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Is there any reason it would be a bad idea to run a 1/4” npt brass needle valve as an inline beer flow restrictor? They’re really cheap and rated to high pressures, the valves on my counter flow chiller are brass so I’m assuming sanitation shouldn’t be an issue. Looking to slow down flow to...

Hi all, Yesterday I racked yooper’s oatmeal stout into a glass carboy and found the headspace to be excessive. I took a gas hose and filled the headspace with co2. Just for fun, I took a sample of the gas inside the headspace with a straw and confirmed it was largely co2 (not a genius idea...

Great! I was going to decant and leave some of the "beer" on it. But I'll use boiled and cooled RO. Yeah called wyeast and they said they don't have any known issues with it. I think it's just a yeast we should make a starter with a few days in advance and pitch in while active.

Thanks for the help, all. Just an update. I ended up using Nottingham dry yeast and it is bubbling away in the fermenter. Now I'm considering keeping dry yeast packets in the house. The starter FINALLY started milking up on the stir plate at 36 hours. I don't know how much longer it would...

March 2017. Had the same issues with one that was from August. There's CO2 in the carboy but no Krausen. This is my second attempt

Yikes thanks. Headed to the lhbs as soon as it opens

Brewing Yooper's oatmeal stout yesterday and noticed the packet of yeast wasn't swelling. So the wort is in the fermenter waiting for yeast and I put the yeast on the stir plate. Almost a day has passed and I'm not noticing any milkyness in the starter. It still smells sweet and no bubbles at...

I borrowed my dad's TDS meter after work and tested my source water. It is about 120ppm tds. The RO is 6 ppm tds. I'll just work off this and trust my RO. Thanks for the advice!

I attributed a lot of the problems I am getting with my brews with high PH (Lingering bitterness,poor head retention, poor clarity) and decided to go back to RO but didn't want to take any trips to walmart. My tap water has a ph in the 9s. I ordered an RO Buddie 100gpm system (No DI) and...

Sorry to revive an old thread but would it make more sense that the freezer knob would control the compressor and keep the freezer cold and the fridge knob would control the fan and push freezer air into the fridge as needed until it hits temp? The reason I ask is because I wanted to see if i...

I know the Ives way has a 211 chuck. But if it needs another chuck, I may have to fabricate or 3d print one. Do you know of anyone with a few cans to spare so I can test and tinker with my setup?

I have no idea. I bought a model 400 with a 211 chuck. I seriously went into this with little knowledge. There's not much technical information out there about beer can seaming. Do you have knowledge about seaming?

I got really amped to try canning my beer and won a Ives-way canner on eBay to see if it would can homebrew thinking Oktoberdesign.com was a viable option for can blanks but didn't realize shipping was crazy since the cans take up so much space. I sourced cans for cheap but they are still a...

Thanks all for the input. Sorry about th bump. I'll raise my kettle. I keep the flame down but don't feel like I come to a rolling boil any faster than the original 4 inch burner. Just finished a brew with soot on the bottom of the kettle and the air adjuster was fully open. Definitely not...

Bump

Hi all I had a broken turkey fryer and ordered a 10 inch high pressure banjo burner from Concord with a 3psi regulator to fit this type of frame My burner is mounted to the bottom strap steel and I'll admit it is sitting low about 5 inches below the pot. My main concern is that the pot...

Thank you for that. Nothing uglier than a headless beer. Any opinions on whether to do it or not?

So I have an oatmeal stout in the fermenter and I wanted to put some Vietnamese Coffee in it to make it a Vietnamese Coffee Stout. I decided on this after brewing the beer so I haven't adjusted the recipe in any way. Not sure if it needs it I.E. foaming grains such as dextrine. What are...

I am heavily leaning towards using gelatin finings just to drop out as much as possible and mitigate any yeastiness from transport. Any opinions on this?

Thanks for the kind wishes. Apparently I shouldn't have time to brew according to my mother but I'll make any excuse to whip up a batch!