Search results

I’ve actually considered that, but I always do 5 gallon batches.

Are there any concerns about the cooling capacity with the larger collar?

I bought a used keezer on Facebook about a year ago, and it is only 5cf and has two taps. It's worked well for me, but I've always thought a 3 tap system is better for my needs. I'm considering upgrading it to a three taps where two kegs sit on the floor and the other will sit on the hump...

Here’s a question for the math nerds. I want to start adding gelatin finings to the fermenter without any oxygen ingress. Here’s my plan. I have a small soda bottle that I will pressurize to about 10 psi via a carbonation cap. I’ll then transfer the gelatin finings into the fermenter that is at...

Thanks. I didn’t think about Teflon tape. It isn’t leaking anymore, but if it does I’ll definitely use some of that. Good idea.

Looks like it’s the filter cap that is causing the puddling. It’s not condensation after all. I’ve removed it and tightened it and made sure that the washer is on correctly. If that doesn’t work, I may try some keg lube to better seal it. However, I would like to make sure I check with...

I searched the threads and the internet, and I didn't find a conclusive answer. I bought the Grainfather glycol chiller on the Black Friday deal and got it all set up in the garage yesterday. I have a beer in the fermenter and I'm currently doing a cold crash. All is going well and the unit...

Bumping this because I bought a 2 tap 5 CF keezer on Facebook and I want to upgrade it to 3 taps. Obviously I’d have to put a corny on the hump. Do you notice any lack of cooling with a collar that tall?

I don’t recall any deviations from what the recipe states. 🤷‍♂️

The 33 IBUs are what Brewfather calculated. I can’t remember what the original hops were. Cascade I believed? I used what I had. I did decide to dry hop with the .6 oz of Mosaic because it had it in the freezer and thought I’d use it. I won’t sweat it too much. It’s still a good beer. The...

Thanks, fellow brewers! I thought the amount of crystal was a lot, too, but I went with it. I think it will come together a bit more in the keg and hopefully some of the bitterness will mellow out. Even if it doesn't, I'll still enjoy it even though it's not really an "amber." Then again, that's...

I start with RO water. My profile sufate/chloride ratio is pretty balanced. See the screenshot.

I brewed up this amber a few weeks ago, and it turned out pretty good. However, it tastes more like an English Bitter to me than an amber. I'm wondering if the hops added more bitterness than I anticipated. Here's the recipe. It was inspired by the Meanbrews Youtube channel. Any thoughts as to...

Thanks, all! I’m not a huge fan of extracts, so I may forgo it and try to achieve the same flavors more naturally. I’m using lactose in the boil and I’m going to make a tincture of cocoa nibs and vanilla beans for the keg. I’m hoping that the vanilla gives the beer the marshmallow flavor. I’m...

I’ve searched and searched these forums about how to use marshmallows in beer. I have a s’mores stout that I’m going to brew up, and the consensus is if you but marshmallows in the boil, they essentially ferment out and you get nothing. Plus there is the risk of gumming up my counter flow...

Ahh. That helps. Any harm in adding KMS to both then? The amount we use is minuscule and I can’t imagine that there would be any off flavors. I’ve also heard that ascorbic acid is good.

Kind of a dumb question. Does the anti-oxidation properties of KMS stay throughout the process so when I keg, I still have some protection from cold-side oxidation?

I'm getting ready to brew up a NEIPA this weekend. I always use the RO water that I get at the grocery store with pretty good results, so that's what I plan to do. I know that my city uses chloramines to treat the water, so I'm debating on treating the water before brew day with a 1/2 Campden...

Hi everyone. I know that this topic has likely been covered quite a bit, but I just haven’t found a solution to my particular scenario. I have a Grainfather conical fermenter, and I want to capture and reuse the yeast for another batch of beer. I’ve seen some videos on how to wash the yeast...

Do you do two dry hop additions? Or just a single?