Recent content by Proday137

Hi everyone, Similar to some other posters, I've run into issues with the updated (aka Docker-based) version of Fermentrack. I'm running Buster on a RPi 3 Model B. I've managed to get much of the way through the semi-automated installation process, only to receive the message "ERROR: Port...

That's a pretty cool rig, @mattdee1. I'm using the stainless brew buckets, so I just kink the blowoff tube and put a spring clamp on, then cold-crash as needed. The hops and yeast fall out of suspension and you can tell there wasn't any oxygen ingress because the lid of the thing is concave and...

I'll chime back in with an update. This issue has gotten much better, likely because of several process tweaks I've implemented: Mash pH. In the end I concluded mash pH isn't a huge determinant of hop aroma. However, in determining this I conducted experiments into the effect of mash pH and...

My german pils. 100% Weyermann pils, Perle, and Hallertauer

My standard practice with kegs is to clean, fill with sanitizer, push the sanitizer out with CO2, and store the pressurized, sanitized keg for future use. When I dry hop in the keg I open it up, drop in the dry hop cylinder, and repressurize/purge several times. The second transfer is from the...

I like this advice and plan to try more, smaller dry hop additions.

Sorry for not clarifying--this is *exactly* my procedure for purging a keg. I use stainless steel fermenters with a valve on the bottom, so I'm able to use the pressure in the keg to purge the transfer line before I hook it up. I seal the fermenter ahead of the cold crash procedure, then use CO2...

I've been having a difficult time getting a really saturated hop profile in my IPAs, despite using a LOT of hops per batch. I feel like I've got a good process for brew day, and eliminated most of the obvious issues which could compromise a hoppy beer. Still, I'm finding that those big aromas...

Ok, so what is happening here? I moved recently, and noticed that the pH of my ground water was different (6.7 instead of 7.5). Both D.C. municipal water. I wanted to nail this down, so I did the following: --Replaced my pH calibration solution --Ordered a new Ward labs test, measuring the pH...

So...whatever this is, it can be fixed by time in primary. I think I just jumped the gun in the past and kegged the beer before it blew off this particular compound. Oops. After leaving the beer alone for the 5 days, the flavor is almost completely. The yeast has flocced out, so I didn't see...

O.G. was 1.051. Re: the clove flavor...can't rule it out, but I've never tasted this flavor in a commercial example. I'm trying to get at close to Paulaner as possible with this recipe, but I also love Schneider Weisse and Franziskaner.

Thanks for the advice--I may well do that. The latest batch is actually still finishing up fermentation, so I think I'll give the beer a couple of weeks on the yeast cake to see if it clears up. If it's still there when I go to put it on tap, I'll definitely bubble some CO2 through it. I...

Yes, although they didn't note it as something unpleasant. Which is fine, I guess, but I'd like to know what is happening here!

My recipe is very straightforward: 50% White Wheat 42% Weyermann Floor Malted Pils 8% Weyermann Munich 10L 14IBU of Tettnanger FWH 0.5M cells/mL/P WY3068 (I've done several pitching rates here, ranging from 0.5 to 1.5 M cells/mL/P) Oxygen for 30 seconds, fermented for 4 days at...

I've been having a persistent issue with my hefeweizens that I can't figure out. There's an off-flavor I'd characterize as slightly vegetal, almost herbal. Like a low-level celery note on the finish. It has appeared in every hefeweizen I've ever made, and in no other beers. In fact, this batch...