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^^^ like that! Parties are for celebrating success!

OK, I'm not expert here--my hops are on their second year and I'm in the (currently VERY hot) Sacramento area. But I see hops planted in pots and I think if you want production, that's not going to work. https://hort.purdue.edu/newcrop/afcm/hop.html says that hops plants put roots down 15...

I became interested in this recipe after buying a keg for a recent get together when short of my own brew. What I decided is to treat the 0 minute additions as flameout additions, before any cooling. Some amount of time passes before the wort has cooled to about 175*F. I don't know what that...

I usually brew two batches on brew day so am thinking about adding a whirlpool vessel to my Blichmann top-tier in order to allow more overlap in the batches. I often do hop stands, so that's part of the timing factor. Currently on the stand: HLT, cooler tun, BK, RIMS tube, pump, control box...

Thanks for explaining BIAB a bit more. Thinking about a single vessel for everything and looking more at your build, a few further thoughts: I think you can eliminate cavitation or starving the pump by restricting the flow. I control the flow rate to <1Gpm with a valve on the pump output and...

If you don't have recirc, then direct heat might not work. I'd try doing single or maybe double infusions. Basically, add hot water and gently stir rather than heat directly. Keep everything covered to slow heat loss. I assume you are using some kind of brewing software, but if not, there are...

I use a cooler mash tun and not BIAB. And I haven't looked at your setup. Still, I hope a few thoughts might help: * the temperature in the mash is what matters most, so calibrate your temp controller to maintain that * your temp sensor should be downstream of your heater--but not by much...

I had a Milwaukee meter and after going through a couple of probes I'll never have another. I am currently using an Extech PH100 and find it very reliable and consistent. I calibrate at the start of my monthly brew session and sometimes don't even bother pushing the "cal" button as it's still...

I was cleaning with Starsan and eventually it seemed to clog--meaning I wasn't getting it clean. I've heard of people baking it theirs in an oven, but short of time, I heated it with a propane torch. It's working again--certainly sanitary.

Yeah, I went with 1/2 wavelength thinking that more "antenna" inside the fermentor might help. I'll try shorter on the next attempt.

I just bought a new Tilt so that I can track fermentation and more easily know when fermentation has reached the point where I want to add dry hops. Problem is, as expected, it's kinda hard to get a radio signal out of a SS fermenter. Sometimes I could and sometimes I couldn't--my guess is it...

After reading the whole thread I still have a question about oxygenation vs pitch rate. I have the vague understanding that the oxygen is used by the yeast in a growth phase. So if more yeast is added (i.e., if I use a larger starter) then do I still need to oxygenate?

OK, I just disassembled the bottle filler and found some junk, so that looks like a good repository for Bad Things that I didn't get as clean as I thought. I'll replace the lines. Still looking for other ideas--this has proven an expensive problem so looking for anything else I might have...

The bottles were clean. Bottles are rinsed immediately after using. At bottling time, cleaned with PBW & brush and sanitized with Star San. There isn't bottle to bottle variation in this problem. I have seen some kind of scale or something in the racking tube in the past and cleaned it...

I saved the last batch that did this--wasn't quite as bad at the 1wk mark as the current batch, but it's been 9 wks since bottling and while there is now carbonation I don't consider the beer drinkable. Tom

Hi, I've been brewing and bottling for a couple of years now and have had pretty good success. But lately, maybe half of the last 6 batches have gone bad soon after bottling--within a week, before they were even carbonated. Basically I've taken fully fermented beer (light, highly hopped...