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Pitching on a yeast cake is the way to get a rapid, clean ferment. It does’t matter if you pour some off near the dip tube, plenty of yeasties left to rumble.

The torpedo kegs are pretty darn easy. I still use the carboys to campden tablet some tap water. It seems I can’t avoid carrying something too heavy up some stairs.

I usually crank up the temperature as I have been using kveik. Really, I wouldn’t need to check the pressure even after warming it up w the kveik. Point taken, though, that pressure wouldn’t be enough to know, without considering other factors.

instead of watching the gravity readings, I check the pressure on the tank and see if it is building still. Beer is quick, but mead and due to temperature fluctuations, that is just how I do it.

Ah, man. So much for my special B SMASH. I’ll need some 2-row, or I’ll be drinking hopped spaghetti water.

I brewed the bouchet and pressure fermented on the dregs from my last ESB. I was going to add in the specialty grains in a second phase of fermentation and hopefully clean up any slowness of the mead fermentation. However, I think I kind of screwed up when I put the order for the specialty...

I think I am on track as far as trying to attain higher final gravity, after fermentation.. I want residual flavor and sweetness to balance some hop bitterness in my braggot. My next question would be, what specialty malts offer the highest amounts of unfermentable sugars. I was planning on...

I’m starting to understand my misconception. I know adding a lot of specialty malts makes a brew sweeter, but playing around with the brewers friend recipes, they don’t add so much more final gravity. my idea was to make a ~6% braggot, and boost the final gravity up to1.010, so that it could...

I realize that technically it may not be a mead with malt added, but if I were to say, add some c30 in with the honey and calculated the final gravity to be somewhere near where beer final gravity is per the abv would it drink more like a beer? Would the malt contribution to the gravity be able...

I’d try the screen. I would think the poppet would get just as clogged in serving as in transferring.

Do you have the screen around the floating dip tube? I hop in the fermentation keg maybe not NEIPA amounts of hops though I’m working up to it. Also, I swirl/slosh the keg some as fermentation is wrapping up, to hopefully sink some of the free hops. I haven’t had a clogged poppet yet.

I fermented in a corny and put it right near the wood stove over the winter. Cranking up the heat did push the orange esters, but got rave reviews from the pals.

I get a wet dog smell on the first pour from a keg sometimes. Should I purge the line each time I pour a first beer of the day?

I use the floating dip tube as there are a bunch of hop-stand hops that I dump in there with my splits of smoked and charred white oak. I’m using 15.5Gal torpedo keg and screen around the floating dip tube. I may transfer out to some smaller kegs before it sits in there too long, but serving out...

I got a lot of compliments on this batch.. serving right out of primary with a floating dip-tube.

You don’t need to do a starter on orval dregs. They may add a champagne yeast at bottling, but Brett don’t care. Pour your barnyard (or is it abbey mattress) into a glass, leaving just a little behind in the bottle. Give it a vigorous shaking swirl, and dump it in the fermenter. It may take a...

I ran a 15 gal batch with leftover ingredients and a free IPA kit off of my local listserv from 2018. 10 lbs light DME and 9.9 lbs light LME. A small packet of crystal malts and a “sock” to tie it up in. 2lbs corn sugar. 1 pot strong coffee with cocoa powder 2oz 2018 magnum hops for the 2hr...

Definitely send some c02 back through the beer out line.. should get things flowing. And remember the pressure drops when cold crashing.

Nothing, like no flow? Is there pressure in the keg? Or is your floating dip getting clogged. You could run some gas back through the beer to bust it free. I use the screen around the floating dip and it flows pretty well as long as I cold crash it well and let the hops settle. I also give it a...