Search results

Hey all, so I've got a pretty standard 25' stainless immersion chiller. Looking to use it reverse-style with my zymatic. Right now the plan is to just put the chiller into a utility sink and fill the basin...but I think that strikes me as a bit wasteful. I was stumbling around the net and...

Just saw this in my inbox: PB Zymatic's on a "cyber monday" sale. $1599. $400 off the usual price. Get 'em while they're hot.

Gas disconnect plus tube into a mason jar of starsan for blowoff from a corny keg. Use of corny keg fermentation makes it super easy to take gravity samples. Disconnect the gas blowoff, wait 15, attach black liquid disconnect and party tap, pour a few drops.

Hey guys, got a question. I'm planning on brewing a big Russian Imperial Stout with San Diego Super Yeast strain. Like a 10% stout. I only have an air pump & sintered stone, which will be vastly inadequate for such a big beer. I'm wondering if what I should do is run the air pump...

Use a 5 gallon keg. Cut a dip tube by 1.5 ish inches with a cheap tube cutter. Dry hop in it without a bag. When it comes time to transfer you may have hop gunk up in your dip tube and post - so unscrew & remove/clean them then reattach. I have yet to encounter a problem doing it this way...

I have a 5L erlenmeyer so volume isn't an issue, and I'm also working with 3.5g batches. Basically I build 3x needed, harvest 2 batches, and save one for later.

So I have a step starter to do. Do I do the first step, then cold crash and decant the yeast, then add more? Or do I just wait till high krausen and then pour in more?

While I do love hibiscus for its floral tartness, I'm mostly trying to get red appearance without any change to the underlying flavor. If all else fails, I may try food coloring...though that'd be a lot of food coloring for a batch.

Ok, with that in mind I guess what I'll do is add enough to the mash for the lighter end of amber and then start adding more to get the exact color I want. If I recall correctly, wort pre-ferment is usually slightly darker than the end product, right?

Hey all, I'm trying for a beer that resembles my basic Belgian wit recipe (50/50 pale & wheat, coriander, orange peel) but is brightly red colored. I don't really want to change the flavor much - the point of this is to confuse the taste buds and not actually create something with a different...

1 - as long as you cold crash for long enough, you won't have trub. The dip tube on the fermentation keg is cut so you lose an inch or two from the bottom of the keg. 2 - I can't imagine a situation in which 2.5 gallons of beer lasts long enough on tap for you to start getting yeast autolysis...

Got a wild question for the experts: Is it possible / feasible / a good idea to put my kegerator upstairs and run the taps one floor down? Assume I'll use insulated trunk line with either glycol or forced cold air circulation. My motivation is: we're rearranging our livingroom and the...

If it was 10 more I'd agree easily, but the intertap ones are double the price $52 vs $24

Hey guys, so knock-off or no-name flow control taps are now a thing. At a mighty discount from the Perlick/Intertap units, I'm quite interested. Does anyone have experience using these? I'm curious about reliability.

Hi! I'm curious about repurposing the PRV valve threading in my ball lock kegs. Well what I really want to do is attach a variable pressure relief valve directly to them, kind of like the picobrew fast ferment adapter...but I'd like it to be variable and not just fixed 7psi. I've seen a...

Based on their previous kickstarter products, the way I've read this is: there's more profit to be made from a yuppie hipster appliance than there is to be made from hobbyists. Dang. I was hoping for a full-size all-in-one as well.

It's a difficult thing. I'd imagine there's actually more money in the Pico than the Zymatic since the pico-packs are pretty high margin. Think of razors and blades. Thus from a business perspective, it's more worthwhile to improve the affordability of the Pico, and/or make the brewing...

"Let's just say, we wouldn't go smaller". - Annie, PB's head brewer. My money's on a 5g batch size PB and a modified 1/4 barrel (7gal) Sanke keg fermenter.

In a word - yup. Most of my batches lately are at the upper limits of both water and grains and I haven't had any problems.

Just under 5g to match the intended keg