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Sorry to hijack, but is this true? What would cause this? I run mine about once a month, sometimes more sometimes less. The filters never dry. I would like to get a TDS meter but don't have one yet so I can't measure performance.

I pitched the 750mL starter. It was only stepped up one time. It could have used another step-up because I had no krausen or visible yeast fermentation after a week, just a nice pellicle. Thinking it was a massive yeast underpitch at that point I did add a small amount of WY3726 to kick off a...

First sampling of this beer tonight after a 7+ month wait. No gravity reading or pH reading, but I have to say it's coming out exactly as I would have liked. Awesome aroma and taste that takes me back to the 3F bottle which was the source of bugs and yeast. I'll give this more time to make...

I love the citra-mosaic-centennial combo. I did a hop test by dry hopping miller high life bottles with a different hop per bottle, and then blended in glasses. This was my favorite. In my opinion mosaic needs to be cut to 1/3 otherwise it gets too overpowering, though it does make a fine...

Not very hoppy, but just perfect for a nice everyday beer.

I rebrewed this and kegged the IPA a couple of days ago. The lager is sitting on the 3rd day of dry hops right now. I forgot that I used simcoe and went off memory by using cascade and ctz as the dry hops this time. Oh well. I'm setup with a temp controller and ferm fridge so I do my lagers...

I don't know about getting additional caramel flavors, but golden promise has a certain sweetness quality that might help you get there if you're not set on American 2row. Also carastan is described as being toffee-like which I suppose isn't too far off from caramel. We want to hear more about...

Here's the hoppy lager. This one was the dark horse and keeps you coming back for more.

Crickets in here for sure. That's ok the beers came put great. The real surprise was the hoppy lager. The WY2124 yeast has a slight fruitiness that complements hops well. I didn't realize it has that component until I brewed an Oktoberfest with it and didn't care for that. Here's the IPA...

Correct, that's the Sanyo 4911. I found it on craigslist for $50 minus the draft hardware and it fits two sanke sixtels perfectly after removing the door shelving and replacing with a smooth panel. It's stacked on top of a Visanni wine fridge that I use to hold a fermenter.

It works for carboys too. I tried your closed racking technique for a pair of hoppy brews I kegged over the last few days. Previously for hoppy brews I had been doing a closed transfer but pushing co2 into the carboy from a tank which wastes a whole carboy full of co2. This time, I just did...

I use the same 70/30 mix as the previous poster in my homemade carboy cleaner. Last time I was out of TSP-90 and ran just straight oxyclean through the pump, foam started crawling out of the bucket. This is with only half gallon of water. Cutting it with TSP-90 keeps the foam in check.

I'm not complaining. One of the bigger ones with a store presence in my area regularly sends 20% off one item emails, good for online or in store. I always use that email to go to the store and get my ingredients for my next brew. They won't automatically ring it up at the register, but if...

Here's what I brewed 9 days ago. This is my second parti gyle. What do you think? Mash ~ 22.00 lb Golden Promise (Simpsons) (2.0 SRM) 90.5 % 1.00 lb Barley, Flaked (1.7 SRM) 4.1 % 1.00 lb Light Carastan (15.0 SRM) 4.1 % 0.30 lb Acidulated (Weyermann) (1.8 SRM) 1.2 % Cap final...

The one time I had a leaking sanke keg, it leaked around the area where the retaining clip goes. In your leak test are you filling to the absolute very top so that even the retaining clip area is covered? I was able to detect mine by spraying starsan and observing the bubbles. Side note but...

Very nice. I've been doing closed transfers with a carboy the same way as hobomoto, but I'm thinking you could just use the gas tank to start the siphon, and then switch the gas over to the keg.

Are you entering your yeast into beersmith and also entering the published attenuation range in the yeast properties?

What is your goal with this in terms of level of acidity? The two lacto cultures you mention are far from aggressive, especially in the presence of hops. I think you'll find that you end up with a fairly low/medium level of acidity even if you tried to maximize conditions for the lacto. Also...

I'd guess it's done. A lot of people, myself included, seem to have lower attenuation with Conan. 72% AA isn't that bad and is in the advertised range of your culture. A recent blog article I read says that Conan doesn't ferment maltotriose.

I tend to agree that people need to be careful of taking the statistical results as gospel. For example, take the most recent lager fermentation experiment. 26 testers, with 12 (46%) choosing the correct odd sample. Random would be 33% in the triangle test. While it may not have hit the...