Search results

I enjoy the small scale brewing process and ave maybe a pint a week. Go through a bottle of top shelf Scotch in about a year. Now coffee is a whole different animal. I am a home roaster and have a big cup of strong coffee every day without fail.

All this talk of pressurized fermentation made me think of a work project I did about 10 years ago with a high pressure vessel used for nano imprinting experiments. We first tried to maintain the 2000 psi with a mechanical regulator but it had way too much hysteresis. We solved the problem by...

I enjoy bottling but then I also like washing dishes by hand, so I may be an outlier :)

This thread really stands the test of time. Straight up amazing!

I am 63 and brewed my first extract batch in 1982. Now days all my batches are what I can fit in 12 500 ml ez-cap bottles, so about 9 liters post boil. I use a Wilser bag in a 20 liter kettle, do no chill in the kettle and ferment in a 2 gal bucket inside a cooler with frozen bottles for temp...

The tea method works well with an inverted Aeropress too if you only need a small amount.

My only experience with using chalk was for a sugar wash. It is generally insoluble in water but will dissolve in carbonated water. So it acted as a pH buffer dissolving in as the yeast became active and stabilizing the pH at around 4. Sugar washes tend to stall if the pH drops below 3, which...