Search results

I find run the water a few hotter. Add to run with out grain. Let it hit 168 f and mix in grain. It will drop to 154. More consistent than adding hot water to grain and cold tun

There is an app called sparge pal. And brew pal. I use sparge pal to let it do the math.

One trick I learned on mashing. Put the mash water in mash vessel 4-6 degrees hotter than desired addition temp. When it comes down to temp add grains. Vessels like my cooler gobble up heat before I get to my 168. Then when I add my grain It drops to 154. And it makes mixing grain and water...

You will notice tasty beer! I've had batches with 30 psi over night. Started by seating the seal then backing down to 10 to 15. Never had an issue.

1- snake 1/2 barrel keg is 15.5 gal. Yes to 5,10 gal batch 3- water in second keg not needed. It is a blowoff tank

I use a stainless braid no issue. Used all wheat no hulls. No issue. But the big difference is I am using a 3/16 hose with rubber grommet up and over the side. Take your braid off tun. Go down to hardware store and find a grommet that will fit inside the braids thread end. This will slow down...

What I use is a second cornie keg. Hose from gas to liquid. With spunding valve on second keg.

Pressurized ferment in cornie keg. With second keg connected to gas port to help stabilize gas pressure control and over flow tank. Been pressure fermenting about 10 batches. Quick process. Already carbonated. Drinking in 2 weeks

After ferment. The yeast makes it funny if added before.

Just made a octoberfest ale on 9/25 brought to wedding on 10/6. 10 days old. Was a hit all 5 gals gone in 4 hours with about 15 people drinking it. Pressures were 30 to 50 psi for the first. 4 to 6 days at 65 to 68 degrees. Used second cornie for blow off. Wad a good beer. Should have made 5 gals!

Try some crystal to add maltiness

If you use regular rice boil it like you were gonna eat it then add it to grain at beginning of mash

Finishing first keg of pressure ferment. Came out great! Same taste from pitch + 2 weeks and2 weeks after that. Also the clearest looking beer after cold transfer plus a few days.

Under pressure it seems to get happy quicker. Especially under pressure fermenting

Back down the ten min additions. They would add quite a bit of bitterness in flavor and smell.

let it ride. you might find you like the beer better this way. you do not need more yeast! if it blew off the air lock the yeast is very happy. dont worry about contaimination. it is either there by now or not at all. just let it run its course. you can also try running more water through...

I have first and second batch going right now. First one should be ready for transfer to final keg this sat. we shall see how it tastes after 2 weeks

Should be the same as a full batch.

Run a starter to make sure the yeast are happy. Just not a big one. I had a smack pack that took a week and half to swell up. Then it was good to go

If u have iPhone brew pal and sparge pal work good