Search results

dude this couldnt have come at a better time, thank you !!!!!

You know what i dont understand? When people say they cant hit a starting gravity Why not just brew a bigger batch and boil off more liquid to concentrate the wort and get the starting gravity you are really aiming for? i do this all the damn time lol. Now yeast starter to eat all that sugar...

O2 tank with a flowmeter that pumps out between 1/4 lpm to 10. I do a 1/4 lpm for 4 minutes vs the 1 lpm that everyone does cuz i feel it difuses into the wort better of it goes slower. Tanks do last forever lol.

Ive had EVA barrier lines for about 3 years, they are a pain to bend but do keep good for a very long time. But also, sometimes and its rare, Co2 is bad and can ruin ur beer, just food for thought.

Fermentation too hot? **** i let mine run into the high 70s and mine (to me) is awesome. The downside is it takes about a week to be drinkable and hits its peak at around week 3.

Wings are like 9 dollars a pack. do the leg work and cut them up yourself and use a buffalo sauce and bread them. As far as pizza, i jumped into the deep end and got a blackstone pizza oven conversion kit for a 22 inch griddle and will be making some dough today and letting it proof overnight...

The temp was too high even though it was under pressure and the diamond yeast released a mega shyt ton of apple flavors. No lie it wasnt bad but not what i was going for. Tried another beer with 34/70 at 62F at 15psi and its very mellow but it did ferment out to 1.000 again. So I understand...

FLavacol, butter flavored coconut oil, and butter flavored topping. My first venture into popcorn so im stoked. Nothing and i mean nothing goes better with beer than popcorn.

Brewed tis last week and it conditioned for 3 days, man its spot on.

Slayer im definitely with you on 90% of the beers i do. Do you do this with imperial stouts and begium quads as well? Those are the ones im talking about really. Thanks for the reply though.

My first pressure lager was at 12 at a temp of 77 with diamond yeast. Came out with a apple flavor from the esters lol. Next time ill just keep it at 65, the first time i let it run free.

Hi all, I know this topic has been talked about before but no one has a definite answer for it. I conditioned an imperial stout in the keezer at 40F for 6 months and it was good, but noticed that at month 8 it really started to hit its stride from good to great. Then i thought about doing it...

Honestly I teflon tape ALL things being screwed in. Keg posts, regulator outlet, lube every rubber piece, all keg posts and the keg lid rubber seal, that leaked for me until i started lubing it every single fill.

Ive made a 5ml small amount of yeast grow but it took days to wake up but it did grow. The yeast was about 2 years old on 7ml of wort.

I did a lager that is still in the fermenter but under pressure and it ran to 78 on the second day, its been in the fermenter for about 20 days and am gonna transfer it today but mine has the stank to it but tastes very smooth nd clean. I say give it 2 weeks to balance out. My beers usually...

Ill take it a step further and the night before i get the strike water ready, grind the grains, adjust the recirculation very slow and go to bed. Wake up, drink coffe, lift the mash pipe and begin the boil, I started doing this a month ago and dont see myself going back to the do it early...

My LHBS guys is pretty cool, i went in and met the owner and we talked beer for a while and i asked if he could order me some grains and he was like sure what do you need, told him and he said itll be like 6 week which is perfect. He said Weyermann takes more time but it doesnt bother me cuz...

Ur gonna love this set up. I have a cf15 and a IM4, got a lager pressure fermenting right now.

I do this all the time! I buy yeast in big bunches and then just either 2 step grow it or make a big 3.2L starter and then fridge it for 2days, then decant most of it and put it into a seperatory flask. Then i do the 25ml/25ml glycerin mix and freeze it in 90% alcohol so it slow freezes, not...

If its under co2 serving pressure, I would save a very long time. I had a chocolate stout on tap for about a year and it stayed tasting good, actually got smoother and better with time. I think darks will stay better longer for some odd reason but that is all just guesstimation.