Search results

No, you are right about the cheap offset. It's the same constant stoking. What you get for your money is that it holds temp and produces perfect clean smoke automatically. It helps to have a kid to assign feeding the fire...

It's a value for the money, but it is expensive. Smoking with wood is smoking with wood--nothing much you can do about that. It produces noticeably superior results to pellets, and it does it reliably without fail.

There is only one smoker.

Amazon link In case the link doesn't work, the best fermenter available for use with top cropping yeast is (in this man's humble opinion) the vittles vault part number 4330, described as "gamma seal" with a volumetric capacity of 30 liters. That's mine inside my fermentation fridge. I've...

Naturally carbing would be excellent in the case where you plan on letting it sit for 2 weeks or more anyway.

I hope to finish it tomorrow after work, but who knows....

For the record, I cleaned that fermzilla Saturday morning, and it's still soaking.

Because if you aren't coming behind the soak with mechanical scrubbing, you want to make totally sure that all solids have dissolved completely. Also, I suspect most of us are using pretty dilute cleaning solutions already, so the water alone is doing most of the work. It makes perfect sense...

As far as the volume of rinse water used: I am pretty sure it's the number of rinses rather than the volume of each that does the work. Consider my fermzilla (in the photo) that holds 8 gallons. Once you've dumped the soak water and done a couple of very small (1 quart?) rinses to get the foam...

It's pushing 4 hours and I'm pretty sure that if I rinsed aggressively now, , I would have a clean fermenter. But I'm going to let it sit overnight anyway. I think the mystery is solved: people soak overnight because the cost is zero and the benefit might be a clean vessel that would otherwise...

Two hours, and it looks like we're nearly there. The gunk might all be soft enough to rinse off by now, but I'm still soaking.

Why do people soak so long? I have no idea, and I always do. This is from 15 minutes ago: That krausen ring is the worst I can get. I did two fermentations in a row in that guy without cleaning, then served the second beer from the fermenter for 2-3 weeks. That's one squirt of dish detergent...

"loony bomb" Damn...

The was a recent thread on here about the kegland pet kegs in which a guy from kegland cautioned against the use of pbw on pet for an extended soak. The sodium metasilicate pretty readily causes crazing and cracking, apparently. Oxyclean didn't have that ingredient, which is one reason people...

I do disassemble all the keg posts every time. I have always used oxyclean free and a couple drops of dish detergent plus a day or two soak to clean everything, which for me is mostly plastic. I rinse with a lot of warm water. I don't get infections and do have normal head retention. I've...

Very much looking forward to the results. Nice work.

Unless you are pitching into a big batch or a high gravity wort, I would not make a starter, assuming that you have top-cropped yeast. I can't prove it, but experience tells me that top cropped yeast is twice as potent for twice as long as even the cleanest colony collected from the bottom of a...

I will use this yeast again, but probably not for anything bottle conditioned. It does not stick to the bottom of the bottle well enough to do two pours.

There's always the kegland pet option. I don't have any of the small ones (which are a little different), but I have been completely happy with the 5 gallon ones.

If you want to be able to predict attenuation, you'll need to either use brewing software or build a little spreadsheet (my choice) or do some math by hand. Base malt attenuates more than crystal, which attenuates more than dark malts, etc. Sugar always has an apparent attenuation of over...