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Just for reference…..I do a lot of IPAs (hazy) and use RO water. I check my pH with a calibrated pH meter throughout the brewing process for every batch. I found I only need 1-2 ml of 88% lactic acid TOTAL for a 5 gallon batch, despite what the calculators tell you. Just my experience over the...

Are you referring to hop burn/bite? I don't remember if you said, did you soft crash to 50-55ºF for several days and THEN dry hop? Once I started doing this I get zero hop burn from day 1.

Nope, conical sits in a temp controlled fermentation fridge run by a BrewPi unit. I currently have it set to "beer temp" of 68ºF, which is the upper end of the yeast range.

Brewed my first Russian Imperial Stout. It's sitting in a conical fermenter in a temp controlled environment (68ºF) and I'm 18 days in since pitching the yeast. I'll be out of town from fermentation day 24 through 40. Would you: 1.) Just let it sit in the fermenter as-is until I return. 2.)...

I’ll go E9…thanks Bobby 🍻

thanks.

What is your procedure for lubing the PRV? Thanks!

I just used this for the first time November 2024 and really liked it. I made a 1200ml starter with it, 24 hrs on a stir plate, 48 hrs in the fridge, decant, swirl, pitch (did not add any oxygen to starter or wort). Pitched at 67º and raised the temp to 71º over 14 days. My target based on the...

Appreciate everyone's feedback. I posted because I was leaning towards adding oxygen to the wort (although I've never had an issue NOT adding it) but wanted to throw it out there to the community to see what people were doing/thinking. The article from @Bobby_M on oxygenating the starter was...

Not sure, was purchased May 2022. The gasket is square on one side and V shaped on the other. I have the square side pressed into the lid so that the V side presses against the conical body rim.

Glad I could help, figured I wasn't the only one struggling with this. I suggested to Spike that they update their paper docs and online instruction (both say tighten to 1/4") so this doesn't happen to anyone else...but never got a response back from them. I know in the end I was the one...

This thread goes back a year and a half but I wanted to update based on new information from Spike customer service. Maybe it will stop someone ruining their clamp like I did. I now have to purchase a new one ($100+ after shipping, tax) because I bent it (pretty badly) from over-tighening...

How important do you think oxygenating is before you pitch your yeast...assuming you are pitching a healthy amount of yeast. I ask because I never oxygenate. I almost always pitch liquid yeast built up on a stir plate and never had an issue. Another thought...will adding oxygen before pitching...

Chuck roast. Cook it at a pit temp of 300°F. Take it to an internal temp of 210-215°F. It will shred easily with 2 forks. 👍🏽

8 lbs of pulled beef! This is my favorite of all the “BBQ” meats! Cheers!

Usually 5 gallon batches. Cheers!

Meatloaf on the grill is only way to cook em for me. I put em straight on the grate.

Is was a gas ball lock cover for me! Never thought the leak would come from there. Very difficult spot to spray down with soapy water too.

Right, I don’t have any scientific proof, I can only say through experimentation that I don’t add hops when the majority of yeast is still present. Since I’ve been doing it this way, I get zero hop burn/bite.

I make NEIPAs all the time, these are what I believe are the keys to a good one: 1.) if you’re going to make NEIPAs regularly, you really need a way to control temps, especially soft crashes to 55°F and cold crashes to 35°F & it’s nice to be able to control your fermentation. 2.) I add the...