Search results

Drawing off whatever you want then using the beer engine isn’t a terrible way to go - could be cool to compare a regularly carbonated version to its beer engine equivalent. BUT I suggest if you do draw from a pitcher or what have you through your beer engine you should pour it rough to remove...

Not officially “polypin” but searched for 1 gallon water bladder or water cube so you can see options there with different openings/spigots

I ordered 1 gallon polypins on Amazon years back

Rye lager just tapped this weekend. About 80% barke pils 20% weyermann rye malt

We’re up visiting the family in the Buffalo NY area. Fingers crossed that the clouds clear up since we’re in the path of totality. Local brewery has a special black IPA they brewed for the eclipse that we were able to snag a couple 6 packs of.

I really hope not! It doesn’t look or feel like a scoby from the couple times I tried making kombucha a few years back. It was like solid and didn’t break apart when I put it under the tap while washing my gear.

Interestingly the trub/goop/protein clogged the valve on my all in one unit not the fermenter. I was concerned about the same in my fermenter so I gave it a nice long cold crash after my d-rest and kegging went smoothly. The oval fruit leather looking thing was definitely a surprise when I...

Ha! When put like that you’re right…sounds gross! I think it tastes good though - at least the commercial rye beers I’ve had. Hopefully my rye lager turns out tasty as well.

Yeah I think some different approaches will be necessary in the future. Never plugged my ball valve before and never saw such goop in a wort!

The clogged ball valve resulted in me having to dump the Brewzilla into the fermenter towards the end, so lots of kettle trub went in.

I just kegged up a rye lager last night - 80% barke pils 20% weyermann rye malt, omega Bayern yeast. This is the second batch with this yeast, harvested from a helles. When I swirled the yeast cake around to harvest I noticed it had a different “texture” than the last time I did the same...

I would just carbonate the alt to 1.5 volumes instead of the normal 2.5ish. That way you won’t have issues with your beer engine.

I use a cold crash guardian, which I’ll top up with CO2 if I need to. I disconnect it so I’m sure it’s not 100% closed but it’s worked so far

I think I get trapped in the number instead of physiology mindset when it comes to pitch rates. A great reminder to always keep in mind. With all that being said, should yeast from an under pitched or stressed ferment not be saved for future use once fermentation ends? Can one “replenish” the...

Maybe I’ll sneak to the LHBS for a pack of 34/70 today just in case

I usually build a starter to pitch enough healthy yeast but for some reason I had a mental block this time. I’m at a bit over 48 hours with no discernible activity, though I had a bit of lag with the first batch. Omega Bayern lager at 50.

A follow up question on the under pitch issue. Would under pitching result in less yeast at the end of fermentation at the bottom of the fermenter? My first thought is that the yeast will bud and multiply to the max density allowed for by the wort regardless of where they start just take longer...

Thinking I might’ve under pitched by a lot on Friday. Maybe 500mL of thick slurry but it’s been in the fridge for almost 2 months. Next time I’ll do a starter…

Maybe just the luck of the draw. I could’ve done a better job skimming off the hot break but I’m not sure that would’ve made much difference. As long as it turns out as a good rye lager and I can pitch on the cake, I’ll take that as a win

I had contemplated the beta glucan rest but thought I was safe at a little over 15%. Lesson learned!