Brewcommune

For those that sanitizer purge. How much CO2 do you go through? Any worrying about the bit of sanitizer in the bottom of the keg? I don't really keep track of my CO2 usage that closely. I have a second tank that I use just for pushing beer around, purging, etc. It usually lasts quite a while unless...

I was reading the latest Brulosophy article and it got me thinking about how everyone here packages their beer.

I used the terms from this post for the various purging methods.

A follow up question if you're doing the "PRV Purge" method: how many times do you vent the keg?

I'd be interested in iSpindel. I have a tilt but don't like having to replace the battery after every batch. The rechargeable battery is a nice feature.

I'm not the best person to answer since I've been horrible at attending meetings (I'm trying to do better!) I thought the BrewBrawl was pretty good. I tried to write some comments, but it is tough to type out anything detailed. With the number of beers people brought you're going to have a challenge...

I've made several whirlpool only beers. I think it works really well for adding hop aroma and flavor. I add the hops at flameout and whirlpool for anywhere from 20-45 minutes. For 10 gallon batches, I've used anywhere from 150g to 452g (~5oz to 16oz), but mostly use somewhere between 300-450g. Mostl...

Brad, I'm pretty sure Brahn uses his tilt in a Sanke. I do, it works ok but I keep the RPi that's taking the readings inside my chest freezer. If kept outside it will work sometimes, but it's more reliable when it's inside. The WiFi still seems to work fine from inside the freezer to send the readi...

bwarbiany wrote:And I got into a discussion on HBT

That's never a good idea.

If you've been happy with Bru'n'Water, stick with it. If you're unsure and want to be sure, get a pH meter and check your mash pH.

There are a lot of variables involved, certainly. I read a number of things online before trying it out myself and so far I've brewed three batches under pressure. All of them aiming for a relatively clean fermentation profile: a hoppy Kolsch-style beer (K-97), oatmeal stout (S-04) and a hoppy wheat...

I bought it at Windsor, it was configured to go on a ball lock keg. Since I'm not using it on a ball lock keg the only parts I'm still using at this point are the gauge and the PRV itself.

Yes, I'm using a spunding valve and keep the fermentation at about 1 bar / 15 psi. I'm doing this in the primary, not a secondary. It is supposed to limit ester formation, allowing you to ferment at a warmer temp which should yield shorter fermentation times. So far, I have fermented at warmer tempe...

I generally don't ever do the "shake" method. I've read that some of the compounds in beer foam only form once, and that the shake method can cause you to have major head retention issues. I've done the shake method many times and have never seen any issues with head retention. The last f...

Top 50 by produced volume? I did not see Constellation in there, and would have thought they would be.... --LexusChris Constellation is listed in the footnotes as the owner of Ballast Point. I believe it's based on beer brewed in the US which might explain why Constellation isn't listed on its own.

I use Brewer's Friend for my recipes and they have a water calculator built in that works well in my experience. It looks like you can use just the water calculator if you want: http://www.brewersfriend.com/water-chemistry/ or the more advanced version (works nice when your recipe auto populates): h...

lexuschris wrote: BTW, as I was at the market looking for cheap sage leaves, I realized Tony used fresh wet leaves ..right?

Yup, we picked them from the garden while the wort was boiling!

On the trail, I think you'd generally be fine just muddy. The stream crossing might be a little more challenging than normal. The bigger issue you're going to have is that the road to the trailhead appears to be closed due to a mudslide around 12/20 that they haven't repaired. https://www.fs.usda.go...