Recent content by ViciousFishes

A closeup of the PID shows: "Designed by Auber in Georgia USA. Assembled in China"

I recently purchased a variety of equipment from a nano that was shutting down. Included in the lot were these 7 new Auber SYL-2372 PIDs. They had purchased them to power their fermentation control, but never brought any of it online. These have been sitting in a box since purchased in Sept 2015...

I agree with much that is said here. I buy hops by the pound only and have a Google spreadsheet where I keep prevailing prices for the hops I use across all vendors. When I need hops, I take 15 minutes to update the current prices and put together a bulk buy of any hops I need/want to amortize...

I always buy by the pound. I have a spreadsheet in Google docs where I track current prices for hops I use regularly. I prefer to buy from my LHBS and am willing to pay a little extra to help keep a good guy in business. I find that Farmhouse, Nikobrew, Label Peelers, YV, HopsDirect and Rebel...

In please, I need to expand the kegconnection 4-tap setup I bought from you last year :-)

I love this yeast and have found it to be voracious at quickly attenuating. I usually bump temps to 72* after a three day ferment to encourage it to finish up. I'm currently on Generation 10 of overbuilding and harvesting with this yeast

You should join our local home brew club: https://m.facebook.com/profile.php?id=673045709498962&tsid=0.39825106772115104&source=typeahead

This is a great point. It's not easy cleaning a ball valve without disassembling. I circulate PBW through my MT, BK, plate chiller and pump before and after every brewday. I open/close the ball valves while recirculating to try and get them clean. Even so, see what was lurking in the coupler...

Welcome from a compadre in Apex!

Happy birthday!

What temperature did you repitch at? Best would have been within the normal temp guidelines for your yeast. Then ramp the temp after a few days. I'd expect some off flavors in this batch, between stressed yeast from the initial under pitch and then repitching at elevated temps. But you never...

I'd: 1. Build a small starter of another smack pack of yeast. 2. Pitch the starter at high krausen after 12-18hrs, or so, at current temps 3. Let that ferment out for 3-5 days, and then 4. Ramp to 72* to allow yeast to clean up after themselves.

Every day and twice on Sunday ;-)

At least it seems you've narrowed the issue down to something having to do with your old keg. Now... unfortunately, I have had this problem recently with Torpedo kegs. The liquid out dip tube flange is prone to separating from the dip tube itself, causing air to get into/intermixed with the beer...

Thanks for the help on this one. I ended up degassing the carbonated beer, built a starter of San Diego Super Yeast and fermented in the keg it was supposed to be served from according to the Ale schedule I follow (Brulosophy). I transferred to a freshly sanitized keg last night and force...