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Thank you, Yes, there are a few holes there, I just worry that the bottom never fully gets dry. Some forced air would very likely help get more of that water out. One day I might replace my setup with conicals that have a built in temp regulation capability. I have looked at the Anvil...

Thanks! 1. I replace the airlock top with a food-safe trash bag that is either naturally filled with CO2 or I fill it from my tank, so suck back isn't an issue. 2. I can definitely go back to cold crashing in a keg, but I was getting really good results. No need for CO2 to push beer, with the...

Okay, here's a question/issue for all you creative thinking problem solvers. I currently do all my fermenting in a pair of 7.5gal Anvil Buckets. I really like them and have done the last several batches in them in my rather warm garage using voss and lutra kveiks. Anyway, to cold crash, I...

Okay, giving it a shot with a Lutra slurry from a 5gal run of a BMC clone.

That's what I did in my first run with lutra. Built a 2L starter, used 1500ml for 10gallon batch and then reserved 500ml for future use. The 10gallons took off and finished dry in 2-3 days at around 85F in my garage (pitched at 95F and airlock was bubbling in a few hours).

Would a pool water test kit work for this? I have a taylor kit that measures total alkalinity in ppm, but I can't find any info about what is the actual chemical (R-0008) that is titrated with Sulfuric acid. This measures with an indicator color change from green to red.

Wow, that is much better than the $38 I am paying at Roberts. Anything to know before I head out to Praxair in Jessup with empty 20# and empty 5# tanks?

Since you don't mill, it might be worth it to keep iodine and some amylase on hand so you can check for starch and then add amylase if needed. I saved a brew one time with a pound of distillers malt when my mash temp got out of range and wasnt passing iodine test.

Right? Pretty good, I thought I would have to back-sweeten, but it still has some unfermented sugar in there... so I am going to just let it be. I did end up adding some root beer extract to the otherwise natural brew, but really just for color and a little more flavor. This keg is going to a...

3 lbs Ethiopia Yirgacheffe Halo Bariti 240.04 + 3 = 243.04

So I have a couple of years brewing experience under my belt and decided to dabble in sodas for a change. Last week, put together a root beer from combining a few different recipes. Anyway, after boiling, cooling, and diluting, I determined that my final product was way too sweet. It seemed...

I lost a 20# tank due to a faulty hose clamp on my auxiliary co2 line... promptly switched it to duotight.

Bump... i have a kveik finishing up in a few fermenters right now and would like to recycle! Anyone?

I am not currently a member, but thinking of joining just to keep Braccioniere off the street corner, I feel like I would be doing my small part for the community...

I keep a small bowl or jar of starsan in the kegerator and rotate the brushes, throw used one in and swap out a soaked one. They are cheap enough for me to have several in rotation. Others seem to like the faucet covers, that might be an option too.

3 lbs Peru Femenino 227.7 +3 = 230.7 lbs.

Sorry, but no, he very likely doesn't. Water + white sugar + yeast = ethanol and many, many other chemicals. I would suggest you do a bit more reading and research into the subject if this is something you are interested in doing. There is a distillation forum on this site and many other...

If I am following your logic correctly, then here is my two cents. Unless you have a ridiculous lab setup, you will never be able to process sugar into 100% (aka "pure") ethanol. It is the other components of that non-pure distillation that would make it not taste good.

Smells Like Teen Spirit- Nirvana

Never gonna give you up- Rick Astley