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Hey, I've had a similar problem, on my keezer at home and the tap room I work at. I think that part of the problem is that for the first pour, there's beer in the tap (outside of the keezer) that is warmer, and the faucet itself is warm too. To add to the problem, once there's a little foam at...

I love SS Brewtech's stuff so much!

Yeah, unscrew the quick disconnect post at take a peek. You might be able to try and screw on the posts from your 5 gallon kegs, and if that works just get replacement posts from you LHBS or an online supplier. Cheers.

You do end up having some cone loss, though the racking arm helps to minimize that. You dump the yeast after primary so that a) you get the beer off of the early floculant yeast/trub/cold break goo for secondary fermentation and prevent off flavors from that, b) you're left with mostly good...

The 2015 BJCP guidelines have a specialty IPA category (21B) with a subcategory for black IPAs. (http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf) The listed IBU range for Black IPA's is 50-90 (~10 higher than standard AIPA's), but my real answer is "USE ALL OF THE IBU'S!!!" :mug: I think...

Do you know how long you were at terminal gravity before you tried collecting yeast? Even though WLP002 is highly flocculent it might need a bit more of a push before falling out. You might try waiting at terminal gravity a bit longer, or chill it a few degrees if possible to try and get it to...

Do you know how long you were at terminal gravity before you tried collecting yeast? Even though WLP002 is highly flocculent it might need a bit more of a push before falling out. You might try waiting at terminal gravity a bit longer, or chill it a few degrees if possible to try and get it to...

Fantastic article! The scientist in me is pleased to see your sources too lol Cheers!

Not for what you've described exactly, but we use one in the brewery all the time, like when pitching a certain volume of yeast out of a brink (basically a modified keg). Depending on the batch size, and volumes required, it might be rather heavy to lift your vessels. The other problem i see...

Hah, the food babe can stuff it along with her complaints about fish bladders in our beer (isinglass). Why not complain about putting cow hooves/ in too? (Gelatin)

Yeah, but are the phytoestrogens still biologically active after being boiled for an hour and potentially being chomped on by yeast? Further, what concentration would they end up being at in the beer? How much is in the hops and how efficiently are they extracted during the boil? I've done a...

Are you pitching 1 pack into a 5 gallon batch? What's the OG on the batches? If it's a 5 gallon batch at low to moderate OG, then you probably don't need a starter (based on my experiences with beersmith software) You might want to calculate yeast pitching rates (mr. malty is free? Never...

Why with the rape comparison? Can't we find an equally offensive but less hurtful comparison to make? There's plenty out there to choose from. Anyway... as far as it being an alcoholic beverage, no doubt there will be some alcohol. But it would be interesting to see what else is produced by...

Why are you concerned? Are you picking up off-flavors that you think might be a result of oxygen exposure? It would be helpful to hear why you're thinking oxygen is a problem here. Other thoughts: oxygen dissolves poorly into warmer liquids. Transferring before a cold crash rather than after...

Once more unto the breach, dear friends!

I've read For the Love of Hops and am working on the water book now, and will be getting to the yeast one next. I've found them to be very informative so far, and rather technical. The more you know about brewing the better, but on the other hand, you can make great beer without knowing much...

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