Recent content by Froyd

Is there any downside to steeping grains in water that also has some DME mixed in? I mix the DME in cold water because it dissolves more readily; so it would be easiest to dissolve all my volume of DME into all my volume of water, and then, once my electric kettle gets the temp up to 160, i...

Anyone used Steam Hops? Wondering if one ends up trading freshness for convenience.

Thank you, gentlemen! Glad I asked!

Thought I'd kill two birds with one stone by carbing my Alt while it lagers in the keg for a couple of weeks at 34F. I hooked up the co2 tank to the keg and set the regulator to 11psi, which would give me 2.4 volumes at the serving temp of 40F, but which provides closer to 2.7 at 35F. I just...

Today I had a chance to check gravity...I'm at 1.016, within shooting range of the target 1.014. I raised the temp from 60F to 65 overnight, and I'll be pushing it to 69F today. That should give me the extra 2 points of attenuation I need. I'm letting it ride for an extra week, week and 1/2...

I used two vials of WLP0036 in a 1.054 OG Alt. However, I did not bother reading the label and noting White Labs 65-70F recommended temp range for this yeast (because I'm a *******). Instead I just went with the general recommendation to ferment Alts at 60F or so. A week has gone by and my...

Well, can't argue with those results, Rob!!! BTW- what I do is vent the cold crashed keg and then unscrew the PRV slowly. Before it's fully removed, I turn on a tiny (1-2PSI) of co2 in some --probably futile--effort to minimize O2 ingress, then I fully remove the PRV and shoot my syringe full...

I'm familiar with the temp requirements of gelatin and I also use the syringe method through the PRV, but is everybody here in agreement with Rob that force carbing and fining with gelatin can happen simultaneously. I was afraid that the extra pressure in the keg would interfere with the way...

Any reason why I shouldn't put my keg under 30 PSI right after pouring in my gelatin? Normally I cold crush one day, I add gelatin the next, and only after that I proceed to force carbing, but I'm wondering if I can simplify the steps.

Gave Brewfather a trial over the past month, and it worked well enough for my needs. I have been using BS until now and I'm quite happy, but there's more there than I truly need. Any coupons available for Brewfather? BS is currently $10.95!!!

I use a stainless steel bucket fermenter with a ball valve that can be used for gravity samples and transfers. During a fermentation cycle, the spigot might be opened and closed 2-3 times: once or twice for gravity readings to confirm I reached FG, and then once again for close transfer to...

I'm never letting go of extract. I love my 1.5h brew days: 1/2h to get to boil, 1/2h boil, 15min cleaning and 15 min cleaning = 2 weeks later , tasty simple pale ale in my belly. I do like my AG weekend brewing too, especially on a nice sunny day with the house empty, and I like messing with...

Will try that. The faucets were cleaned with oxiclean free when bough, same with the shank, but after that it's been BLC CIP with the occasional faucet disassembly and brush scrub. Any thoughts about the shank attracting magnets? could the flavor be due to stainless steel that's not high grade?

I don't think that's likely because the beer acquires the off taste within 30-45 mins of sitting in the line. My beer line is does not have an o2 barrier, but it's clear food-grade vinyl with fairly thick (1/8"?) walls. I'd be surprised if beer oxidized that quickly in that kind of tubing.

I cannot get rid of a strange metallic smell/taste in the first 3-4oz of any beer that comes out of my taps. Here is what I've done to solve/diagnose the problem: - Replaced my old Perlick 650ss (known to cause sulfur smells in high acidity beer) with 2019 versions of teh same (supposed to...