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I want to build a mobile kegerator and purchased a Williams brewing mini co2 regulator (Below). I had originally only wanted one keg, but am thinking two now. Can I go from the 74 gram CO2 cartridge and mini regulator to a regular 2-way manifold...

The manufacturers data stated to use it in a warm slurry. Also, I'd use a scale to get consistent additions. 2-4 g/hL in mash 2-5 g/hL in boil Use before any finings. My typical time frame looks like this: 16 Minutes - Brewtan B 15 Minutes - Irish Moss 10 Minutes - Wyeast Yeast...

Looks like some coffee roasters are roasting and storing in low oxygen environments: https://clivecoffee.com/2017/02/is-your-coffee-too-fresh/

The recommendations say to use before any finings. I've been using Brewtan at 16-17 minutes, then Irish Moss at 15 minutes, then Wyeast Yeast Nutrient at 10 minutes. All in separate warm slurries.

Has anyone looked into supplements that prevent the formation of LOX-1? Is this sort of the same as an antioxidant? For example: "Procyanidins are potent inhibitors of LOX-1: a new player in the French Paradox" https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3066543/ Grape See Extract is high...

Couple of questions: 1.) I do all ales, and some strains are really fast. I just did a porter with WLP001-Cal Yeast on Wednesday and airlock activity is done. I have a temperature controlled chamber, so ramping up temps to speed up/clean up is possible. It started slowing down 3 days after...

Given that LOX-1 and LOX-2 are lost during the kilning process, so crystal and roasts are less of a concern, should we be brewing everything with something like Cargill's Low LOX 2-Row?

Going back to the "muddy" description of boiled mash water vs yeast/dextrose.... Another thing to consider is there are more dissolved gases in tap water than just oxygen (CO2, O2, N2, and others). If using the yeast/dextrose method to remove DO, then that is all you are removing, O2. If you...

Looks like Bobby from Brewhardware has a heating element that doesn't require a permanent install. https://www.brewhardware.com/product_p/hotrodrtu1500gfci.htm Thinking about hooking this up to a timed outlet. I get home at 5 pm, so I would set it to kick on at 4 pm. Would shave some time on...

I could see where one would say that the Yeast/Dextrose method results in a slightly muddy taste. I haven't done the boil and chill method, but mine compared to commercial examples is what I would consider muddier. I like the Yeast/Dextrose because the yeast does their job while I am at work...

I was thinking that because of the IBU calcs (mine came out at 60 IBUs) it would push it into IPA territory. It would just be an underhopped IPA with a complex malt bill. Ill enter as an Amber though.

Brewed this beer and like it. Was wanting to enter it in a competition but slightly confused as to what category. The closest match to me is a Red IPA, but wondering if anyone else has entered this.

The ratio is 1.6 g/gal yeast to 0.8 g/gal dextrose. I too leave it either overnight or during the workday. It depends on whether I am brewing in the morning or afternoon. Its about 8-10 hours either way. I wish I had a DO meter to see what the minimal dose of each is to get the DO down to 0.

Technically, the CO2 you purchase from homebrew stores, or wherever, isn't 100% pure CO2. I believe its 99.5% or 99.9% pure CO2, so in that sense your kegs are oxidizing. Whether or not its detrimental, or able to be detected is a different animal.

Is underattenuation a characteristic of something I'm doing wrong with LODO? I've had two back to back batches finish at 1.018 (English Mild @ 2.6% abv) and 1.028 (Oatmeal Stout @ 4.8 % abv). With me not wanting to open my fermenter to check on SG, I cant really get a reading until its kegged...

Used that Brown Malt in a Brown Porter. It was simple a simple bill - some uk 2-row, c45, chocolate, and brown malt, along with fuggles. It was delicious. I need to start adding that into some others. My LHBS started carrying 1 lb bags because the larger bags were sitting around due to...

Both gravities were preboil. 1.036 by lifting the bag and gravity draining 1.045 after draining stopped then squeezing the bag, but before wort starts to boil

Have a question about oxygen and BIAB... I know BIAB is frowned upon because of squeezing the bag right after the mash. I lose a ton of efficiency points if I don't squeeze (went from 1.036 to 1.045 after squeeze yesterday on an Oat Stout). Could one raise the bag slowly to where it doesn't...

No, just the plain on both sides

Still using it. Still working great. I started using a layer of reflectix on the outside just to keep the foam looking good. Impressions in the foam are pretty easy to make. Only thing I don't like about it is that anything adhesive sticks to it and ruins it. I was using it on the side of...