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Packaging line video is out as of 1day ago, 3.7k views already

They didn’t, that should have been part of the cellar Ops but they didn’t. They are shading critical info like some grains and fermentation temps however were very open about hop varieties they use.

Treehouse just posted videos of their brewing equipment and cellar operations in YouTube, the equipment video (9 days ago) already has 26K views… the cellar video (2 days old) barely reached the 7K mark (7.1K).. and a packaging video is on the works.. these videos will reignite this thread for...

Extremely noticeable - Briess brewers malt (a.k.a ‘Pale Malt’ or 2-Row) is a straight to the bone malt when compared with lets say Rahr’s ‘Pale Ale’ Malt which is kilned slightly more and with much more flavor.. I’ve been brewing with Rahr’s Pale Ale Malt and it’s such a great malt. I will even...

Check out Keystone Homebrew Supply in Montgomeryville PA https://www.keystonehomebrew.com/ I buy at the store but they also ship (shipping next day for stock items) and also do curbside if you are in the area. Their staff is also very knowledgeable.

Perfect time release… 🤭🤭🤭

By the way it seems spent grain is not that friendly as it can kill horses.. and if the mash was hopped, don’t feed it to your dog as it can kill them too, hoppy dog treats = dead dog. Same with grapes I heard… 💀💀💀💀 https://www.homebrewtalk.com/threads/spent-grains-to-horses.703861/ If using...

SG could be used for growing mushrooms 🍄!.. Forget about crackers, bread and cookies, the biggest bang for the buck will be for drying and making protein powder so we can grow 20-inch arms like Nate and Damien from TH did back in 2016..

+100, one of the reasons I stopped using my SS brewtech bucket, other than decreased batch size, was that the beers didn’t match my carboy ones, I always suspected leaking oxygen and now that you mentioned this it makes sense since their gaskets are way too big and I never felt they seated...

@BrewnWKopperKat Never tried that but I would worry about physical nature - every time we solve a problem we usually create another problem - my assumption in this case is that the high temperature that helps you condition faster may facilitate faster oxidation, that’s why I will recommend using...

It’s an approximate, I say 10 mins but it could be 7 or 8, I usually spray the bucket with CO2 at about every 4 bottles so it could vary. The way I do it works for me with no issues but continuous CO2 will be much better for sure.

A second line with its own separate valve will be a great idea to pressurize the SS bucket, that will be a near perfect setup. After so many years I tried a lot of variations and I can say after multiple times that you do not want to bottle with an active yeast.. when you bottle like that the...

LOL, It’s not a spritz, it’s actually a good amount of CO2 that I spray every 10 mins or so.. it will be awesome if you can isolate a good amount of fermentation gas and will save you some $$$, my method is well set and don’t want to explore any options for now though

These are pictures of my SS bucket setup and one of the beers. I always use the dishwasher door as my working surface and when bottling is complete I just close the door and clean up the mess. As to cleaning the bottles, I run them in the dishwasher with a high temp cycle (with little bit of...

I’m not related to the thread however I might think it all boils down to surface area and time of exposure. Since bottling takes time to complete, exposing the beer to air by transferring into the bottling bucket will have an impact due to the initial agitation/recirculation of the beer, the...

For option 3, I will suggest using Brewers Best conditioning tablets placed on each bottle in order to avoid having to agitate the beer to dissolve any priming sugar.

I’ve been bottling all my beers for 12+ years (mostly IPAs and New England IPAs) and I know the frustrating sentiment very well - an awesome bright hoppy ale that after couple days in bottles now looks like blended with Arizona iced tea and tastes nothing like that first sample out of the...

Yeah I re-use yeast multiple times. Knowing the yeast is fit would a positive for me to know what to expect. We hear brewers mentioning that their house strains can only go up to certain number of generations before the beer quality is impacted, maybe this can also help with that. Also once the...

Same as you, I’ve never had issues with a stuck ferment but have seen a lot of those here in this and other forums. Having a fit yeast increases the likelihood of that yeast attenuating to its label specifications. From my point of view, I would think this is an advantage as it helps minimize...

@VikeMan, agreed, for biological systems is probably not linear but for the average brewer should be good enough approximation. My gut feeling tells me the same that you are proposing - the need for bigger starters - even when my horrible math shows that the volumes may not be that far from what...