Search results

I'm keeping mine at about 17-18 psi (most I use 12psi). I used 15 ft of beer line instead of my usual 10 ft to try to control flow but could have easily gone to 20 I think. Foaming is still a little high, but I like the strong carbonation in this one.

See my previous posts (#56 & #60). Technically, you could add any time after you cool the wort below 140, but if you want to harvest your yeast to use in any beer other than a brut you will want to wait til after harvesting to add the enzymes, otherwise that beer will be "Brutalized" as well...

When my wife talks about how excessive my brewery is, it's nice to be able to show her there are people who go much deeper than I down the rabbit hole! That thing is amazing!

I used imperial Flagship (chico). The general consensus seems to be to use any clean fermenting decent attenuation yeast that won't compete with your hop flavors/aromas. If you use the enzymes in the fermenter, I suspect any strain will attenuate well beyond what it would normally. For hops...

This is similar to what I did only I mashed @ 147-148F for 90 min in my eBIAB rig. I removed the grain and let it cool below 140 and added the enzymes and rested for an hour before bringing it to a boil. Fermentation ended at about 1.005, so I ended up adding more enzymes to the fermenter to...

When I was shopping for a freezer to make a keggerator, i made cardboard cutouts the size of my kegs so that i could lay them out and physically see how many would fit. There is also a thread where someone listed a ton of different freezer specs and how many kegs or fermenters of various sizes...

I had a regulator that had a leaking diaphragm. The co2 was leaking out the hole in the front of the regulator body. Another problem can be worn or damaged (or even just old) o-rings on your keg.

I brewed my first Brut last weekend using pilsner malt, about 27% flaked corn, and some acid malt to bring down the PH. I mashed for 90 minutes at 147-148f (BIAB). After removing the grain, l let it cool to below 140 and added 1 gram per pound of grain of amyloglucosidase enzymes and held it...

Nice Work!

I'd love to start a discussion about techniques and recipes for this relatively new ultra-dry IPA. Does anyone here have experience with these that would like to share? I'm eager to try brewing one of these and would appreciate any suggestions I can get. I've read quite a few articles, but most...

Just an update for those who might be skeptical about using this type of system. I entered my Maibock in my HB club monthly competition last night. "Bock beers" in general was the competition and four of them were Maibocks. My beer took second and only due to flaws in the recipe, no DMS or other...

Shiney! :cool:

You might want to check out BrunDog's Boil Kettle Condenser instead of the exhaust fan

There's no need to use one on a HLT, just put a lid on it

Finally got to try out my new condenser last weekend. It's a 2" lid mounted version that I'm using on my EBIAB kettle. I went lid mount because I would have lost too much sidewall for the boil. If I were planing a new system, I would probably get a little bigger pot and go side mount. I added a...

you might also be able to use a clamp like this one.

Brown Eye'd Ale??? That can't taste good! :eek:

I noticed the flow rates on this one are in GPM, which means at 40 psi you will use 12 GPH. At my 60+ psi, I would consume over 15 GPH. Still curious how it works out if you get one, maybe it's worth the extra H2O consumption.

Please tell me you're not talking about your socks and underwear! :eek:

Maybe lift it by the lid clamp? You could do CO2 pressurized transfer, but yeast harvesting would still be a challenge in a chest freezer.