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I bought a stainless steel baking rack that I place on my counter or brewing table depending if I brew inside or outside. Spray the rack with starsan and then whatever I sanitize something big I spray it down and then can put it on the rack for it to drain and get the contact time needed to...

I’m not sure. Just don’t know if this is normal or if it had constant pressure it would be fine.

It is reading 11psi now.

I have a BlowTie spunding valve. just charged it to 12psi since that is what my serving pressure is. See if mine holds pressure. I did notice that when closing my valve it feels closed, but you can actually turn it a few more turns before it finally does not allow any more turning.

https://www.google.com/amp/s/amp.theguardian.com/world/2016/jul/08/bruges-pipe-dream-a-reality-beer-pipeline 50’ is nothing

I would do the sanitized keg method. but make two trips and only have half the wort in the keg. Getting the wort out of the keg would not be easy so maybe look into something that holds 2 to 3 gallons that is easy to close, carry, sanitize and transfer into your fermenter. Maybe this 3...

https://www.bargainfittings.com/index.php?route=product/product&product_id=266 I don’t use cam lock fittings but I’m guessing you could get something like this to attach to the plate chiller. As other people have said you could use you HLT full of ice water. It works but on hot days you get a...

Last week I brewed a 3 gallon American wheat that I fermented in a 5 gallon corny with a cut dip tube. Easiest fermentation and transfer to my serving keg I have ever done. During primary I removed the pressure release valve and attached the airlock there. When fermentation was complete, I...

I’m pretty sure the Sam Adams glass is patented.

The Title pretty much sums it up. Seems like we need a thread to show off our mobile keg dispensing. Just like brewing beer there are many different ways to take a keg to a party, the lake, beer festival etc. Here is my mini keg setup. I had the Coleman Cooler and realized my 1.5 gallon...

Here is something else to think about. The 4 tap is mine on an upright fridge that I can fit 4 2.5gallon kegs. The keezer is my cousins that I made for her. Before kegging, I almost always created labels for my beers and wanted to keep doing that. My solution was to have the mini clothes pins to...

Here is a picture of my friends setup. Pretty simple. If you are concerned about overflow or float switch failure you could always get something like this. Watchdog Water Alarm | Basement Watchdog

Can you give some information about how you brew. This may help give some better suggestions to give you success with your current system. All Grain, Partial, Extract Oxygenate, Airstone, Shake Method for aerate the wort prior to pitching yeast. Liquid, Dry yeast do you make starters...

I have never used a sous vide as you describe. I have done stovetop pasteurization, heating the water and then adding the bottles. I did have a few burst which was not fun. It turned out these where green soda bottles that I was reusing. I don’t think I had any beer bottles explode. I would...

Since I was just winging the Wee Heavy portion of the brew I had no idea what the extended boil would have on the bitterness of the beer. So I’m thinking since I have the hops in a basket I could just pull the hop basket from the boil which would remove the hops and stop isomeration of the hops...

Forgot I had posted about this split batch. The results of both were great. Taste and in competition. The Scottish Export took Second place at the 2020 Bluebonnet Brewoff in the Scottish Ale category. The Wee Heavy advanced to the Mini Best of Show in the Wee Heavy category. The judge picked...

I brewed a chocolate stout that used 6 oz (10gallon batch) cocoa powder the last 15 minutes of the boil. I then added cocoa nibs and vanilla soaked in vodka to the primary before kegging. For the first couple weeks the chocolate aroma was awesome. You could smell the chocolate as you poured it...

I have not had Russian Rivers version in awhile but would say it is less sour then the original. I don’t pick up much wine character but have had other people comment that they do.

This is what I'm guessing happens. The sourness is "soft" for lack of a better term. I've read that Peddio produces a soft sourness so it is possible Peddio is dominating over the Lacto. It does not take the enamel off your teeth which is how I feel Jolly Pumpkin and Cascade Brewing Sours do...

Good question. I put post it notes on a bottle of my last two batches to remind me to test the pH. I’ve never tested the pH during the brewing process.