Recent content by Drunken Draftsman

Any update on the scaled down single mash version compared to the original recipe?

Thanks! During my research I found similar feedback, however I also saw a number of people saying there was very little temperature difference between the top and bottom of their keezers with fans. I went for it, and I'm happy to say that I do not have any issues with foamy pours, and love that...

Thanks! I went back and forth for a long time on lid vs. collar and ultimately decided on collar because I wanted the ability to turn this back into a freezer if the need ever arose. As of right now I took 8 screws out of my original freezer lid and it's tucked away safely in the basement. I'd...

I used a self-adhesive weatherstrip seal. The weight of the lid keeps this compressed which prevents any air from getting in or out, even around the wires for my temperature controller. This is what I went with - large gap. Let me know if you have any more questions. I know I read countless...

Shout out to quarantine for giving me the time and energy to wrap this up! Write up on my build: Quarantine Keezer Build

Like many of you quarantine has allowed me a lot of time for brewing related activities that I've been putting off for far too long. After knocking out a few summer brews I decided it was time to upgrade from picnic taps and got to work on my keezer lid. Fair warning, my garage is a mess, so...

I'm brewing a fruit beer this weekend or next weekend and plan on doing the same. Why waste my time and energy transferring if I can just add to my primary? Easier and better, sign me up!

I typically put my fruit into a secondary and rack over it after fermentation. This is the only time I use a secondary for any beer. Although, now I'm questioning why I don't just add the fruit to my primary. I guess in my mind I add less oxygen carefully racking onto the fruit rather than...

I brewed a NEIPA last year with 9 ounces of hops all added post boil. Everyone that tried it was shocked I didn't add any hops to the boil and felt a lot more of the individual hop flavors were coming out. I used a lot of New Zealand hops so the lime and citrus flavors were more pronounced...

When in doubt give it extra time. An extra week in the process is nothing compared to a batch of bottle bombs. I also give everything a minimum of two full weeks from brew day before bottling.

Is there any benefit to fully carbing instead of just purging the keg and leaving your beer at a low pressure? I realize you'd have to wait for it to carb when you eventually put it in the keezer, but is there any reason to keep it at serving pressure the whole time?

I've done this for several months with no issues. FWIW I made room in my keezer for a day to give it decent pressure before I took it off CO2.

I normally cut my fruit then freeze it for a day or two. Overnight is probably fine, I just tend to be overly cautious. Then I let the fruit thaw and add it to an empty, sanitized fermenter. After fermentation is over, when you would normally bottle, rack the beer over the fruit. I typically let...

I split my first batch and put half of it over fruit (I was too scared to do the whole thing). I've done 10+ batches with fruit since and always just freeze my fruit, thaw, and then rack the beer into my secondary over the fruit. I've had good luck using frozen fruit instead of fresh and it...

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