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I just heard on an old BN Podcast that I was listening to that this technique is very popular in Australia. As appose to force cooling their wort, they allow the wort to cool over night in a sealed plastic box (of some sort, I havnt seen these myself) and sanitize all of the openings. I believe...

I was boiling 8-10 gallons on a gas range straddling two burners. Used to take forever to get my boil going, pretty much impossible without having the kettle half covered. I recently bought a camp chef propane burner so i no longer have to deal with the stove and waiting forever to get a proper...

I always make sure to have two different sources of water for doughing. I will add a majority of my water from one source that is around 170F and have a second smaller pot of water that is closer to 180F for bringing the temp up if it ends up too low, or I'll leave the top off the cooler and...

+1 for reboiling. Not a full 60 minutes maybe just 15 or 30 to sterilize the wort and evaporate a little water. Add a few more hope at the end if you have them so your hop aroma and flavor dont drop off

This definatley makes sense for trying to turn a vial into enough yeast to ferment a 5 gallon batch which is useful, but I thought the point of making a starter was to get the yeast active before pitching, and chilling them will make them less active and more dormant. Seems like you can't...

I tend to get better head retention when I use a higher mash temp, 157-158. It leaves more dextrins and less fermentable sugars after fermentation.

I used to use a half covered pot during most of the boil to keep the rolling boil going, which was necessary on the stove top. I never had a problem with any of the off flavors associated with a covered boil, as they were driven off in the steam escaping from the uncovered side of the pot. I...

Could try making a starter and pitch some very active yeast at high krausen to kick things back into gear. Not sure about the amalyse. I would go by taste but russian imperial stouts will benefit greatly from time.

I use whole hops to dry hop and get great hop aroma in my beer. From personal experience the whole hops add more fresh hop aroma than the pellets, but I know plenty of people successfully dry hop with pellets. I would personally skip the filtering process as well, as some haze in an IPA is...

My starter is 1800ml, i feel like thats a lot of crappy starter beer to toss into my fresh wort, but maybe not? I have 5 gallons of robust porter ready to ferment... Im going to pitch asap

I made a starter for the first time and its taking longer than I expected for the yeast to drop out of suspension, so I can decant off the starter wort and pitch just the yeast. my wort is finished and cooled. Will it oxidize the wert if I dont Pitch my yeast right away? Or am I ok not pitching...

I've been considering breaking up a five gallon batch like that as well, I really like your single hop IPA idea. My idea was to make a five gallon batch and spilt it up post boil, with the variables in the fermenter such as dry hopping or cold steeping grains or coffee and seeing how they...

153F - 155F works well for me. i like to crank it up to 158F to add a little residual sweetness to balance out my more bitter beers, or you can bring it down to 148F to 150F for a drier finish. 153F-155F is a good compromise though. i also like to collect a little more than six gallons for my...

On my first all grain batch I learned that I needed a mash paddle! big time! burning my knuckles trying to stir the deeper parts of the mash with a spoon was painful!

I think the recommended psi is in order to keep the carbonation in solution in the beer (the counter pressure part of cpf) but hey im willing to try any thing at this point, so if the longer tubing does not solve the problem i'll give the lower psi a shot as well.

Thanks for the tip on the tubing. I'll try that before I try to use it again. It's kind of strange and very frustrating that the directions for the product make no mention of the tubing length having any affect on how the product works, so if that fixes the problem I will definatley be sending...

Yes it is. I believe it is made by fermentap? Beer and co2 fresh out of the fridge a little under 40F. Beer line is 3 feet long.

Thanks for the replies, very helpful! Unfortunately i have had zero success actually using my filler. I wasted a gallon of beer and made a huge mess in my kitchen and i'll I was able to get out of the filler was a bunch of thick heavy foam. No idea what I am doing wrong, the video on...

I just bought a counter pressure filler and I am a little unclear about a few things: 1. What is the proper way to clean and sanitize the counter pressure filler? Is it necessary to use a second keg to push cleaner and sanitizer through, or is there a better or easier way to go about it...