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CornyKegs 728
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  1. C

    Cold crash length?

    Thanks for additional info. For those with questions like mine, I'll post the results for a 2-day cold crash and bottling ( still determining whether to bottle and prime cold or bring to room temp based on both sides presenting good arguments)
  2. C

    Cold crash length?

    And that's why I asked!😜 Thanks all for the advice. I kick it down to 34ish Wednesday/Thursday for a bottle day of Saturday and bring up to room temp that afternoon. Appreciate the help. Can't wait to get to the point I can answer others questions! Prost!
  3. C

    Cold crash length?

    Black IPA that I want to cold crash, now I have capabilities. Any recommendations for length and at what temp? 50-55 seems to be the consensus just haven't got a solid time frame. Also, should I allow to come back to room temp before bottling? Thanks all!
  4. C

    Clogged bazooka

    BackAlley, it looks like it will depend on the size of you boil kettle and immersion chiller. My 10 gallon kettle looks like it would have enough room for a chiller but I can't be sure since I use a chill plate. The hop spider is about 3-5 inches maybe in diameter
  5. C

    Clogged bazooka

    Just got the hop spider and looks like it's going to work great. The mesh is super fine, much more than the bazooka screen. Can't wait to try it and will post results!
  6. C

    Clogged bazooka

    Works pretty good? No loss of hop utilization?
  7. C

    Clogged bazooka

    Yeah, it was close to 6oz I think in the 6.5 gallon boil
  8. C

    Clogged bazooka

    So on my second AG batch, black IPA, I hit a snag on a clogged ball valve running to chill plate. I'm still in process of adding more equipment but any preferences on bazooka versus false bottom for the kettle? Would it have made a difference? Haven't had any issues with false bottom on mash tun...
  9. C

    Overcarbonated?

    So I did a racer 5 clone and bottled back on 3/29/13. While I missed FG, overall smelled and tasted very close. However, now 3 months later, I opened a bottle that has been in the fridge for about four weeks. Foam crazy! Just curious as to what has caused this over the 3 months. I guess it's a...
  10. C

    Infection?

    Thanks all!
  11. C

    Infection?

    I hit target and was steady for three days. Seemed to transfer to bottling bucket okay. We'll see if I get any bombs in next few days before lagering them
  12. C

    Infection?

    Tastes good but first time I've had anything sitting on top like this. Proceeding with bottling!
  13. C

    Infection?

    Gravity is stable too
  14. C

    Infection?

    First time I've seen this. Belgian saison ale. Thoughts? About to start bottling now. Thanks!
  15. C

    Rye Saison

    H
  16. C

    What's your profession?

    GM of Marriott hotel
  17. C

    Rye Saison

    Thanks Rob for reply. I used WL568 which is their saison blend. LHBS guy said he's heard better success with it. We shall see. Ill check at three weeks and an extra week never hurts! Cheers!
  18. C

    Rye Saison

    Got a Rye Saison recipe fermenting and it called for 85 F. I've never fermented this high of a temp and of course there were no notes on length of time in primary. My guess would be the usually 3weeks but open to input! Thanks all!
  19. C

    Adhesive strip higher than 78?

    Awesome! Didn't even think of aquariums getting that high of a temp. Appreciate it!
  20. C

    Adhesive strip higher than 78?

    Just brewed rye saison that was instructed to ferment at 85. I have an electronic belt that's supposed to max at 85 but my current adhesive strip only goes to 78. Does anyone know if a strip that goes higher? I would hate to have to keep opening the fermenter to check. Thanks as always!
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