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...yeah but the GreatBreweh said it didn't suck the 1 L into the fermentor until the END of fermentation. I would be surprised if the yeast induced drop in temperature after primary fermentation produced a temperature differential great enough to aspirate 1 L of fluid that high ... i mean the...

That sounds totally weird! If theres no real pressure or temperature differential, then some kind of siphon could have somehow started? It's not cause you are dropping trub ,yeast or taking samples... I am sure you have considered that!

IMHO - trying to pin down a specific taste and identify a specific cause for it will lead the OPer down a path paved with usually useless anecdotes. If you consistently make beer you aren't happy with then you should consider stabilizing you process and recipes as I mentioned earlier. If the...

I think I am going to get some kind of hopback system. I also like the stainless steel scrubby concept, Ill incorporate that into my next batch!

I went through a similar evolution before I started making beer I was proud of - these are a few things I found to be key: The first thing is to brew great recipes that have been tested and shared by others. This is key for dialing in your process. HBT is great source of recipes, there are some...

Ive been scouring the internet for different ways to prevent hop particles from entering my CFC. Using a false bottom in the kettle did not work for me, so now I use a hop bag and then transfer to the CFC via a SS racking cane fitted with a SS mesh filter 'tip'. It works (no clogs) but can be a...

the odds of a bacteria of fungus growing in your starter in that amount of time and at that temperature are small, especially considering they would be competing with a lot of yeast cells for resources. Does it smell normal? like yeast? Could it be some insoluble crap that was carried over...

I feed the spent grains to my parents chickens, they love it. Animals digestive systems work differently then humans - there is certainly nutritional value left in spend grains. I am pretty sure its a very common practice for commercial breweries to sell their spent grains to livestock farmers.

probably doesnt matter much, but if you havent pitched the yeast then you might as well. If you already pitched the yeast and it has gone through its exponential phase of growth, then there is no point.

I'm with you. Ive been to several breweries in the Ballard/Frelard area that are making very mediocre beer. I am sure its hard to figure it all out on that scale! I hope that for some, it is just a matter of learning how to brew in an industrial way. This particular brewery I felt like was very...

I read a different threat about hop stands. I'm really excited to try that on my next beer, it could explain the lack of hop character in the beer I have been making. Thanks!

No hop aroma, very faint hop flavor, very faint hop bitterness. Sorry for the confusing post ! :mug:

True ... but what could be happening to make their IPA, CDA, IIPA etc all be so sorely lacking in the hop flavor/aroma and hop bitterness? They told me they were dry hopping for 5 days for their IPA, I just couldnt taste it.

I was at one of the many new microbreweries in Seattle and I noticed that their beer was really struggling to have much hop flavor (of any kind). All of their beers were labeled as having high IBU's, however the hops were hardly detectable in their IPA despite having 79 IBU. I am curious...

By weight - good idea!

BSD- when you fill the corny from the spiedel using 3 psi, is the keg sealed? Do you manually bleed off the pressure as it fills? Also...how do you know when its full?? Thanks! I like the concept!