Search results

My daughter likes carbonated crystal light.

Just a few points for you to internalize: Possibly find new friends…beers are kind of like pizza toppings Most of my friends dont like the same styles I like (thats fine, i just ignore their feedback) Break all the style guidelines A lot of the “great” beers (from friendly feedback) have spent...

Acetone is boss.

Ditto this. Once transferred star san between six keg transfers to purge of O2. Zilch problems. Open air is different. My problem is flies :cool:

My experience is actually the opposite. I usually get better taste (very much depending on ambient and internal temp) of using pressure first. Only now am I playing with backing off on the pressures towards the tail end of 10 days. Honestly, It's really convenient to just leave it under pressure...

I recently did my first lager. Used 34/70 and pressure fermented it at >= 80F for about 8 days, then 10 days in a fridge at 50F, then 3 days at 34F. Turned out great.

I used it in an oatmeal pale once (I think) and it seemed at home there.

I'm now two IPA's into using Sorachi Ace. I've decided that the taste doesn't really fit with any of the C hops. It sticks out like a sore thumb. No more SA in IPA's for me.

I'm been using ClarityFerm for the past few months. MoreBeer now has 1oz bottles for $23.

Last year I burned my hand with near boiling wort after I disconnected a hose and forgot to close a valve. Hardly left a scar. Just installed a unistrut rail with hoist to lift my grain basket :cool:

Agreed. This one stopped at 1.009.

I made a fresh hop farmhouse with Crystal, Newport, and Nugget because I had them in the garden. Newport and Nugget are bittering hops to me. This seems dangerous...but it seemed a shame to let them go to waste. So I collected a bunch (at least 1.5 pounds) and threw them about 160F. Then I used...

I brewed what I'm calling an "Emergency Marzen." First attempt at pressure fermenting a lager.

Looks like a cross between a keg and a Coleman camp stove :eek: o_Oo_O

That's what I'm leaning towards too. I did enough fluid dynamics in college to know that what you think "should" happen isn't always the case. There is gas exchange even when the pressure differential is large. I don't think it's enough to matter here.

You might try the stout tap with other types. Dry IPA's taste really nice on a stout tap. :rock:

I pitched a stout on top of a verdant yeast cake that was used for IPA.:cool:

That's rude. At least they could have told people to print them off or download them.

I've been buying bricks too. Watch amazon. I've picked up bricks at $80/each before. A brick also gives you the ability to use more when you inoculate.

Hypothetically speaking, an empty keg full of atmosphere will slowly diffuse with the co2. There should be residual oxygen left. How much 🤷‍♂️. A star san fill is the only way to drastically decrease the amount of gaseous oxygen. Now I'm wondering how much dissolved oxygen in the starsan could...