Recent content by Agtronic

If corrosion is the only concern, there is no reason to passivate SS. The only time you will see corrosion is if you are directly applying a flame to the bottom of vessel that was not designed for it, for example, a converted keg. And if such corrosion doesn’t cause any issue to the beer, why...

Applying heat to SS will always color it. Whether or not this color can impart anything undesirable to the beer, I don’t know. I guess that’s why this topic gets everyone all worked up.

Then, what is the concern?

Haha thanks! That manifold went to a customer in Cyprus. The turbo was sized to make 900+ bhp on a stroked 1.8T Audi A3! Good times.

That makes sense. If someone would tell me that scrubbing or scratching SS would lead it to rust, I’d say I disagree. You can grind SS down as much as you want and it will not rust when exposed to water/air. But as I expected, in brewing the worry is not rust but rather the effect trace amounts...

So, very interesting read. I’m a certified welder and have forgotten a lot of the specifics over the years, reading this thread has brought back a lot of the theory. I build parts for race cars, and use mostly 304, 316L and 321. Some observations: Same-grade examples vary by quality depending...

It's very difficult to diagnose issues like these using a description provided online, I'm afraid. From your description of dryhop quantity and process, it doesn't sound like you're doing anything "wrong". That is a relatively small amount of hops for a dry hop charge in a pale ale. Certainly...

There is no way this is an overpriming issue. 1) That is nowhere near enough sugar to cause gushers. 2) The FG is 1.002. Normal beer yeasts will not finish that low with an average gravity wort. It really does sound like you're picking up something during bottling. I can't say how I would go...

Yooper, that was a nice story to read. Thanks for sharing. I am fortunate enough to have both my parents around and they both enjoy beer. Over the last 5 years, my dad went from drinking the Canadian versions of BMC to now loving the best IPAs and PAs, and my mother went from the same to now...

I think grassy off flavours from hops are a myth. What the experient I posted a few posts up suggests is that the character of the hop flavour changes with dry hop duration.

Brulosophy has tested this in split batches, and they found that the 3-day dry hop gave a "better" result than a longer dryhop. I put "better" in quotes because taste is subjective, but most will agree with this. Here is the experiment...

Though I have had much success brewing in general, I continue to struggle with IPA. I just have not been able to nail that big fresh hop character I crave. And these days, commercial brewers seem to have no problem with this. (Judging by how many amazing IPAs are on the market now.) I am...

One thing we need to stop doing is telling people that there are "absolute no noes", especially when it is nothing more than anecdotal information. I have never, ever tasted a grassy off flavour from dry hops. I have left beer for well over a month with a huge dry hop charge and never detected...

I dunno, I think it's easy to make beer that won't poison you or offend the average drinker, but in my 8-9 years of brewing maybe 5 batches per year, I have only had one or two batches I was really proud of. One was an imperial stout, and the other an APA. While the average beer drinker tells me...

This interesting experiment regarding long duration vs. short duration dry hopping suggests that shorter is better for what most hop heads are looking for. http://brulosophy.com/2015/10/26/dry-hop-length-long-vs-short-exbeeriment-results/ Also, I have tried many different methods and have never...