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I've always done a combination of it and star-san. Always seemed silly but it's not expensive and I've gotten used to things having turned orange. Maybe I'll keep doing it. I need to do better at disassembling valves. I do it before I make an annual Imperial Stout, that one's too much time and...

You mentioned the last few brews, I was thinking a variety of beer. If it's just the one, then it's a lot less worrisome. All the ideas are best practices but this sounds like a recipe thing, unless there's some other special process you do for it that you don't do on anything else.

Not unexpectedly you seem to have all the things covered. Kinda leaves oxidation but I'm sure you've got that covered too.

Well, even if you aren't looking for solutions, you'll probably get conversation about it :) Were you using the same hops each time, or the same bag of grain or something? Maybe one is "bad". If not, you might consider a thorough cleaning of all the equipment, take apart every valve, outright...

Is this particular to hazies and dry hopping? Seems the last few years people have moved towards thinking it doesn't really matter, or conversely it actually ends up producing clearer beer. Please note I'm not saying you're wrong nor arguing, just curious. I typically let my wort settle an hour...

I wish I lived next door and could give it a taste! I'd been going down the road of all Vienna, moving on to all Munich 1. Would be cool to do a side-by-side with Munich 1 vs. a combo of Munich 2 and Pils. Resulting in a similar color but certainly a different flavor. No corn of course in...

@EscapeArtistBrewing : NPT is tapered and relies on the threads mushing together. BSPP is straight, it relies on a gasket on its end (the concept of a shower hose to head, or sure a garden hose fitting). Sometimes the straight threading with a boatload of tape can be jammed together to hold and...

I believe they do call it a Munich Dunkel themselves. Others have said no it's a Vienna lager, and others have said it's its own thing and not quite either. The light Briess Munich is only 6L, so I'll put that in for the majority of the grain the next time, it's not really that dark. With a...

No, but that's an interesting idea. Would prefer to do it w/ a "normal" process but I could see how that could be a missing touch.

I thought I'd follow up on this. I brewed a version that was just under 80% Vienna malt (Briess 3.5L) and 20% corn, with a pinch each of C40, C60 and Chocolate. I think once again a made a delicious beer I really liked, but side-by-side with the real thing my mostly Vianna lager was still a bit...

McMaster-Carr, using compression fittings with NPT ends. The last foot or so at the kegs ended in a barb and some of the remaining EVA barrier line, so that it was flexible enough to not be a big pain to connect the kegs. Wasn't cheap.

Interesting, I always felt it would be a bit redundant w/ having a lot of Vienna.

How long has your wort settled before your reading? I find that if I take a wort sample, I have to let it sit a while, 15 min or so, to settle some of the solids out of it. Afterwards, my hydrometer and refractometer agree a lot more closely to each other. Hydrometer basically stays the same but...

That's pretty cool! I know it isn't back-to-back but do you recall how Omega faired, 113? You mentioned 400 Series so maybe you didn't try 113. Omega's the one that's available from my semi LHBS and so I sometimes wonder if I should use an alternate brand (Omega is great overall but this...

I'd bet you're right especially w/ bottling process and a little extra fermentation coming up. I used the OYL-016 Omega "Extra Special" in a beer I made Monday, and 6 days later it's done and noticeably clear. I'll wait another week since I don't have an empty keg, but - some yeasts seem to...

I looked again but don't think you gave a time on pours, how long does it take to fill a pint glass? I'm pretty sure the physics of it is going to mandate that the pours be slower. I think it's an unavoidable side effect - you've got such a very short distance for a pressurized beer to emerge...

I think it's like peated whiskey. I'm fine with some people loving it, but I think it's vile. Same for Saison's. Maybe they aren't vile in my mind, but I'll never have one on purpose, and if I do so accidentally, I'll probably not get more than halfway through it before giving up.

Sorry, the wording might be right but didn't give a clear picture. Found this on William's site, which is where I ordered them from:. Nukatap FC faucet, and the specialized QD keg posts that can accommodate such things. I can pour foam free, just a light head, about an ounce a second.

I've got Nukatap FC faucets attached directly to the specialized QD posts, sitting on top of my kegs. It's sweet to have no beer lines at all. I get about 1 oz a second with them. Mentioning as a baseline for speed. It's slower than picnic taps with long lines, but to be able to mount directly...

A strong enough WP flow will send hops to the center in a cone, even with the IC. I do it all the time. Not on purpose really, but it does happen to work out that way. Flame out IC and WP arm go in immediately to have the wort heat sanitize them Make my attachments to the sink and pump Turn on...