Search results

It’s more stanky like old cheese

Sucks cuz I have a beer ready to be kegged and that’ll be the second drain pour. Oh those poor hops. Sad but I’ll get a new mlt tomm

I think I survived most my beers with it but once it broke the inner plastic insulation and when I pushed on the bubble out came stinky stuff I’m guessing that’s tainting my wort

It’s not hip burn it’s a back tongue vomiting inducing astringency

I’ve also noticed a leak coming between the outer valve of the cooler as it drips down during mash rest and it stinks too like it’s just old mash water pushing out between the valve and the cooler. It smells like the coolers got an infection. Like one would with an abscess.

I thought it was just scratching the interior but apparently it breached that and now mash was getting into the interior and god when I pitched in the bubbled scratched part of the cooler prob old wort oozed our and it stunk

So I’ve been brewing with my converted round 10gal cooler for 6yrs now but lately I’ve noticed where my false bottom has scratched the sides of the cooler. Didn’t think anything of it till last brew I had a really bad back of tongue astringency that just wouldn’t go away even a month in the keg...

I’ve been reading about this soft crashing to drop yeast then slightly warm up the beer for dry hopping however I have no real way of hitting those temps in the 50’s for a soft crash without placing my full glass carboy in my keezer then taking it back out again and that suckers heavy. So I was...

does that go for both brands or just the omega?? Think after reading some google stuff I’m gonna go with the voss. I like the description of the esters and that it tends to hang around the haze more.

I’m not brewing this till Sunday or Tuesday so I have time if it’s necessary. Shooting for a 7.5% neipa

Thinking of doing a quick turnaround like 7 day neipa and using a kviek yeast, my lhbs has both llalmand dry and omega Voss, I’m not dedicated to one over the other never having used either. Do I need to either rehydrate the dry or make a starter for the liquid yeast?? My plan is to brew Sunday...

No one uses these?

I’m in the market for a new fermenter, I love the price on this and all it’s options and that I can buy a lid already equipped to do my pressure transfers to my kegs. My only questions are I cold crash in my keezer. Is there a carrier for this vessel like a carboy cattier so I can lift it up...

Sorry double post

Idk if this would be an issue but as I just finished cleaning my cooler I noticed where the false bottom has worn away some of the inner plastic and liquid has got in there and as I pressed on it water came out and it stunk. So maybe that was leaching into my mash causing an infection of loss of...

I’m sure it’s an obvious thing I’m missing here.

Pretty sure I have them in my profile maybe I don’t I’ll have to double check.

From the link I’m wondering I use a false bottom custom made by jay bird but when I get my pbv then put the kettle on the burner I then drain the rest of the tun to clean cuz there’s always wort leftover and there’s at least a gallon or two that comes out before the tun dries up enough for me...

This is why I’ll prob have to start taking pbg values again. Weird I was always overshooting my og when I had my grain crushed from my previous lhbs but they closed and then before I got my mill I was using another lhbs and I was always short, same process every time so then I got my mill found...