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Joined
May 20, 2025
Messages
6
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3
Location
Texas
I made 2 batches with my dad growing up, I remember watching Alton Browns Special on Food Network as a kid.

I stole a Coors Light from my Pawpaw when I was little, He caught me almost immediately; but I remember the taste and its exactly like it is today.
He told me there would be enough time for drinking later, I felt guilty for a long time.

Gin and vodka go down too easy, cant have that, and I cant stand the taste of a barrel.

Hello everyone, I'm "Neon", a crazy mechanic that has somehow convened my wife to "save money" by going from bottles to kegs.
Also way easier to clean one keg instead of ~54 bottles, even with service valves.

They made beer in caves, you don't need to be sterile, just clean.

My go to is :

Lalvin EC-1118 Yeast
LD Carlson Yeast Nutrient

Bleach for sanitation.

If you are moving from a plastic CO2 tube to Stainless you will need to drill out the hole with a 5/16 and walk it around or a 11/32 for a better (though looser) fit.

Always use some sort of o-ring lube.

Happy Brewing.

Edit : Salt block from any animal feed store, or Baking soda is a amazing moisture control solution.
 

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Lalvin EC-1118 Yeast

Thats the great thing about this hobby, you get to make the beer you like to drink, be it wine yeast, bread yeast or beer yeast. That said, I might be mistaken but most wine yeast only ferment simple sugar. They’re about as effective as beer yeast when it comes to attenuation.

They made beer in caves, you don't need to be sterile, just clean.

That doesn’t mean it tasted like what we expect “beer” to taste like today.

Cleaned, sanitized, sterilized.
I think most would argue the first two are absolutely essential.

Looks like you’ve got a comfortable, organized setup going with a well primed pipeline. Keep it up!
 
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