Search results

I have always used the more traditional yeast when making beer. Now with so many different types and blends I found myself asking which yeast should I really be watching out to make sure I separate my equipment with. I can't just shop by the yeast name. I know basic's like sours and bretts but...

Thank you all for your input. Looks like I'll just have to experiment with different ways depending on different types of yeast and flavors that I like.

Nate I mainly make Ales so I wouldn't be spunding during fermentation. So many people say never to use an over sized fermenter , but it seems like no one can give you a proven reason.

From what I read yes you want oxygen in the wort when pitching the yeast. I think we all do that and some that make big beers do it a second time at 12 to 18 hours after pitching. Nate like to pit co2 to help reduce infections. I am a little more concerned about the head space and oxidation...

I picked up 2 -2bbl for $1400. I have a 1 bbl brewing system that I planned on doing double batches. If for some reason I cannot do a double batch I want to be prepared in advance.

Nate R thank I will check out the Spike CF series thread. I tried google but I only get pages of adds. Googles not what it use to be on finding info.

Nate R would you want to purge after the first 24 of fermentation. Would it be counter productive to purge with co2 first and then airate your wort?

Ha I get it. I just thought it was a spell check.

Vale71. Is it a lost art for a reason? Why should you or shouldn't you do this?

What are your thoughts on an over sized fermenter? Most seem to advise low head space. Most say to do it to reduce oxygen. Does this really matter? If it matters is the type of yeast the reason? If it is from oxygen can you put a blanket of co2 in the fermenter 24 hrs later to avoid this or...

SNFU CHI PIG died two days ago.

If this is still available I would do $60 shipped to zip 32818.

Even the big boys make mistakes so relax it happens. Picked up a keg for a store and brought it home to find a large crusty spill on the side. Lucky the fitting and the beer was clean.

I guess I should not have assumed.

mongoose33 They all produce bubbles. I would think the 05 would produce the bubbles faster as it took 4 days to bring a 1.062 down to 1.014 in 4 days. The k-97 took 12 days to bring 1.051 to 1.010 and bubbled like crazy the first couple of days. Thank you all again for your replies. I'll get...

I am using 5 gal buckets. I think it would be to much of a coincidence that I do not seal the lid all the way on all my 05 and 04 beers but get a solid seal on the k-97. I would also think when I doubled up on the 04 that that would make a difference. They all produce bubbles. The 05 bubbles...

Thank you for the replies. The blow of tubes are all the same length. I doubt it would be the fermenter leaking as the 05 acts the same way each time. RPh Guy rehydration was done with the typical 90 degree water with the yeast sprinkled on top for 15 min. Then stirred and let sit for 5 more...

Noticing the opposite of what I would think to be good yeast activity sometimes. After pitching yeast with in 3 days sometimes I saw nice to no co2 production. All at 68 deg with 40 sec. of oxygen before pitch. 3/4" pipe for co2 gas off. All dry yeast was hydrated. Thump means it is blowing...

BBBF thank you. I realized after the second time I tried the the clip I fiqured practice is what I needed. The third time I was ready to go all threaded, but I couldn't even get the steam to twist 1/8" with a hammer and driver. At a time of frustration you set me straight. Genuine I do the...

Which is easier to pull apart and clean threaded or clip style sanke D kegs? I currently have the clip style and they are a bitch to pull apart. I even bought the tool to depress the spear, but all it seems to do is help relieve the pressure. Gets in the way more than helps. Even after the clip...