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"The clearest path was to run it over head a few inches of the tin roof"

Yeah I agree, I am not on my high horse. I was 100% referring to the heat and sunlight mentioned in the first post. We do what we can. I personally try to use stainless steel and glass, but my tubing, bottling bucket, mash spoon, etc are all plastic. I try to avoid brass.

PVC is one of the most well-known plastics. It doesn't corrode, it's flexible and easy to install, and can be used with many different connections. But PVC can't handle heat, it melts and could potentially cause negative health impacts. Also, it degrades when exposed to short wave UV light. Not...

It's an awesome opportunity to taste the difference between changes. Different yeast, temperatures, dry hop, oak, fruit... You can compare anything and end up with two very different results!

I would personally not allow the risk to exist if you can help it. Either change the piping material, move the piping to a cool location, or insulate it sufficiently. You can basically place a heat shield over it to make its won roof, and get piping insulation.

Your lager yeast will ferment more slowly due to the lower temperature. It will take extra time to finish and so you will want to wait more time to dry hop. Could be a few extra days or even double the time of the ale. And to jump with Velnerj's point about oxygen, that's one reason why it's...

I got a spunding valve for my next ones. Where can you get a 10 and 35 psi PRV if not on aliexpress? I would have a really hard time trusting those. The sellers really just don't care. There are some adjustable PRVs on the market but unfortunately I think the PRV thread is so unusual that a...

And unfortunate as it sounds, we shouldn't bottle-condition on the bedside table.

Adding another 26 gallons. Including my last post, #176, I've brewed about 1.8% of all beer in 2023. 44 personally. 2461 + 26 = 2487 gallons

Oh ya, fermentation was basically over before I removed the blow off tube and I was manually releasing pressure pretty often. No worries there, just learning how fast pressure builds. I was considering getting another keg for a secondary. I imagined slowly forcing most of the trub out of the...

This one looks like it's fire! A Belgian yeast with white wheat and a touch of Maris Otter, with just a bit of hops and a good bit of freshly-crushed coriander seed. The picture isn't edited and has no filters...just a shiny beer in the sun!

I took a leap and decided to ferment in a corny keg. I was able to purge the keg before and after the closed transfer. I used a blow off tube in the beginning but now I'm kind of letting natural carbonation build and using the PRV like a spunding valve. I'll eventually be able to fully spund...

Bummer man! I hate cleaning up, losing beer, and losing a bottle. I assume you bottled from a fermenter, and not from a pressurized keg. Since you brought up the issue, did you ramp up the temperature at the end of fermentation? Not doing that, not weighing out priming sugar (or using those...

I debated whether to use brewtan-b or metabisulfite at bottling and decided against both. The former (MB) creates a poor condition for yeast while they prime; the latter (BTB) lacks much online info as to whether it has any benefit after the very end of the boil. Sources like WyYeast and random...

I agree with others that the discussion in this thread is life changing ... that is, if your life revolves around filling bottles. All jokes aside, I now use ascorbic acid at bottling, and I pour boiled water over it and priming sugar so it's not exposed to too much heat. I use a rate of 0.6...

There was another thread recently about reddit homebrew. Anyway I was on some reddit threads again recently, and man are they bad sometimes. Straight up incorrect advice. People sounding confident but being wrong, even against a simple google search. Just making misleading statements. You would...

A Rye Saison! Delicious and fresh. Half lb malted rye per gallon, with cascade and El dorado. Already adding to the make-again list.

Now that's something to consider! What about purging the O2 after the bottle has been filled to within 1/4 - 1/2 inch of the top, as noted in this thread? Purging O2 after the bottle has been filled is a viable, high quality option if data holds. Does mathematics support the dry ice trick in...

Awesome and weird idea! Sounds awesome. Following along. I currently have 2 empty corny kegs to use. No one else too concerned about the oxidation when shaking the boiling wort? I guess it's the trade off. Pumping in CO2 instead is not out of the question obviously.

To be clear, I am suggesting purging O2 at bottling using this method, per the discussion topic. I believe it's impossible to bottle carbonate using dry ice and a standard cap. That's too much CO2 gas to fit in the headspace.