Search results

I did a double brew day yesterday. The second beer an attempt at a full volume mash. Taking the numbers off BeerSmith under the "sessions" tab "beer house efficiency", I took a 10% hit. Not bad, a pound and 3/4's of extra fermentables. Hard to compare head to head with the first beer as the...

I clean twice a year, but I do run cleaner through the lines after a keg kicks, just not a full disassembaling of the tap and QD. I found the yeast/sediment off the bottom for the keg creates a lot of sludge and stuff in the lines.

What's ALC? I use BLC. Seems to do the trick at least by the color of what comes out. I run hot water, then BLC, water again and then Starsan. Disassembled and soak all the QD and tap parts. It's a project when you have a few taps.

Double brew day done. Just finished up, 6-1/2 hours. 5 gal of Czech Pils and 5 gal of a Classic American Pils. The CAP was a full volume attempt. Went well, need to look review the statics.

Just ran the test test again with the other brew club I'm a member of. 9 people took the test, 3 bjcp judges, the rest all seasoned brewers. 8 correctly identified the different beer. And it was evenly split on which beer was preferred, one person did give a preference. We did the test outside...

You got me thinking. I can see some times saving here. If I can dump the wort from the mash faster, I increase the BK heat faster possibly bringing it to boil faster. Currently I wait until I get about 3-4 inches in the bottom of the BK before applying heat. Then I increase the heat slowly as...

I've got no suggestion, but let us know how it works out and what you eventually do. I'm a keggle, fly sparge guy, too. I'm not sure if it will save much time as on an average 5-gal batch, 10+/- lbs grain bill, it takes about 30-minutes to fly sparge. That is about how long it takes me to bring...

I won't change a thing. This is your chance to see if under pitching creates a huge difference, especially as much as you brew, probably a very familiar style to you.

Brings back some good memories of drinking St Paulie Girl dark. For some reason always loved that stuff when skiing. Also saw some Michaob amber bock on tap the other day at the local tap room. Haven't see that in years. I got a delivery from China last week and the local company was called...

It is interesting how a bit of acid really cuts the bitterness, but I never noticed it improving clarity before.

Sorry , I posted this over on the Warm Fermented Lager thread a few days ago forgot to update here. Did a simple Helles, 10-gal batch. Split it and warm pressure (WP) fermented (8-12lbs, 65 degrees) and cold fermented (no pressure, 52 degrees), both for 14 days using Nova Lager. When the cold...

Sam Adam's got it all started for me too, except it was the Oktoberfest and only being able to get a few months out of the year.

Get a water hose cap and use water to pressure check it.

Pick a beer style you like to drink. This is the most important thing, then buy a kit. If you don't have a grain mill, tell them you BIAB, so the crush is correct. Keep the recipe/process simple. I would stay away from a NEIPA, with all the whirlpool, temp changes and dry hopping. Then go for it...

Happy Father's day to me! Couldn't resist. A $75 knock-off, new from China. Disassembled last night and cleaned everything. Quality is better than good to excellent. Chrome, not stainless. The flow control guts are such that you need to use the shank provided. I only have 8 taps on my keezer...

Welcome. Looking forward to your contribution to the collective group.

Someone mentioned using dairy industry chemicals in a thread a few days ago. I tried to follow-up with them, but got no reply. That stuff is super cheap. That industry uses stainless steel, deals with "milk" stone, uses acid to sanitize/clean, etc., just don't know enough about it.

Good idea, just not sure I can hold everyone's attention that long again 🤣. I'm taking it to my other club later this month and will post results. I also asked what was the main reason used for the precieved different - aroma, visual, flavor or table talk? Also, which beer would you prefer to...

Did a simple Helles, 10-gal batch. Split it and warm pressure (WP) fermented (8-12lbs, 65 degrees) and cold fermented (no pressure, 52 degrees), both for 14 days using Nova Lager. When the cold fermented raised for diacetyl rest, lowered the WP to this temp, then crashed both together and...

With the price of liquid yeast these days, I've gone back to quite a few of the old dry standbys - s04, s05, nottingham. After a few brews with these I wondered why I stopped using them. Also venturing more into other dry yeasts, mangrove jack seems to have a good lineup.