Recent content by Crushdaley

I have a satchet of Mangrove Jacks bavarian lager that has a best before date of 10/2020. I want to use it for a 1.058 Oktoberfest this weekend. should I make a starter with it? I don't think I can get another pack by then. Any thoughts?

Some brewers like to raise the temp. at the end of fermentation to help clean up diacetyl. I bought an old school porcelain light socket and mounted it on a piece of wood and wired a plug to it. I use a porcelain light bulb like you would use in a reptile cage for heat. plugged into the heat...

Your website says it is “designedfor up to 5500 watt elements”. Clarification please

Thanks That poppet looks like it’s the one I’m looking for. Still it would be nice if someone made the original style posts.

These are examples of replacements or maybe other styles of kegs. Note the “in” posts just have indents in the six sides surface to identify them and the poppets have a smaller seal. These poppets usually aren’t as easy to remove or impossible without ruining them.

This is the original style I’m talking about. The “in” post has a 12 sided star pattern and the poppets have a wide band of rubber seal and they come out of the post very easy.

I’ll post pics of what I’m talking about tomorrow.

Why doesn't anyone make the original style ball lock corny keg posts and poppers? I have a few kegs with the originals and a few with conversions and the original originals just work so much better but I can't find them for sale anywhere. Anyone know anything about this?

Yeah I found only maybe a couple hours difference in lag time. I suspect that letting the starter finish out and floc out probably results in more yeast cells and that contributes to a fast kick off. Any thoughts on the nutrient factor of letting the yeast floculate? IE less stress on yeast...

Do you find your ales or lagers show active fermentation faster? I don’t brew lagers except for the occasional hybrid cream ale. I used to only pitch at high krausen until a timing mistake on my part forced me to chill the starter for a day or two before pitching and it seemed that my wort...

So I think there are 2 camps of thought here. I've read and heard a lot about pitching at "high krausen". But in John Palmer's How To Brew he says to let the starter floculate then pitch because the starter wort and the main wort are going to differ and pitching active yeast to a differing wort...

I used to want a SS conical fermenter but like a lot of you couldn't talk SWMBO into something that pricey. Then I started realizing I don't brew anywhere close to where I ferment and getting wort from the patio or garage to my fermentation fridge would be real struggle with a conical. Then I...

Hint: Copy & Paste this entire email to your favorite spreadsheet Basic Information Batch Name: Lawnmower beer Brewed By: Eddie Style: Cream Ale Batch Size: 10.00 gal Boil Time: 60 min Initial Boil Volume: 10.9 gal Mash Method: All Grain Brew Date: 4/19/18 My Rating: 0/10 Typical Style...

A little primitive but effective manual HERMS. I use an immersion chiller as my HERMS coil and as a pre chiller before my plate chiller. The black rubber coated MLT is great at holding mash temps. I’m going to experiment with constant rise mash temps on my next batch.

Deschutes lists the ingredients for jubelale on its website. Anyone have any ideas about a hop schedule for this beer? Any help would be greatly appreciated!