Search results

Well yeah it’s better than no news. I feel for all the employees & their families that lost jobs.

Yeah I did the same because back when I moved up to 12 gallon batches first run I put an airlock on it and it pretty much blew it off when things got rolling. Basically I get a cheap quart spray bottle from the dollar store and drill a couple holes in the upper neck so I can run a shower...

Anyone use regular old washing soda by itself for anything? I was thinking of using messing around with it an seeing how well it work with cip cleaning because man it’s cheap.

I don’t know if this counts as a recovery story. I feel like I have to credit the yeast for this one. Years ago I had a 12 gallon batch of honey wheat going. It was spring time and the bees were out. I couldn’t keep them out of the shop where I was brewing, I bet when all was said and done I had...

When I first tried biab I done a few 5 gallon batches to see how it would work out. With the 5 gallon batches I never had more than 12 pounds of grain so snatching the bag out was easy, but when I start back my usual 12 gallon batches it got pretty cumbersome. That’s when I got a ratchet...

Which bag is that?

I made a roll around hoisting beam thing basically just a piece of vertical 1 1/4” square tubing with a 2 foot 90 degree section attached up top with an eye bolt through it to attach my ratcheting pulley that’s rigged for 2:1. If you don’t weld or do metal work you could probably come up with...

Yeah I like the simplicity of biab over my old 3v fly sparge ways. I haven’t been an efficiency chaser in years but more of a consistency chaser a with my recent back and forth trials between 3v & biab, Biab is the way to go for me. Years ago I chased efficiency on the 3v doing multi step...

Yeah maybe one day I will have a dedicated space but sometimes you gotta live within your means & make do with what you have. With the wife going back to school and raising 3 teenagers that kinda how it is for now.

Yeah that’s about what I got it at now, but I would rather not mess with it because I know what to expect I just about always hit my og plus or minus .001

Yeah for sure. I’ve never gotten my time down to 4 hours though. My biggest time waster are setting up, moving things around & chilling. I yield about 11 gallons on packaging day. Chilling isn’t a total waste though because I sanitize my fermenter & start cleaning up a bit. My brew area is...

Yeah, I’m lazy. I use the calculator.

Years ago, when I first got into home brewing, I started out with extract batches, but soon graduated up to all grain. Back then brew in a bag was not a thing or if it was, I didn’t know about it so I had a three tier system that I use for several years. Life got busy though, and I took some...

What What pump you using?

I’m wondering if any of our friends down under have any cool tricks or methods, I think I’ve heard them mention tight water restrictions so they have adopted a few unique non traditional methods, no chill brewing comes to mind.

I’m too chicken and paranoid to skip the cleaning. Not saying it won’t work out ok but I would lay in bed at night thinking of the worst possible scenarios and how it’s all because I skipped cleaning 🙂

Yeah been thinking about a keg washer or diy cip type thing.

Yeah few years back when I started back that’s what I started practicing. The hot chill water gets captured in some buckets and then when Wort temp gets South of 100f I start recirculating ice bath water with a pond pump. Save quite a bit of water. My process usually yields just under 12...

Couple years ago, I started back brewing after some time off and one of my goals was to waste less water on brew day. I started capturing the hot water off my immersion chiller for cleaning later and I also recirculate the chiller water with a pump in an ice bath. So I’ve improved but I need...

Maybe a dumb question but what yeast did you use and what was your attenuation or what was your original gravity and final gravity? The beer might not have finished And you still have a lot of yeast and suspension.