Recent content by SmallScaleOperator

I add to my keg when I package then chill down to serving temp on gas for a week or two. If your bottling you could add to your bottling bucket or like stated above just let it diffuse into your fermenter when you cold crash. I never used gelatin when I bottled so I have no experience there.

No, here is what I do. Take one of those powdered gelatin packets and pour it in 8 oz of cold water. It will bloom into a paste of hydrated gelatin. Microwave your bowl until that paste melts into a clear liquid. If it hits a boil toss it and start over. I don’t bother with a thermometer for...

Keep at it, there is so much to learn and for most people the end product slowly gets better over time as they learn all the little tricks and nuisances of their specific set up. You could always make smaller batches, like 3 gallons at a time to get more practice, if you have the spare time to...

Hard to tell without a link. There are lots of vendors that sell starter equipment kits and various levels and price points. What kind of batch size are you considering? I would compare a few beginner set up kits to see what feels right for your goals and living space.

I’ve done both, and made good beers with both methods. I think you can get to a finished product a little faster in a keg, but you lose out on the portability of bottles. I made the switch to kegging because I just don’t have the time to devote to bottling anymore. Too many kids and chores.

Not really knowing anything about the liquid and headspace volume, or the strength of your fermenter, I would recommend more than 3 psi. If your fermenter is rated for 10 psi that would be a safer bet to prevent a vacuum that could potentially damage your equipment. If you are currently at...

You can add gelatin to your primary once fermentation is complete, cold crash and bottle, or add to your bottling bucket when you bottle. Either should work, just make sure that you bloom, then melt the gelatin by heating it to 150 degrees f. Next time you could probably skip the secondary and...

Pay close attention to your mash temperatures and gravity readings. I got a refractometer a while back to check my gravity while mashing and lautering, for an investment of $20 it really helped me with tracking my efficiency at each step. Check out some brewing software, you can build your...

In addition to industrial gas supply and welding supply stores, check fire suppression contractors and shops. Like the places that design restaurant kitchen hood vents, and marine fire extinguishers. Best price I ever got was $10 refill any tank up to 20 lb. $15 recert inspection. Worst...

I do all my lagers at 15 psi to reduce ester production and promote a clear crisp end product. When I do ales, I normally do them at normal atmospheric pressure, or maybe at 5 psi depending on what I am looking for as far as style and flavor. This is all at a normal cellar temp of 65 to 70...

I really like the look and price point of the all rounder. I may have to pick one up and try it out.

Kegs are expensive, I made one of these to clean out my lines. Much more cost effective.

One caveat, since you are leaving I would put you bottles in a bathtub or something, just in case you didn’t hit your final gravity and they burst while your gone. If you have a hydrometer you could take a reading to make sure.

Ditto you are probably good to bottle, as long as you saw some fermentation activity after you pitched. Hope you enjoy your beer!

What is it? When do you want to drink it?