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We Just Found a Molecule on Another World...and Only Living Organisms Can Produce It — Popular Mechanics The molecule which is the bane of brewing pilsners, might have just helped scientists discover extraterrestrial life (yeast?) Just thought you guys might find this interesting. Nothing...

Just tested all the secondaries- they all function as they should! Any ideas on how to “de-gross-ify” the inside of the regulators? Or will just leaving them on CO2 for a while kill off unwanted microbial hitchhikers? They really aren’t bad looking, I just know they’ve been in a dusty storage...

Drove 75mi one way to buy a few secondary regulators. Guy selling them, flips auctioned storage units, he had a bunch of bar equipment from a unit, that was the “extra crap” that came with some appliances he wanted in a unit. $50 for 3 regs- but I ended up with 4 for the same price. We talked...

I know when I ferment under pressure, if I don’t shake my sample a lot for the hydrometer, the fresh beer is sort of carbonated. Just like a straw in a fountain soda being pushed out of your glass, hydrometer readings can be off, pushed up by CO2 coming out of solution. I always shake the crap...

Got to building up the pipeline again on Saturday. Brewed an (almost) SMaS*H Festbier. 100% Locally Malted Vienna (Rustic Brew Farms in Ohio) Used 2mL YVH CO2 extract as a 45m bittering addition. German/Hallertau Tradition: 2oz at 10m and 2oz a F.O. Using NovaLager under pressure again. Got...

The beer is refrigerated to ~33-40*F correct? Soap and water test done on the corny connections?

Exactly what @mac_1103 said, still good, but just recommend to ‘test’ You can test at home is my understand- it doesn’t need to go to a fire department like CO2 tanks

Blew up like a Super Nova(lager) <16hrs after pitching, it’s taken off! Fermenting at ~72*F

Got after it today- though a little late in the evening. Still cooling down at 830 here in Ohio. Haven’t brewed all summer due to broken ankle. SWMBO put the whammy on brewing since I broke my ankle. Made what I dubb “lime lite lager” inspired by someone here who posted a recipe with lime zest...

It didn’t look like the pellicle photos- I looked more like a liquid mushroom culture like this one I found online: I’ve also had batches before where there have been protein clumps that form on the bottom that sort of resembled this image as well- and those beers were fine. The concerning...

Thanks for the support- I would have uploaded pictures- had the mold (hopefully just protein clumps) not fallen off the dip tube when I tried to move the fermenter into better lighting.

I’m using Philly sour for the first time, and I found very, very white furry things all over my fermenter, and especially on the dip tube in my fermzilla. The whole thing smells like a rotten log blasting out of the air lock… Looking back on my brew day, I don’t think I did a good job...

Also I have pressure fermented 90% of all Lagers I’ve done

No! Most the friends prefer the cleaner taste (or less flavor) As far as “tartness” or “sulfur” I can’t really say… to me it’s the “Deutsche-Factor” A few German imports I’ve gotten my hands on have had a similar “bite”or taste- something that pleasantly feels like you’re tasting it nasally...

I know my fermentation got that high with it occasionally, (pitched at ~70-75) I think you’ll be fine!

End result was very similar to 34/70. It seemed to be halfway between Omega German Lager I and 34/70 for me. Not quite as lagery as Omega, but more so than 34/70. Again, this is just my preference among the 7 or so Lagers I’ve done so far. I prefer Omega GL1 to 34/70 (when done warm (~60*F)...

I just made a batch that was fermented “warmish” at around 55*F +/- 10*F this January in my basement without any temperature control. No diacetyl rest. I am still lagering half this batch, but the first half of the batch was awesome. I don’t know if ~55*F “counts” as warm fermentation per this...

I had a brew day (3/18) Inspired in part by this thread and @InspectorJon posts here. I went with glucoamylase a little hard, and might have ended up with something akin to a dry Japanese/international lager on accident. Here’s a link to my post in the warm fermented lager thread to avoid...

My first experience with NovaLager: Brewed an “Ultra” clone last Saturday (3/18) with: 7lb pils 1/4lb melanoidan 5oz dextrose I hit it with ~5g of Glucoamylase at the mash, at 140*F for 45m- stepped to 152*F for another 45m- finished at 170*F and sparged. 30m boil and got ~1.041 OG added a...

Phew!! I’ve had sulfur smells during lager fermentation- and I know that’s stinky- I just didn’t know it could stick around after fermentation was complete! I’m assuming it could be that when fermented under pressure, the sulfur gets trapped in the liquid, and when it decarbonates a little...