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Place starter culture in a part of your home that is one floor above the main living area. With the extra trips upstairs to “check” on the starter culture, you burn many extra calories.

The devices generate a turbulent stream of beer on opening the can. In the sealed can, they are beer filled and at the same pressure as the contents of the can (well above atmospheric). Opening the can produces a dramatic pressure drop but the only way to relieve pressure within the widget is...

Awesome. Wish I had some engineering skills.

Nice. Good luck with batch #2

I have one dedicated line and corny for soda. If used for beer, there would be a residual soda flavor. But changing out the beer line and o-rings in the corny should solve the problem if ever needed for the future.

Me too. One the flow starts (i.e. a siphon is established) I disconnect the CO2 and let gravity work.

Reusable: Check Clouding with hard water: I dunno. My water is soft as a baby's butt.

A while back, I switched from Star San to Triple San. I switched b/c my LHBS carried Triple San and it was cheaper than buying Star San online. I was assured by my LHBS (which is also a wholesale supplier to many craft breweries in the PacNW) that the product would perform as well as Star San...

+1 that's what I do.

I like plan #1. I'd worry about such a late wort addition as advocated in #2

A full growler ought to fare ok on a plane. Breakage is a risk so I'd recommend padding well and don't pack it w/stuff that you wouldn't want beer soaked. Have to put in a plug for Big Al's in South Seattle and Hales brewery serves tasty IPA's. Hate to knock a local beer but Mac and Jacks...

Did you filter the hop tea before addition? Use pellet or whole hops? Was the beer totally clear beforehand? You might try the gelatin trick (search the forum).

Insert tasteless joke about Belgian Blondes always tasting as good as they smell.:ban:

I have a keezer in my garage and taps on the opposite side of the wall in my kitchen. Total run with beer line (3/16) is about 6 ft. I ran the lines inside a 2 inch PVC pipe. I thought about active cooling but decided to see how the systems works without, for simplicity's sake. Since the PVC...

I just bittered a beer post production. Discussed here. I found that 16 of 32 oz hop tea (half of the total volume) made by boiling 0.5 oz magnum pellets for one hour then filtering, provided a nice bitterness to 5 gal of underbittered kolsch.

I stopped using airlocks in favor of blow off tubes, thinking that would break the cycle of decadence and degradation. Now my wife wonders why I adopt the "bobbing for apples" posture over the blow off bucket.

Dear Beer Folks, These researchers ought to enlist homebrewers to dig more deeply into dopamine release. If I had to guess, I'd ascribe maximum dopiminergic potential to "C" hops and Marris Otter. Let the experiments begin-anyone have a positron emission tomographer I can borrow for a...

So I boiled 0.5 oz magnum pellets in 1 qt H20 for an hour, filtered the resultant solution through a toddy filter, and poured it into a keg of kolsch until desired bitterness was reached. I used about 16 oz for a 5 gallon batch. The bitterness is clean and sublime.

:d

Cutting 1/4 inch from the dip tube reduces sediment pick up but may not solve your problem. My guess is you may have fermented at too high a temp with resultant production of fusel alcohols and other nasties that may play havoc with your colon.