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I got a can of vintners harvest elderberry purée. I plan on using it for a secondary fruit fermentation in a mixed culture sour. The only other time I’ve fruited a sour beer was with some apricot purée. That was a 49 oz can in a 5 gallon batch, which I think turned out pretty well. This...

Sounds good. I have one RipTide that I use to move wort around, then it’s tied up during cooling to recirc cooled water through my immersion chiller. I reckon I might get another one to whirlpool at the same time. I’m also toying with the idea of directing the outlet into a strainer at some...

Can anyone comment on how well or how poor wort with pellet hops will go through a Blichmann RipTide pump? I don’t put my boil hops in a bag or strainer, but I’m considering setting up a whirlpool for my immersion chiller. I run pretty wide (5/8” ID) tubing on either side of my pump. If I send...

Does anyone have any experience dry hopping with hop hash? I got a few 4 oz packs and used 2 of them in the boil on a 12 gallon batch. They were much more of a resinous blob than I had expected. I’m not sure how well it’ll break up and dissolve into solution on the cold side. Into the boil...

Yep, the current burner is 5-6 years old. The new burner will be the hellfire. Cool setup, 501. It looks like you cut holes in a SS countertop to accommodate dropping main body in, and then chopped the legs to sit on top. Is that right?

Cool, 6” between kettles sounds good. Yes, I should have mentioned I planned to rotate the current burner/ venturi bell 90 degrees to give more space on the stand, and the second burner would be positioned the same. I’m still thinking about adding a few planks to give me more room to keep the...

As is, I could definitely get another burner on there. However, I’m not sure if I’d have unexpected issues from crowding. If I place the burners just far enough away that my kettles fit next to each other, might there be issues like a hotspot in the middle? I’m wondering if it’s best practice to...

Here’s a pic

Currently, I have a single Blichmann burner affixed to a stand on casters. I’m looking to get a second Blichmann (and potentially a third later down the road). Based on the size of the rig I built, I’m wondering this: How far apart should two burners be positioned? Or maybe more to the point...

You know you’re a home brewer when at the grocery store, your five year old says “look dad, they have hops”. You turn around and find artichokes.

if hell exists, I’m sure it is an eternity of measuring DME from previously opened bags.

I appreciate the feedback. I agree; I think I was overlooking some fundamentals; FG should be driven by mash profile, and yeast should be given every opportunity to be as healthy as possible. 1.4 mil/ml/P it is. I’m making an 11 gallon batch, so I need a metric @$$ ton of yeast. Working on...

I'm curious if anyone has any thoughts or experience with a pitch rate for this recipe from Brewing Classic Styles. OG should clock in somewhere around 1.100+. FG should be around 1.037. From the Yeast book (both books co/written by JZ), he recommends a pitch rate for high gravity beers be 1.4...

I’m thinking about getting a large mesh basket for straining boil hops. Conceptualy, I’m not a fan of the typical hop strainer. Even the biggest of those seem a bit small for a heavily hopped IPA, and in any case, I’d prefer to let my hops have the full kettle to roll around in. I’d like to get...

At least in my experience, you should still be able to taste the sourness while in the presence of the sweet wort. The perceived sourness will certainly be higher in a dry, fermented beer, but the starter should be akin to lemonade, tart, but sweet.

I can’t seem to find an answer online, at least after a brief search. I usually use Wyeast yeast nutrient, but I got some BSG superfood at my last trip to the LHBS. As I’m looking into it, it seems like the BSG stuff is more specifically intended for winemaking. I know nothing about must, so I’m...

Silicon it is then. Cheers!

Any one use Gorilla Glue to affix the collar to the freezer? With my first keezer, I used some sort of caulking glue. I’m making a new one, and the hardware store guy recommended Gorilla Glue, based on the project I described.

Gotcha. That makes sense. Sounds like a desiccant is the way to go.

I also started thinking about literally putting a dehumidifier in there. Its a big keezer, and would have the space. Something like the below link. Anyone run a dehimidifier inside a keezer? https://www.amazon.com/dp/B078YB4ZFJ/?tag=skimlinks_replacement-20