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I've been pressure fermenting in 1/4 barrel sanke kegs for about 6 months now and wouldn't go back. Fermentation is done in about a week and the following week carbs and drops yeast. At the end of the second week it gets moved to corney and is quite drinkable. An additional week improves them...

I've got a Milwaukee and it is fantastic. Whatever meter you decide to get check the price of replacement probes, some replacements are about as expensive as a new meter.

Sweet, that is really promising. I looked on Amazon for a 6 amp power supply and it looks like they are little cheaper than the 5 amp models, 10 amp models are about $20. I had a thought, what is the peak draw on starting with grain? I know the lead/acid or lithium batteries can handle the...

I found this link: https://www.amazon.com/Genuine-Peg-Perego-Polaris-Gearbox-SAGI9950XWT/dp/B013RNNFN0/ref=pd_sbs_79_1?_encoding=UTF8&pd_rd_i=B013RNNFN0&pd_rd_r=QW83S202322RWKRYBPVJ&pd_rd_w=FAc01&pd_rd_wg=SDiH0&psc=1&refRID=QW83S202322RWKRYBPVJ and in the comments someone said that the motor...

According to an article on Brulosophy one can pitch the entire starter as long as it is less than 5% of the batch volume. In the exbeeriment tasters could not tell the difference between a beer that had a decanted starter and one that wasn't. Here is the article if you are interested...

I've had a few doozies over my drinking career but one that stands out is Ballast Point Habanero Sculpin. The beer itself tasted fairly well but the aftertaste included burning napalm and of course each successive drink added more fuel to the fire. I like spicy things and have had a imperial...

We keep 2-row, pale ale, pilsner, Maris Otter, wheat malt and munich on hand. I also have the common specialty grains on hand that we most commonly use. We use Homer buckets for storage, we'd like to upgrade to Vittles Vaults but haven't pulled the trigger yet. :mug: -Brian

I would suggest the all electric system, I'm currently building one myself; but in the mean time you could get yourself the pumps and maybe the electric kettles with the idea that they will be used later in an electric system. :mug: -Brian

Other than keeping the hops from going through the chiller I really don't have any ideas. I think that all plate chillers have the potential problem of clogging. My brew buddies and I are thinking about switching to something like the Chillus Convolutus or the JaDeD CFC, I like that it can be...

We have a Blichmann Therminator and use a hop basket and have stainless steel scrubby on the dip tube to prevent clogging. We've used gravity and now have a Chugger pump. We've began recirculating since the pump so we are pumping multiple times the volume and have no issues. If you don't have a...

As long as the ingredients are water, apple juice concentrate, and ascorbic acid (Vitamin C); you should be good to go. I've used Wal-mart brand to make cider several times and have had great success.

Where do you find a RO system for $100? And is it safe to keep RO water for extended periods? I know that we boil for an hour and we could use pond water and still produce safe beer. But my concern would be that something growing in the water could 'taint' the flavor of the water. :mug: -Brian

I did a little google fu and came up with these. http://www.brewershardware.com/Rotating-CIP-Spray-Ball-1-2-Female-FPT-Connection.html The second link is one that comes from China so they will give you a ETA of about a month; I got mine in about 2 weeks...

We use lactic acid and only use about 1mL (depending on calculation) to adjust the mash pH. Our brew group starts with distilled water and adds minerals according to the water profile we want and then we test the mash pH before and after the adjustment with a Milwaukee meter. We are hitting...

When you use your oxygen system how many liters per minute do you have it set on and how long do you run it? And have you used it long enough to know how many batches you get out of a bottle? :mug: -Brian

If I understand what you are saying I think you can, I've done a 2 step starter in this fashion. The online calculator called for something like a .8 L starter and then a stepped starter of 1.5 L or something like that. And to save myself the process of decanting and pitching on a new starter (I...

Yes, the specific gravity of lactic acid is 1.17, I think the lactobacillus ate more than 2 or 3 points. I think if you had a pH meter to read final pH and then you could calculate how much lactic acid you have in solution and then could account for it in the gravity change. I'm not sure how...

Very glad to hear that you didn't have any issues with run-off. What was your rye percentage? We had 50% rye and it took a little more than an hour with the valve wide open, normally we shoot for about 36 minutes or 1 gallon every 6 minutes.

If you use a single packet of liquid yeast you need a 3.1 L starter at a pitching rate of 1M cells/mL/degree Plato; with 2 packets you need a 2.5L starter, both are with a stir plate. And that is assuming you get a brand new smack packs. I hadn't thought about alcohol tolerance, so be sure to...

I just ran some numbers in brewer's friend yeast calculator with high gravity selected, it suggested using 5 11 gram packets. I think that US-05 would be an excellent choice for the yeast. As long as it is fermented in its temperature range it should provide a neutral flavor. Regardless of the...