the same store and same time and had one be great, and the other be sterno. From week to week, a beer might be super dry and clean...

Denny, do you recommend adjusting the water for the boil or for the mash? I notice the gypsum is in the boil only, but I'm not sure about the other ingredients My water is Ca 26 Mg 35 Na 1 SO4 2.8 Cl 2.8 HCO3 27.3 Beersmith recommends for 6.75 gallons into the boil Gypsum 10.1g...

If this accelerated primary fermentation is normal, is it OK to go straight to 2ndary / bottling or should I still be giving the yeast time to clean up and do their thing? (aka keep the same 10day/10day schedule)

My usual timeframe for primary fermentation looks like 24-48 hours to start, then 3-4 days of rapid bubbling then a gradual slowdown until activity stops around 7 days. I've noticed my last 2 batches have been starting within 12 hours and finishing strong activity in a couple of days, dropping...