Search results

heading over to a friend's house to get my grubby paws on this beast he aged for 81 days

I wouldn't want to try to clean wort from under or even on top of rubber. This thread might give you some ideas: https://www.homebrewtalk.com/forum/threads/whats-your-brew-space-hangout-spot-look-like.564252/

I went ahead and fitted all my kegs with them. The batches I have going now I'm serving straight from the same kegs I fermented in. Just be sure to get those screens for CBDS.

We ended up getting 4 estimates on the deck and here is what we learned - The deck we have is a mix of wood & plastic. It seems contractors around here are not installing that anymore because of all the problems it causes. Ours was also installed by the builder which probably indicates it...

I think what you're talking about is what makes this one of the trickier styles to brew. I have pushed the limits on these beers and it seems that the higher you go with hops and unmalted grains, the more problems you have. I always go back to the Scott Janish theory regarding proteins and...

What in the world are you doing for cat food and is this something I should be doing for my dogs? I have considered switching them to a natural diet but I can barely cook for me and my wife lol. If there is a solution to grind/cook 40lbs all at once, I'm all ears! I think I can also answer...

This was a fun one. Galaxy, Equinot, Azacca & Sorachi Ace w/ zest of Meyer Lemon in the whirlpool and blood orange puree at the tail end of fermentation.

Nah, your figures and rationale suck

I normally keep the pressure ~10 psi until I get the dry hop in. I learned my lesson the first time I tried to open a keg at 30+ psi. It's like shaking up a can of beer and popping the top. With that batch that fermented in a day, the dry hop went in at around 17 hrs in. So, they're really...

Yea, $30 for the complete spunding valve assembly from Austin Homebrew Supply. I don't think they offer it anymore. It was advertised as a 60 psi gauge but they initially sent me 15 psi gauges. Customer service was great and sent out the 60 psi ones as soon as I contacted them. But, when I...

Kveik yeast. Right now I have Hornindal from Escarpment Labs and Hothead from Omega (I split batches). I have done Omega's Hornindal and Voss at these temps using spunding before and went G2G in 5 days. Those ones were pitched on cakes from a previous batch and actually fermented out in...

Unfortunately, he will likely end up replacing the valve too. I had some pre-assembled ones with 60 psi gauges but they wouldn't even hold 30 psi so I had to replace the valves on all of them.

......unless you want to carb in the keg while fermenting at high temps. Got mine set to 95F and 45 psi right now

Farmhouse has 2017 Nelson. 8oz limit will set you back $28

Oh yea, the whirlpool may not do you much good with your setup. You might be best to let it settle and rack from the top. Looks like you have weldless fittings so if you decided to go the whirlpool route, it would be a pretty easy modification. They also make other hop blocking devices with...

For the trub, you have a few options: - Let it rest for 20-30 minutes post-chill and rack from the top - Create a whirlpool, let that rest 20-30 minutes post chill and carefully rack from the valve as to not disturb the cone you just created. Here's a good video of the process shown by...

It's the dark one that tastes bad

Fooking Austria

Good catch and advice! I missed that but it doesn't explain dark color. This could certainly be part of the problem but I think he has a few things going on here.

I think you have a few things going on here: - underpitch - temp control - I'm guessing you measured ambient temp but your ferm temp was likely considerably higher especially the batch that needed the blowoff - trub in fermenter - this would explain the darker color in the carboy. You probably...