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I have a 7 gallon keg for doing 5 gallon batches, and I’ve done 3 gallon batches (my smallest keg size) in 5 gallon kegs, so I think your idea of doing 1.75 gallon batches in a 2.5 gallon keg makes perfect sense. One thing you might consider instead of the cut dip tube is a floating dip tube for...

I’m admittedly a cheapskate — I don’t like working and the less I spend, the less I have to work. I will admit I kind of roll my eyes at the posts with gleaming expanses of stainless triclover kettles and fermenters and glycol chillers; but it’s obviously making those folks happy and not doing...

12 lbs (for a 5 gallon batch) would put it at the high end of APA or low end of IPA. I would say just base the hop schedule on what you’ve got and what you want to be drinking! Whether it’s got rye or not shouldn’t limit your style options.

Something I’ve been experimenting with is a little ball gas QR to ball fluid QR jumper line. With that, I can use a soda bottle with a carbonation cap to take samples from a fermenter-keg, and even push late additions like lactose or fruit juices or hop tea, all without O2 exposure.

A little honey malt does go a long way. A little honey goes a short way. Haha.

I really doubt you’d taste 2 oz of honey in a 1.25 gallon batch (it will just add a teeny bit of ABV). 2 oz of honey malt will add some noticeable sweetness (I try to keep under half a lb for 5 gallons, usually more like a quarter lb).

I’m doing closed transfers for these beers, but with a floating dip tube. The hops just don’t seem to be dropping at all (probably because the oat starch has formed a bit of a colloid), so no amount of careful racking will help. This latest batch even had only whole hops in the whirlpool, but a...

I generally treat for chlorine/chloramine, add calcium chloride and gypsum, and then adjust pH. Nothing too fancy. One thing I’m finding with my very oat-y no-boils is that hops particles just seem to stay in suspension indefinitely. I’m adjusting my process to try to keep hops out of the...

Interesting — I’m experimenting with my all grain no boil mashes not so much for expedience, but for a creamy mouthfeel I’ve been noticing in these brews. Just kegged another one (this one fruited as well), and intrigued to see how it comes out.

The most recent batch was 8.5 lbs Golden Promise, with 3 lbs of rolled oats, .5 lbs honey malt, and 1.5 lbs 6-row just to boost my DP. I did a single infusion BIAB mash at 154° to hit my target of 1.067 or so, then pulled out the grains. Brought wort to 190° to sanitize, then cooled to 180° and...

I’ve been getting really great beers using a no-boil process with NEIPAs with a ton of flaked oats and a lengthy, hot whirlpool. The resulting beer is so creamy and soft in texture, it’s unlike any commercial beers I’ve tried. I’m sure it would not ship well — really seems like a draft-only kind...

Hey.. please consider removing “Chinaman brewing assistant” from your poll options. I’m sure you weren’t intending to offend, but that term is pretty racist and offensive.

Doesn’t make sense to me in that kombucha can come in at 2.5 pH and tomatoes are often around 4-5 pH.

I have a grapefruit zest IPA fermenting in a pressure vessel in the kitchen (sacch trois, so I want a nice warm ferment). Every now and then the spunding valve lets out a long blast of amazing grapefruit and hop scented air.

I think the juicy/tropical hops are really nice with the fruity peppers like habaneros, bhut jolokia, fatalii (all C. chinense strains with a lot of sweet juicy fruit). I’ve done one with ghost peppers and Mosaic that paired really well.

I disagree. I have an RIS that I fermented on spent Merlot grapes and oak. It’s really lovely.

The tamarind and ginger aren’t adding any significant sugar. Maybe a point or two at most. I would just add these after flameout, when your wort is warm enough to sanitize but below boiling (170-180°). That way you sanitize but don’t boil off the flavor. The chile powder is such a tiny amount I...

I see you’re in Portland. FH Steinbarts has those bottles in stock (I’ve bought a few).

The kegmenter I bought came with a floating dip tube. Seems like a smart way to go.

Probably because it’s 1/8 oz (.125).