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Depending on the size of your hose, I've used these before I upgraded to only things with spouts https://www.amazon.com/binder-clips/s?k=binder+clips edit: The hose can go through the "handle" portion and hold it still

I'll try it again without the pressure, just a blow off tube. I'll let you know what I think. I do, it's much easier, and I wind up with around 4.5 gallons (1/2gal of garbage in the bottom of the corny), which is fine for me. At least recently since we haven't had too many parties the past...

First psuedo-lager with Lutra. Vienna lager, a recipe that I really like and I brew about once every 3 months that seems to be all mine for whatever reasons. Usually use 34/70 under pressure, used lutra under pressure. 15 psi for 6 days at 68°F until it seems to give up at around 50% apparent...

Never too much Amarillo. That hop is by far my favorite of any hop I've yet to try. I mean, I make a 5.2% APA with 2oz of Amarillo dry hop 3 days before kegging and I have been thinking about doing a double dry hop version of it with 1 oz at 48hrs after yeast pitch and 2 oz 3 days before kegging.

This influences my brew schedule, too. Sours? Saisons? Anything English or Scottish? How about a nice happy WC IPA? Nah. This is WI. We have a ton of hazies and lagers with some brown ale sprinkled in. That's about it.

True. I'm just getting into buying by the pound. Got my first 2 pounds a couple weeks ago, Hallertau Mittelfruh and Amarillo. Those are my 2 go to's, style depending. I'm also looking at a place like Blue Lake Hops (heard them on a podcast a couple weeks ago, Experimental Brewing maybe?) cuz the...

Thats was mine, too. Until the cost of certain hops doubled or, in some cases, tripled. Now I refuse to spend $20 on just hops for a 6% beer. 😔

Changes from year to year and season to season (usually whatever my wife likes that I brew is the rotation that year/season). Summers: last year was a Kolsch. This year is a fruited sour wit. A couple years ago it was a Blonde ale. Next year, I'm going to try and lock down my Mexican lager in a...

looks like a homemade counter pressure bottle filler https://www.midwestsupplies.com/blogs/bottled-knowledge/how-to-use-your-counter-pressure-bottle-filler

Where does this mythical shop exist that only charges for the gas, not tank? I mean, I've been charged $50+ for empty tanks, and thats pretty much industry standard. The LHBS shop has 1 tank on the books now because they sold one. If those 9 came in for an exchange, they have 10 still, because...

If you trade your car in and drive away with a new one, sure, you'll pay more for the new car cuz your old one was worth less, so you pay the difference. But the car dealer's inventory didn't "go up". Even if they're the only car dealer within 500 miles, so all car deals need to go through them.

I just ran across this blog post yesterday. The research cited here indicates that for the first 24 hours, yeast don't need and will be better off with no pressure, then you can pressurize away. My next batch, I plan on pressurizing the corny to 15 to seal it, throwing a spunding valve set at 2...

The idea is ANY oxygen that touches the product once you start grinding your grains is bad, full stop. The dilemma is yeast need the O2 to regenerate enough to ferment appropriately. So, what I've been reading and hearing through podcasts and such (since I don't do LoDo cuz it's a ton of extra...

That's a mash out and, really, completely unnecessary for your test run. I rarely do them for normal brews. It's designed to stop conversion (the enzymes denature above ~165F), but if you're mashing for an hour around 150F, the conversion is done and you're not stopping anything. Just drain...

I've had a SS Brewtech bucket for about 5 years and it's seen probably 75-85 batches run through it, and two times it didn't create a good seal. No clue why. I pulled the lid off after reaching terminal gravity and the gasket looks good. Best I can tell, the blow off elbow nut got loosened and...

Mashing with a mint julep

Lunch beer. Ale Asylum Hopalicious

Adding acid malt and adding lactic acid are essentially the same thing (acid malt is just pale malt treated with an acid fermentation, leaving residual lactic acid on the malt). It was an answer to German purity laws that prevented acid being added to beer. My preferred way to make a tart beer...

This is pretty common. Had I known when I got into kegging, I would have bought a used 5# tank for $50 or so instead of the $80 new one. I even did fills at a welding store that claimed on small tanks they could only fill it about 3/4 full for whatever reason, and still charged me $10 for it...

Are you talking about this kit? https://www.northernbrewer.com/products/cascade-mountains-west-coast-imperial-ipa-all-grain-kit It has an OG of 1.086. That kind of fermentation is pretty normal for that big of a beer. I wouldn't worry and you probably, unless you made two 2-L starters, did not...