Search results

I'm trying to decide if I should get another brew bucket or just save up some extra money and go for a conical. Does anyone have both? Was it worth the extra money for the conical?

I always leave dirty glasses over night but I've never noticed that lol

What's the point of the domed lid?

Yeah the parts are pretty pricey and the conicals are only about 200 bucks more I think...

Yeah agreed.... If you want to bring some to drink there then just open/pour them for people if you think they are okay by then. I wouldn't hand any out though.

Yeah I do it all the time with just flow control faucets. I've opened bottles months later and they are still fine. Depending on your equipment and faucets it might be hard though. Growler are much easier imo.

As someone who fails at DIY more often than not, do you know where the commercial product is sold? Lol

Thanks! Great post by the way! Definitely plan on referencing it next time I brew a NEIPA.

Thanks everyone! Definitely going to try this!

Awesome, how long do you typically store it in the fridge? When you go to use that yeast and make a starter can you over build it and harvest again?

I just came across this article: http://brulosophy.com/methods/yeast-harvesting/ And wanted to see what people thought about it. I know a lot of people wash/harvest yeast after fermentation but this method seems way easier and good way to save some money on yeast. Does anyone here do this...

We just turn the outside faucet on for a bit to run the chiller then then it back off again. Is there a reason you can't do that?

What's the reason you ferment at 64 instead of a little higher? Just curious what that gets you.

Interesting. Did you make that?

Ten in my chest freezer. Usually only have five in there though.

I think I'll go with this. Thanks!!

Last ditch bump before I just go for it and see what happens lol

How do you guys cold crash without introducing oxygen into your fermenter? I have a SS brew bucket and always just rack straight into the keg because of this reason. I always just figured if I dump the first 8-16 ounces out of the keg after its been cold for a few days that was good enough.

I am going to be adding 5 lbs of mangos into the fermenter of my IPA this saturday. I was thinking about using a little bit of vanilla extract in the blender when I make the puree. Would that properly sanitize the mangos enough to prevent an infection? I figure the vanilla flavor will be...

Is the cobra just as good? I use a 15 gallon kettle so the wort doesn't come up very high on the pot. That's why I was going to go with that one.