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I've searched high and low on the forum and could only find piecemeal information on this subject, so apologies in advance if I'm rehashing covered material. That said: I'm curious what is the most water efficient cooling method between: 1) Immersion/stirring 2) Immersion/recirculation...

Curious how much yeast is "too much" in the keg. I primary in a better bottle and generally just go straight to the keg for secondary and serving. I use the same keg for both. I'm not all that careful with the trub when I transfer my beer. I don't let the better bottle get stirred up but I...

Yeah, it usually takes about 2-4 quarts of VERY dirty runoff, then I get nothing but these very tiny white particles...but they stay constant. I tasted the latest batch last night finally and didn't get any crazy upfront astringency. I'd like a more "trained" pallet to give it a shot before I...

Thanks for the reply, nice to hear I'm not the only one. My concern with the material is astringency from the boil, not clarity.

Took a look at my setup again - still can't find any spot where there's a potential leak. The nipple fits snug with connecting end of the braid and the hose clamp is on there tight. New thought: perhaps I'm using a cooler that's too big for my purposes. Currently I'm doing normal strength...

Not sure it's a connection point issue. I just have a single 3/8" nipple that the braid connects to using a hose clamp. I think it's very unlikely there's a loose point there. Just to be 100% clear, my setup is like this: Ball valve>cooler wall>brass nipple>single length of 8-10" hose braid...

Hi everyone, So I recently switched over to a SS braid setup with an XTREME cooler...used to be running a copper manifold on the bottom of one of those round orange Gott coolers. Anyway I've noticed my runoff seems a bit "dirtier" than it used to look with the manifold. At first I thought...

So I recently switched from a copper manifold to the standard SS hose braid setup that many are using with "coiled copper" inside for support. Ran my first mash cycle with it today, and from the looks of the runoff I'd say it performed WORSE than the copper manifold. I noticed after I dumped...

Cool - what about the poppets/etc in the keg posts? Can I just run the hot cleaning and sanitizing solutions through and be done with it? Or do those need replacing as well? Do I need to worry about the keg lines and faucet?

The buckets and transfer tubing...fine by me. But the stainless steel kegs and draft equipment? C'mon there's gotta be a way, right?

Just curious if anyone has a link to a good site/thread that talks about how to get through a bad infection situation. I've had a pretty significant infection in (I assume) both my plastic bucket-based fermentation system, and unfortunately in both my kegs and draft lines. I've read...

bump! bump bump

Hi there, another knewb question for you all... I use a gott cooler with copper manifold to mash, and i batch sparge. After a few quarts of recirc i can get my runoff very clear and husk free. I notice however at the very end (prob the last few quarts) the runoff gets cloudy again before im...

I've always practiced preparing my starter a few days early to make sure I have enough time to chill/settle the yeast out of solution and decant the "starter wort" before pitching. I do 2 liter starters for 5 gal batches and I don't like the idea of all that oxygenated/crappy wort in my beer...

Been messing around with my fermentation schedule. Recently dropped using a secondary altogether. I'd prefer to go straight from the primary to the keg and let it condition in there if need be. My question is, does conditioning continue at "kegging temps" (35-42ish)? If so (I assume the...

Yeah that makes sense. Re: pitching rates. Generally I make a starter with 1qt of wort and I use white labs yeast -- although I've read that 1qt starters don't really propagate more yeast, they just "wake up" the yeast. I recently purchased a couple of 1 gallon jugs so I can do small...

Had off and on problems with what I consider a mild "harsh" taste in beers. Recently read on Palmer's site that stirring the "gunk" that attaches to the sides of the fermenter can cause astringent flavors. However, I also know that it's common practice to swirl up the carboy or bucket to get...