Search results

I lager as I drink the keg. :) I don’t mind the lagers a little green. They clean up as the keg goes down though. What I don’t really understand and I’ve seen this many times now, is my observance of lagering while on tap vs just sitting in a keg. So I generally do 10 gallons batches of...

I use a 400 micron bag instead the basket, custom 17x14. I get a decent crush. A bag with the basket will be very difficult to get flow through.

I remember doing wort in the pressure cooker for some reason or another I can’t remember now. I do remember the mess it made of the pressure cooker. (: so factor in extra cleaning time. My prediction is it won’t be different enough than an extended boil to be worth the hassle. One more thing...

110 degrees is called a Petri dish, not a sous vide. Minimum 130 really. Not all vacuum bags are sous vide safe and may leach plastic if they are not. I wouldn’t go over 4-5 hours for a rib roast - it may start to get a mushy texture. And double check the temp with an accurate thermometer. I...

Wow, I just had one of the fastest ferments ever, and with liquid kolsch ale yeast that’s been sitting in the fridge for at least six months. I am down 42 points in 3 days and just a few points to go. I usually do 5L starters at 1.028 for a 10 gallon batch starting with a single pitch. I use...

I’d go for the used chest freezer then you are set for summer too. If you DIY, I would get a drip pan like for a washing machine for the bottom. You WILL eventually have a spill/leak/overflow.

Yep.

I brew in the garage but near one of the garage door opening. I spill a lot! (: When done I just take the hose and hose everything out the door then sweep any extra water out. I did hook up hot water to my hose and use a frost free hot/cold sillcock which was one of the best things ever.

Yep. I’ve never bothered boiling the water first but wouldn’t hurt. Not sure if you can add the gelatin to the 160 water directly. Never tried.

After cold crashing, 1 tsp or 1 packet Knox unflavored gelatin for 10 gallon batch. From grocery store is fine. Proof in 3/4 cup cold water on the counter for 3-5 minutes, then stir and microwave at 50% until it reaches 160 degrees, then immediately use on beer. Leave for 1 day then package.

It’s all going to come down to those yeasties. They sound like they are on an ok pace for the pitch you did, but if they decide to slow down, it will be a problem. The less attenuation, the greater the time keg conditioning needed in my opinion. Hopefully you mashed well and you can get it...

I prefer the 50-55 range lately for the dry hop, though I have noticed at the cooler temperatures, it does benefit from a 5 day dry hop as opposed to 3 day for a warmer dry hop. Just my experience.

For me it was always through the handle holes. If I plugged them then it would eventually spill over the top of the basket and splash down. How is the efficiency with the top plate? Does the liquid flow through the grain ok? Do you lift the top plate and stir at all? Just curious.

I’ve been using a brew bag with a small grate on the bottom now for over a year. Latest one is a custom 17x14 400 micron which is perfect. I tried that blasted basket again a few weeks ago and instantly remembered why I hate it. It makes me mad to not use it but the bag is just easier. And...

Hmm, the guy in the video seems pretty sure that CO2 under pressure has little to no effect on the O2 permeability, and he seems to know what he is talking about in general. That being said, I would have liked the test to have been done under similar conditions to a pressurized keg, because it...

Just add some hop tea that you make on the stove top. Super simple fix.

The brown ale I did with one of these kits was so bad I dumped it. The other light lager was as brown as a brown ale should be and was just barely drinkable. Maybe this stuff is ok with a very fresh light pouch, but I’ll stick with all grain - well worth any extra effort.

I’ve kept a starter around for a week several times with no issue. I usually cold crash before it’s completely done though. Just keep it in the fridge and you will be fine.

I’ll typically ferment my ales at around 63F and a monitor with a Tilt. I’ll only rise at the end if I notice fermentation slowing - like my current IPA that decided to take its good ole time finishing. Otherwise I will just leave it and have never noticed any off flavor from it.

Yea no problem. I have 5 of them and have lifted them in and out of chest freezers full probably close to 100 times by now.