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CornyKegs 728
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  1. I

    Braumeister Low Oxygen Kit

    I have been on the low oxygen train for a while. Started with BIAB which was hard to get great results from. Moved to two vessel brewing - heat water in one kettle, underlet to second vessel, then transfer back to boil kettle once mash complete. I got sick of propane so bought the Braumeister...
  2. I

    Motueka pairing in a pale ale other than cascade

    Motueka goes well with Riwaka. Second the Sauvin pairing as well.
  3. I

    An Attempt to See Eye to Eye

    I have found every single poster on the low oxygen forum to be scientific minded, supportive and non-condescending and dont get the claim that scotty is edgy. I can't say the same for some users of this forum. I think it is a good effort to address the points but it feels like arguing with flat...
  4. I

    Drinking straight out from fermenting keg

    Yep I've done it with and without a clear beer system. Without the clear beer I found the keg never properly cleared up because there is so much yeast and stuff at the bottom.
  5. I

    Brown ale question

    8 different malts and 2 adjuncts. The flavors will be muddied so suggest simplifying the grain bill. You already have crystal in there so adding lactose seems over the top.
  6. I

    Limiting oxidation: effect of purging headspace O2 in a bottle conditioned IPA

    I try to stay out of these threads but my post-boil hydro samples during pre-low oxygen days always had an unpleasent bitterness / bite that I did not like. I've been low oxygen for around 5 years now and my hydro samples no longer have that unpleasant taste. Just taste like sweet malt. To me...
  7. I

    Recommended Electric/Automatic Grain Mills?

    I would stay away from the ss brewtech one. Multiple reports of uneven rollers.
  8. I

    Dry hopped lager with citra, perhaps without bittering hops, suggestions?

    Brew for yourself and your tastes. If people like and prefer the taste of mass market lager then either become a good brewer and brew one or let them bring their own beers. I dont think any of your options are going to please your average non homebrew drinker. If anything you might be putting...
  9. I

    Yeast recommendation for NZ Pilsner

    I have had several commercial NZ pilsners including the one that started the style. They all had a noticeable sulphur component and are "crisp" which will be from a lager yeast. An ale yeast isnt going to get the right result. Edit - just read the Gordon Strong PDF. Hard to argue with Gordon...
  10. I

    Losing flavour in my beer lines.

    I dont have EVA Barrier tubing. My keg lines are disconnected and I only connect them for a pour. I dump whatever has been sitting in the line. The colour difference between the beer sitting in the line and the beer from the keg is drastic and is horribly oxidized.
  11. I

    Make IPA Clear Again

    There is this wonderful ignore user function on forums. Makes browsing less annoying.
  12. I

    Did I kill my mash?

    Biting my tongue as much as possible - Brulosophy are pushing brewing boundaries so I wouldn't rely on advice from that website for good brewing practice.
  13. I

    Why are people still buying Blichmann?

    That was my thought as well. The hellfire is amazing and burns super clean. With regards to kettle I couldn't justify the price difference between blichmann and SS so went SS kettles.
  14. I

    How does my crush look?

    If you wanted to crush finer you can line your mash tun with a bag.
  15. I

    Make IPA Clear Again

    IPA is category 21. There are 9 separate styles under category 21. If I was brewing a fruity hazy beer then it would be entered under New England IPA. If I was doing a west coast then it would be under standard IPA. There is also category 22A for double IPA so there are 10 different options.
  16. I

    Spunding Valve and Naturally Carbonated kegs

    I transfer from my fermentation vessel to a fully purged keg when there is around 5 or less gravity points remaining. Put spunding valve on receiving keg and ferment to completion. This protects the beer because it is protected from oxidation by the actively fermenting beer.
  17. I

    Using Bernzomatic Oxygen Cylinders for Oxygenating Wort

    I definitely don't have an answer for you. However, I always find these threads interesting where people are looking for some sort of healthy beer option when we are ingesting a beverage which is bad for you in so many ways. The tiny tiny amount of impurity in the oxygen cylinder, if any, is...
  18. I

    New England IPA "Northeast" style IPA

    I have had numerous commercial examples that had brown tinges and should not be served to the public. For the good ones I assume they are either spunding or using high grade CO2 with little 02 impurity. Having had several of the alchemist beers this year I assume they are spunding. They don't...
  19. I

    S-04 for NEIPA

    I used 04 in one that scored 42 in a comp. I fermented at 65.
  20. I

    How to keep Hazy/NE IPAs tasting fresh?

    Oxygen reduction at all levels. The amount of brown tinged crappy commercial craft NEIPAs out there is testament to the requirement for low oxygen.
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