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wow that is warm! maybe I need to be less thorough with my immersion chiller - my well water is cold and it takes less than 10 minutes to chill the whole kettle. By the time I let the hops settle then rack it off, then aerate and pitch yeast starter - those kegs are really cooling down below...

was probably cooled to about 65 by the time I pitched the yeast. It definitely lagged but the krausen got rolling the next day once I got some heat mats wrapped around the kegs

I have used the woodstove to great effect on a saison over the winter, but it's been warm enough to stop burning for the last month and I'm not bringing any more wood onto the porch until the fall. It's a nice option when it's running, though the kids complain about the hissing/bubbling sound...

unfortunately upstairs is only about 60F as it has been warm enough to turn off the HVAC heat but not warm enough to really get the house any higher than 60-65 I have a Ranco controller to turn off the heat mats when I hit my target temperature

yes I have a leftover Ranco controller from my previous kegerator build. I ran two 20W seedling heat mats split off the output and was able to get the kegs up to 80F overnight

you know, I just looked up the "fermwrap" heaters that my LHBS sells. They list 5-20F heating capability over ambient, with 40W output. I have several of these 20W seedling heat mats - I could just bungee-wrap them around my corny kegs and skip the water bath idea...

I don't have a fermentation fridge and usually rely on a cool basement to ferment lagers etc. Just experimenting with some kveik strains and trying to rig up something temporary to see if I want to switch any on my yeast strains long-term How many watts is your ceramic heater? I also have a...

I'm trying to come up with a low-tech way to warm up my sluggish kveik blonde ale fermentation. My basement is cold right now - 55F and even the exothermic reaction is only achieving mid-60s I ferment in two corny kegs so it's partly a surface-area problem. I have them sitting on a seedling...

I wonder if a "randallizer" would mimic this effect without opening the serving keg.? The beer in the water filter housing would be in contact with the dry hops until your next drinking session at kegerator temperature

the raisins are a significant source of tannin (from the grape skins). So many people try to "fix" their cheap juice cider by backsweetening with sugar or Splenda, when what's really missing is tannins and acidity

try adding some powdered tannins first, then add malic acid. Dry cider usually lacks mouthfeel in addition to sweetness - the tannin solves that

put the spunding valve on the gas post. If you put it on the liquid post, the pressure will push beer out of the keg and onto the floor otherwise plan looks good

What are the symptoms on a water keg with a short line? Since it can't foam up like beer. I run 30 psi on my seltzer keg and I feel like it degasses quickly in the glass

It's not a supply chain issue. It's a design flaw. I emailed KegLand and they admitted they don't work, that the technical requirements were "more difficult than expected" and they have no estimated redesign date until they crack the design problem

you could do it without a spunding valve, but you'd want to rig up an airlock at least. Otherwise you're rolling the dice with sealing the keg too early (over-pressure) or too late (oxygen ingress). In my opinion, a BlowTie spunding valve is $15 well spent if you keg your beers. Makes it so...

similar, but mine have a wine filter screen on the intake to prevent dry hops from clogging the keg poppet: 10X Stainless Steel Mesh Homebrew Inching Siphon Filter Brew Beer Wine Making | eBay pressure fermentation and uni-tank-style ferment-and-serve are two separate but related processes...

I have all my kegs fitted with a floating dip tube with a mesh intake filter. Sludge on the bottom, clear beer on top, all the way down

The rice is just there for sugar, not flavor. I'd substitute with plain old table sugar. Will get you a nice crisp and dry lager

I've had good results with Belle Saison. It is known to produce a lot of glycerol, which fills out your palate and improves mouthfeel. This helps on a dry cider when there's no complex long-chain sugars like there is in beer wort

I'm experimenting with a new idea for harvesting yeast. Once the keg starts to build pressure, I hookup a short jumper line from the liquid (floating dip tube) to a 16-oz PET soda bottle fitted with a carbonation cap. So far so good. I figure I'm top-cropping the most active yeast, without...