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When I gently dump the valve, there will be a slug of yeast followed by a spray of beer. I imagine it's like washing mud off with a garden hose. After the initial slug passes there will still be a lot of cake left stuck to the walls. My goal is to get the yeast cake below the bottling/keg pick...

Yep, I usually dump trub after a 2 weeks or so, and then again a day or two before kegging. It seems like there is so much yeast in the conical if I don't dump twice a good bit will wind up in a keg.

Heck I wasn't even rinsing kegs but the yeast bed was getting out of hand. I always leave them in a keezer or kegerator or they get the full service.

How long does it take for your plate chiller to cool a batch and how big of a batch? I have started doing back to back batches and cooling of the wort takes about 45 minutes with my current setup. So while boiling my first batch, I mash, those take the same amount of time. While the wort is...

I think it is cool the different ways that people brew from start to finish. I usually brew again when I can make time and I see the reserves are getting low, I always keg, force carbonate for 24hrs, and let them sit under about 8psi for a few weeks before tapping.

You could brew, dump your beer into a bottle bucket, put your wort into the fermenter and bottle after. But yes it’s a long day any way you do it.

Yes sir straight into kegs. As soon as I shut the boil kettle off I start kegging out of the conical. Once It’s empty I wheel the conical over to the kettle and pump the cool wort right in the top.

That will be a good beer I bet. I have a oatmeal stout going in one of my fermenters, I may keep it a dark beer fermenter through the winter. I have been brewing beer so light in flavor and color I am ready for some syrup!

Awesome replies! I never thought about stepping through different types of beer like some of you have mentioned. I do run two fermenters though and decided to do a ESB using some old chocolate malt I had. It took two beers to get the dark color to clear up from my subsequent iterations.

Over the years I started running back to back batches through my carboys without washing etc. to save time, labor, and yeast. When I racked I would pour a fresh brew into the un-rinsed primary carboy and we're off, the next time I would rinse and sanitize everything. At some point, swmbo bought...

It sorta looks like cressleaf groundsel. It could be that the weed seed was in your dirt and the hop never came.

Well, I was kind of in a bit of a hurry when I made this brew so no new fancy techniques, though I did use a total of 10 oz of hops. I am planning to try a closed transfer when I have more time, I am also considering moving my conical closer to the brew pot and pumping my wort into it rather...

The results of my last batch which is the third with out cleaning the conical. I did wash the kegs though, I had some extra time. Tossed a 4th brew on this yeast bed at 1.060

Fwiw the refractometer read 1.0325. This for the person who asked up stream

We were planning to go to Texas but decided to stay home and keep everything running

@eliastheodosis i grew up in Alaska 18 year shoveling snow! If you are ever near Columbus Ohio I would love to have you and family, let me know I will rinse a keg out just for you sir. Also @mac_1103 i hope there are no hard feelings you are obviously a very knowledgeable brewer and I hope to...

I hear you man and I appreciate the sentiment, if I’m on what seems like the last home brewing forum 20 years after the last home brewing (rush)? I should expect to be talking to some hardcore guys set in their ways. I am not saying that sanitizing kegs is crazy, I am saying I don’t do it every...

Yes you are right, alcohol does not inhibit bacteria growth.

You for arguments sake, if you take a glass of sweet tea, and you take a glass sweet tea that is 6% alcohol and set them side by side on your counter they would spoil at the exact same time?