Search results

I normally am more politically correct than this, but this is complete ********. I bought a brand new 1.5" TC Riptide from Bobby at BH and just a little over a year after I bought it, the impeller had a hole in the side of the metal part of the impeller and the press-fit shaft was loose. I...

I love mine. I used it to do an automated three-step fermentation schedule on my current Hefeweizen. The control is very tight and if I played with my fridge and hysteresis settings more I'm sure I could make it even better.

One thing I have found with the Baby Oxebars I forgot to mention in my post above, is that even though they come with a PRV that's supposedly rated to like 30 psi, they start leaking very slightly at lower pressures than that. Not that I would ever suggest such a thing for safety reasons, but...

Where did you purchase them from? I've owned two of the 8 Liter and now eight of the 20 Liter and I've had to warranty one of each of them for the same problem. That said, I had one that was leaking, and I was able to get it to seal by doing the following: Remove both the yellow and red posts...

Yes. I'll put about one gallon of hot water and 1/4 to half a scoop of PBW in there, throw the floating dip tube assembly in there after disconnecting it from the top and then just put the top on and violently shake it. If the krausen ring is hesitant to come off, I'll just leave the keg...

You can get them from Morebeer. They are insanely cheap and free shipping as well. I love them. They are incredibly easy to use and clean compared to standard corny kegs, and best of all they come standard with floating diptubes WITH a filter in the event you dry hop in keg...

I pressure ferment in Oxebar kegs, therefore I have visibility of the krausen itself and I can tell you that with or without fermcap (although obviously it's safer to put a few drops in), the krausen height only reaches 1/2" at the absolute maximum under pressure with any standard lager yeast...

Warm it back up and fermentation should resume. You'll be fine.

The Cary crown finish 375's can handle 4.0 volumes. Cary directly confirmed that themselves when I reached out to them. I and many others bottle Belgians in these. https://www.northernbrewer.com/products/375-ml-belgian-style-beer-bottles-crown-finish I stock up on these when they go on sale or...

I actually think your warm conditioning time is overkill. Personally I have been keg conditioning most of my Belgian ales (rather than force carbonating) and they go into the kegerator two weeks after priming and sitting at room temperature-ish. I actually have changed my mind about the...

My issue with the lager I brewed under pressure with 860 is the sulfur. It's a farty strain and I was burping the keg for a long time to get rid of it. I would use 34/70 instead, or maybe S-189.

Great. I have specific advice. Let me preference this by saying that my BGS (my profile pic) is my best and signature beer, so I feel like I have a better handle on that style than any other. Scores 42-46 in every single comp I put it in. Your Chloride:Sulfate ratio is not ideal at 1.27. This...

I bought some Avangard Vienna from a local. I'm planning on a SMASH this weekend: 150°F infusion to about 1.049 75 minute boil Hallertau Mittelfruh 5.4%AA, 0.6 oz each at 60/30/10, similar to Keystone Homebrew Supply's hop bill chill to 50°F, pitch a vitality starter of 34/70, and let her rip...

Unless I'm missing something, you've literally said absolutely nothing about your recipe or process that could help us figure this out. What malts and hops did you use? Most importantly, what yeast strain did you use, what temperature did you pitch at, and what temperature did it reach while it...

Sure, but you can just use the side pipe. Should work fine. Hop bags are a nice alternative to commando hops BTW.

https://www.brewinabag.com/products/all-in-one-anvil-grainfather-robo-brewers-unibrau Literally just go here and buy one from these guys and select "Grainfather G30 Basket" or "Grainfather G30 Kettle" depending on which version you want from the options. These are thick and well made and will...

Why not just put a brew bag inside the thing?

https://pubmed.ncbi.nlm.nih.gov/16082465 "Below 50 MPa (500 atm) yeast cell morphology is unaffected whereas above 220 MPa wild-type cells are killed." 500 atmospheres is 7,000+ psi. I've pressure fermented as high as close to 50 psi (accidentally) before. Yeast can handle tons of pressure...

All beer made with Hefeweizen yeast will have this. I'll never forget the day I opened a bottle of one of my favorite wheat beers, Weihenstephaner Vitus, and it was a particularly sulfury batch (which in case you can't tell by the thread, I hate), and I took one whiff and literally said "damn...

I know exactly what you mean and straight up I can tell you the twang is from the rye. Basically at one point I brewed a hefeweizen where I replaced all the malted wheat with pale malted rye and everyone blind tasting it guessed it was from overacidification of the mash when I hadn't added any...