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very cool. Yes, open fermentation seemed to produce good results...especially that banana. I did an open ferment in my keg once. unfortunately, the krausen spilled out in great abundance...made a mess on the top. and cleaning the sealing lip on the keg presented a challenge. Cleaning the...

recirculation is more about maintaining an even temperature though out the mash. No hot spots and no cold spots. Also eliminates and "dead spots" of wort outside the grain bed. Clear or cloudy wort makes no difference. It all drops out during the fermentation and cold crash. Even crystal...

get the "Super Handy". it's 1.3 gallons, almost 3 growlers worth.

tip on the beer. not the merchandise. Same with buying a t-shirt or logo pint glass or anything elsse non food/beverage. I'll pick up a sack of grain, and a few pints...I pay for the grain and then open a tab for my stay.

yep...in my mind... 1&3 are related...lighter flavored, regular or higher ABV 2&4 are similar...darker and bolder flavor, regular or high ABV evens and odds...

just open keg, stick hose in, open spigot, empty fermenter, close up keg, purge headspace with CO2 a few times. Air is 21% oxygen. a few quick purge cycles will take headspace O2 down to way under 1% using minimal CO2

I have one of these. uses non-threaded CO2. much cheaper than Ukeg and holds more beer. I don't use it to carbonate but just for taking beer to parties. But have been very happy with it. Also, it's 170oz or 1.3 gallons. that's almost 3 growler's worth...

I've always thought of dubbel & quads as darker, flavorful beers and goldens and tripels as lighter flavor. I kinda think of Belgian beers in this "alternating" progression of strength and flavor... 1. Golden - lightest flavor and ABV 2. Dubbel - fuller flavor med ABV 3. Tripel - lighter...

mason jar holds my bulk dry yeast in the fridge.

sounds like you already have a system. so what is wrong with it? just use it. Some "new" system is not going to make your beer magically better. If you need "bigger", just buy a bigger kettle and bag. Nothing else you need to change.

I'm gonna guess that when the priming sugar was done it was partially carbed. then the pressure dropped when you put it in the fridge, enough to let the lid seal un-seat. It's also possible that when you added priming sugar that you did not seat the lid with a CO2 blast or skipped keg lube and...

line length affects restriction and slows your pour, thus less foam. How do you know the floating tube is the cause? Each keg is gonna be slightly different in carbonation as well. 3 ft is very short for most beers unless you are running flow restrictors or low carbonated beer. Most are...

hugh french wisk destroys all dough balls....

My biggest problems are with getting OEM poppets mixed up...

might want to look at your serving line length too.

this is what I use. Has produced good results for me.

I thought K-97 was a german style ale yeast? Kolsch is an ale fermented closer to lager temps and methods.

if you can't find actual kolsch yeast use K-97

I mash for 10 hours all the time. I mash in in the morning and go to work. pull the bag when I get home. I have electric heat and recirculation. stays at 150' all day long. My conversion rate is basically 100%.

and how do you know it's 5 liters of trub? did you let it fully compact or what? you probably had 1 liter of trub and 4 liters of wort? I find that letting the kettle settle down for a good hour or longer allows most of the trub to drop out of the wort. I strain my wort to fully separate...