Search results

This upcoming weekend my plan is to brew a Kolsch. I'm using 100% RO water and am looking to get some feedback on my current water profile. Ca 49 Mg 2 Na 8 SO 10 Cl 88

I'm a little late to this. I have had great success with the apple cider vinegar and a few drops of lemon dish detergent in a small container. Works great.

I believe that some people use a fan and or insulate piping such as you are showing.

This is mine, I went with three taps but i can expand to 5 if i want. I also preferred to put the CO2 tank inside for a cleaner look

The very link you provided states otherwise. But you can prime with Speise although its not called Krausening. This method of priming is sometimes incorrectly called krausening where fermenting wort is taken from the main batch of beer after yeast is pitched.

I guess I'm not sure what the issue is. All of those links support exactly what I said. Krausening is priming a beer with a fermenting wort. Speise is priming a beer with wort that has not been or isnt actively fermenting. But way off topic...

What RPh Guy is stating is accurate. Krausening is adding actively fermenting beer to to a batch of beer that is already fully fermented to carb it. Speise (food) is unfermented wort, before yeast is pitched that is reserved to later prime that beer.

Are the lines inserted all the way into the JG fitting? Does that first pour feel significantly warmer than the second? I have the same fittings and lines

What about surface area? pouring into a shallow pan or bowl

Looks like mold to me too. I would try two things. PBW or Oxiclean soak. They other is put a gallon of warm/hot water in there along with some PBW or Oxy and a small towel. Cover the opening and swirl that bottle and shake it so the towel rubs up against the inside. Basically wiping the...

i'll give it a shot. Here is what I had set up.

I did my transfer to keg last night and it went just OK. It transferred slower than i thought it would, no big deal here, i just kicked back and watched the rain. Right near the end (about 1 gallon left) it decided to stop transferring. I checked my spund valve to make sure that was working...

I've been real curious about these https://fermentedreality.com/collections/outdoor-craft-beer-cups

Check out StarSan for your sanitizing needs. Those one steps are'nt all that great

When I say it was swole a little i mean it was VERY little. More like a drum. Either way its going in the keg tonight

Actually this weekend i cold crashed that beer and as the temps dropped i continued to push CO2 into the fermenter. That rubber stopper held and at times the fermonster was a little swollen

"Libarry" um no, that's Library

Does this mean Sam is going to swim in one of his fermenters as promised?

Use this https://www.northernbrewer.com/pages/priming-sugar-calculator

:eek: