Search results

I've got a chest freezer that I got a few years after turning another one into a keezer that is supposedly rated for garages. Of course, that one sits inside while the keezer, not so advertized, sits in the garage for childproofing reasons... I'm not sure exactly which aspect(s) are engineered...

Day Tripper, good call on the 3 in 1! $13 simple electrical job did the trick. :mug:

Interesting stuff about filter pressing, that tidbit's eluded me thus far... There could probably be a pretty long book just about recently challenged/updated brewing "wisdom," especially in homebrewing! :bigmug:

You could theoretically use said vacuum pump if you're really dead-set on it to do a variation of Doug's suggestion, placing some sort of membrane or mostly occlusive press type object top on the grainbed, and use the vacuum pump to draw on the grains, thus using atmospheric pressure to push on...

Thanks, that looks at least a little promising, I'll look into it! The real tragedy here is me trying to fill a growler with a Belgian Golden Strong carbed at 3.5 vol from a keg that's probably 20 deg warmer than it should be and nearly empty to share at a homebrew club meeting on Monday. I'm...

Good info in that thread, but the compressor is not running. When I plug the keezer in, I hear a few "tic" noises for maybe 10-20 seconds, then a "pop," then nothing. The light in front stays on. I haven't pulled the motor cover off yet. I suppose it could be a low pressure interlock...

It seems the heat in my garage was a bit too much for my keezer, as sometime in the last 24 hours or so it seems to have shuffled off its copper coils, run down the drip tray and joined the choir invisible. I'd rather not replace the whole thing, as it's got a rather nice cherry "collar"...

Interesting, I never heard of aquarium/aquaculture type uv filters requiring micron filtration, though they also probably don't have to be 100% effective... Maybe it's not really practical given current technology, though I suspect there is a certain intensity and time, plus vessel design that...

Perhaps, I was also thinking UV would fall into a sort of more energy, less penetration category along with most EM spectrum stuff, but apparently it's not so linear when it comes to light... UV-C seems to be right at the threshold between really shallow and really deep:

heh forgive the malapropism... As I mentioned though, the technology does seem to be enjoying a sort of renewed interest these days due to COVID, and there are some lights on Amazon as low as the $20 range: Amazon.com I figured the advantage would be not having to wait for microwave-boiled...

I had a bit of an apostrophe recently: UV-C is a long-established means of sterilization and chlorine neutralization, enjoying a bit of a rediscovery these days with COVID. I'm thinking it would be a great way to treat say, yeast-rehydrating water, or priming sugar water. Any thoughts...

I think Wyeast 1728 Scottish Ale might be a good candidate for you if you're looking for a lot of body in that abv range. There aren't many that handle that much alcohol and are low attenuators. Higher mash temperatures also produce less fermentable worts, though there seems to be some debate...

I really wouldn't worry too much about getting a gravity reading before going to secondary. You want some yeast activity remaining to eat up some of the oxygen introduced from the transfer if you're going to do it. Watching airlock bubbles is perfectly acceptable to decide when to do it. As...

I suppose the stakes (steaks?) are a bit higher when dealing with an already pressurized product. I never check my dent-ridden kegs for bulging. I can see the headlines now... "Homebrewing bonehead found dead; online forum-goers unsurprised" "Should have made a cock ale"

After reading through that CDC site, I agree the pH seems to be the main factor making some foods more prone than others... Botulism spores are airborne and beer has a surprising number of risk factors: "The conditions in which the spores can grow and make toxin are: Low-oxygen or no oxygen...

I wonder if that Viking Red Active and the Red X are essentially the same, they look to have pretty similar descriptions. And I should have known that cock ale would eventually rear its ugly head in this discussion (pun intended)... heh... I wonder if it suffers the head retention and...

I'm a bit wary of hibiscus as an ingredient after Magic Hat's hibiscus cucumber disaster "HiCu," which I thought tasted like pure shampoo. Did yours come out good? Was it just their process? And I don't know about the botulism, I've always associated it with canned vegetables... What makes...

I haven't, I've always gone the small amount of roasted barley route. Even cold steeping I tend to get a fair amount of flavor carrying through, though, so a red base malt sounds interesting to play with... Thanks for the tip, I'll have to give that a try sometime!

Fair enough. It actually started with "I want to brew a red lager," then the name came to mind, then the bone gimmick. I don't know that I had much more of a goal than that. Now it's become a bit of a curiosity if there's any way it could work.

Every once in a while I'm compelled to brew a beer around a name or concept. So a while back I came up with the name Blutlager (Blut being German for blood/gore). It was originally just going to be a deep red lager, but then I thought back to some earlier homebrewing days of doing weird, fun...