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Sorry, I dont know what that means

Yep, good practice, I used it when I was starting with lager a few years ago. But this time I didnt have any on hand :( Thanks for reminder, will certainly stock up on dry yeast.

LOL, that is a few years and 50ish batches worth of whistling! Thanks for the idea, I should review my process since I was brewing on autopilot for a few years. I was reading long time ago that certain temps may cause yeast cells to burst, but I dont remember what temp that was. Do you think...

Good guess, I just cant think of any problem with the wort, apart from some infection maybe? It was mashed at 150F (my usual pilsner grist, only fermentables in the mash) , 90 min boil, lowered to 50F, oxygenated for 3 min. My bet would be frozen yeast before it was collected from fermenter...

I am not new to lagers ;) I usually get active fermentation in my 6.5 gal lager batches within 24 hours of pitching yeast (starter or harvested) at most. This time the lag was 4 days! Fast Ferment Test had similar 48 hours lag at room temp! So I bought fresh yeast (same as original, WLP 830)...

Hey guys, I asked ssbrewtech.com a couple of days ago, but received no reply, so here it goes. I have been using SSBrewtech 14gal conical fermenter for 2 years and 7.5" sight glass that I use for collecting yeast. https://www.ssbrewtech.com/products/sight-glass-1-5-tc-in-line I was wondering...

I was shopping for brand new kegs and ended up buying a few from a single vendor in May 2017 . After the kegs arrived I noticed that they are dated 2014. It took me and the vendor a while to figure out these kegs are out of manufacturers warranty (AEB). This is after spending about $100+ per...

And the results are??

Dyqik, my Boilermaker does have open topped sightglass with bottom opening at 1" above false bottom. How exactly can I use it to monitor the flow/pressure? Doug, thanks for breaking it down for me. I will want to calc my sparging efficiency since I know it is a weakest link in my 2...

This sounds brilliant! However, I am about to stop cold crashing due to acquiring conical fermenter. Even when I cold crash and fill kegs from fermenter at 35F, it takes about 30-50min at ambient 70F for any trace of condensation to form on keg surface. This is probably due to very low...

Changing the gas tube once the keg is filled would defeat the purpose of closed transfer IMO.

I was wondering (and searching a lot) what flow rate do people run their RIMS at, esp. with Blichmann mash tuns? From my experience, Blichmann's published RIMS recirculation rates are not attainable, at least on my system (2 vessels both 15 gal Blichmann Boilermakers G1). I know that for 15...

Don't you just love threads like this?

Obsessive?? Nah... For a casual observer, like my wife, seeing that I have a keg on scale while filling it with beer would seem a bit obsessive. However, your low profile setup with T+hoses wouldn't even peak hear attention :D I will reserve your approach for when I finally switch to using two...

Would you consider swapping your 20g for my 15gal Blichmann G1 kettle? Mine is in pristine condition with whirlpool fitting at 14gal mark.

Thank you for all your suggestions guys! @gl_az - I like this idea, however, it is only applicable to 2 kegs. However at this time I am planning to package 9 gal from fermenter into 3 3-gal kegs. I will keep it for when I switch to 2x 5gal kegs for my batches. @doug - lol, I will have to...

I am in the process of putting together my closed pressure transfer process from conical fermenter (about to order 14g Chronical) into multiple (2-3 3gal) kegs using CO2. My conical fermenter won't have a sight glass to indicate how much beer is going into the keg. During transfer, the...

passedpawn, how do you know when your first keg is full (the lid is closed and you can't see) and when to switch your beer disconnect to a next keg? I know this old post but still wondering. I am in the process of putting together my closed transfer process from conical fermenter into multiple...

I was looking for the same and found all popular elements dimensions here: https://www.brewhardware.com/category_s/1902.htm

Is it stout brewing season yet? ;) Here is a timely article on how to use chocolate in brewing: https://www.homebrewtalk.com/brewing-with-chocolate.html In particular, among other forms of chocolate, the article suggests to use Chocolate Extract in 4 tsp – 4 TBSP quantities per 5 gal...