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I picked up a 40cf (I think) used tank at a local gas supply place then bought a cheap regulator on Amazon. This should last 10 years on a tank. (: make sure to get some inline hepa filters. And shut off the gas supply at the tank after each use. I did those disposable tanks for a while...

I would like nothing more than to sprinkle some dry yeast on the wort and be done, but with the few side by sides I have done with liquid vs dry, the liquids have come out ahead. There was just a slight staleness to the dry. That being said, it is almost impossible to do apples to apples with...

I can find no real studies on this. I have seen articles on yeast response to cold and the creation of certain proteins and other effects. Have yet to see anything that shows what the potential off flavor would be or whether slowly cold crashing would have any less impact on the yeast response...

What a complete $hit show these brews have been. I have done close to 100 all grain batches, and after a few beers, I ordered 5 of these - 3 Pilsner and 2 brown ale. I was curious if I could use what I know now to make an easy beer. It came with 5 packs of Nottingham yeast, which I do not...

I do really like the G40 and the software it uses, but I ended up ditching the basket for a brew bag and a small grate for a false bottom. My recipes regularly have 25lbs grain and I was constantly getting overflows or stuck mash alerts. I would be constantly fiddling with the flow control...

I ordered 5 kits for the hell of it - 2 ambers and 3 pilsners. See if I can apply what I know now to make a decent beer. Planning to use 1.25 pouches for each 5 gallon batch and make up any OG with dextrose. Funny they sent all Notty yeast even for the lagers (; that’s fine I will use my own...

Got my magnets in the mail from that Amazon link. Going to give it a try tomorrow. I guess the hops do ok sitting there for 10 days or so warm because they are sitting on CO2 basically? I was also thinking instead of using a hop bag, use a plastic cup and just dumping them in loose.

Nice. Never heard of sous vide magnets. So something like this? (8-Pack) Sous Vide Magnetical Weights Works on All Sous Vide Machines, Silicone-Coated Sous Vide Magnets https://a.co/d/4byBddW

Do you add water to the grain after draining the wort? What temp are you at after after adding the wort back?

But do you get killer aromas? You never quite mention how they turn out.

I have had plenty of IPAs that were bangin straight out of the fermenter but quickly eroded once transferred. But if you are getting nothing straight out of the fermenter, then maybe it’s your hops. Have you tried other varieties like Citra? Also I get the pellets in 2oz packages from Yakima...

Have you tasted the beer at 21 days right after transfer to see if there is aroma there?

I posted earlier in this thread about using lower gravity starters. I settled on diluting 4L 1.035 starters to 5L so ending up with around 1.028, and pumping in air for the first 24 hours. Nothing too drastic but my flask is only 5L so can’t go any further. I have done about 12 batches since...

I don’t think yeast rinsing is even possible once everything is mixed up. You won’t magically separate the healthy yeast from the trub and dead yeast by any means most of us can do at home. I’ve been experimenting on yeast that I would otherwise throw out. I’ve had some results with taking...

I am starting to wonder if O2 mixed in with the bottled CO2 is part of the culprit. I wonder if I could test by bottling a beer at time of kegging in a purged and primed bottle and compare.

So what if there is a little O2 left in the purged keg or lines? Does it really matter? Say a small volume of air at 20% O2 diluted by 5 gallons of CO2 puts you in the parts per thousands or ten thousands. Then you go to transfer, and the beer pours into the keg pushing out all of that CO2 and...

Why does it contain chlorine? Just because of the water used to make the star San?

I utilize an old spare keg filled with starsan and pressurized that I just keep around. I also have a keg to keg jumper hose (liquid to gas). This could be used to push the last bit of air out of the keg that is being purged through the PRV. Though I do like your idea of a huge barrel of...

That’s about what I did for a while until one day I did get an infection. I can’t be sure the infection was from the lid but when I did remove the gasket, there was crud in it. Now I remove it every time. I suppose one could boil the lid for a bit with the gasket on to sterilize it if you...

Yea, I get the reason for the 160 degrees, I don’t get the reason for the 30 minute rest. What does it do beyond going straight to boil. There must some point to it. Or maybe not…