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pond scum is probably the best word to describe infection and mold is mold. only had one infected brew and that was due to sampling readings. so if it was a good vigorous ferment and not a lot of lag almost all cases would eliminate infections happening.

looks like floating yeast to me. do a search of lacto fermentation and moldy fermentation to get an idea of potential infected brews. there is a stark contrast. although some of those infections are the good flavor, some not many.

never tried the hop strain. so can't comment on sabro itself but other hop varieties also have a limited use as far as percentage and flavor profile. and everyone will perceive it differently. lessoned learned. learned my lesson on the old standby nugget years ago and wasn't even extreme...

not sure what kind of kettle you are using. but valve and teflon connections seem a little close to the fire to me. after the valve probably dont need teflon just pipe threads. gas is at such a low pressure it will follow the easiest path.

those ram mounts are spendy but damn are they well built and worth the money.

i will add my 3 cents. never bottled from primary and used a bottling bucket. that said it really depends on the type of yeast used. some varieties will have such a heavy cake of yeast and trub that can only be aroused by good amount of side to side agitation. other yeasts are whispey and easily...

and i am over here thinking about i haven't been able to brew in over a year.

I have heard some taste like the slough they were eating out of but that also depends on breed of duck. all wild game is "gamey" in traditional sense of farm raised. Farm raised usually feeds normal stuff then finishes with a higher fat meal before butcher. straight grass fed cattle to plate...

it seems strange i have never tried duck. Did not have a family of water foul hunters. Only eaten the upland birds, doves, grouse, pheasants.

granted I don't brew hoppy beers very often and normally don't dry hop often either, but seems a lot of people are having oxidizing issues that i have never come across in my brews. 35-40 ibus probably the bitterest i have done then dry hopped with whole cones no closed transfer and beer was...

aren't the granny smith apples great for pies. in my experience with cider it took a variety of apples, but if you get some heirloom tree from england than one should do it. has all the tannins and sugars.

lucky dogs.

always stored mine with a decent amount of starsan solution a couple of quarts at least. pressured them up with plain air from air compressor to 20-30 lbs. never had any problems. will be interesting to see how the two i had stored in the garden shed for several years will turn out. they are...

so this is a three piece set up? container, ring, then lid? is there any reason the ring needs to come of ever again? i would silicon the ring on.

sounds like you are leaving some sugars behind but not a big deal in small batches. I batch sparge in a three keggle setup (10 gallon finished batches) as a little more malt to make up some gravity versus time fly sparging is worth it to me. i recirculate the mash for the entire process, first...

the stouts, browns, and reds were my best extract beers back in the day. lighter beers didn't quite hit the mark and they were not quite right. could've been water used etc. of course this was 20 years ago and a lot has changed since then in brewing practices and ingredients.

browning of hop cone leaves can occur in drying process. but when harvesting from vine the cones should be easily plucked off similar to apples when fully ripe. it is a short window and when the cones are opening up on the vine may be too late and the lupulin glands may be falling out of the cone.

Haven't used alcohol for extraction. Only have done one real extraction. Was strawberries. Very Low heat simmered pile of strawberries. Then strained pulp. Simmered some more and finer strain. Then reduced to syrup. It was very strawberry. Used it for sisters wedding along with blonde ale. They...

Always filled up a keg with hot water and oxy clean with no perfume. Used air compressor to blast it thru. And a little soak time. Seems to work well. Then purge with starsan and leave lines filled until tapping a keg

Had Dale's Pale a decade ago when visiting Denver. Thought it was decent not spectacular but a good beer. I assume as the beer was hyped and production accelerated the quality control went down, and so did the customer. Also remember the original Sam Adams Boston Lager, as great and one of...