Search results

In the last several days I've been corrected on how to pronounce 'GOSE'. Long O, short O (ah sound), two syllable with a hard E... What's the consensus here on the forum?

I'm not good with 'Search' so I'll ask here. What is the technique used to keep wort cool during fermentation on hot days without refrigeration? On hot days in PA the basement hangs around 73-74 degrees. (winter is ideal in the mid 60's) I have a large plastic bucket just purchased from Lowes...

Cheap tap handles I use to ID the style on tap. Just used a 3/8-16 x 7/16 T-nut with flange with brad holes purchased at Lowe's. Hardest part was finding the center of the cap for drilling the hole and inserted the t-nut from in side the cap. The tube seats against the flange inside the cap...

Here's a FastFerment problem I'm having. This is my 3 batch with it. Not really a problem with the equipment but rather its use. After primary and "secondary" I'm ready to keg. There are patches of trub hanging on the sides of the conical. As it drains into the keg patches of trub flow into the...

I just received a new keg from AIH (homebrewing.org). $75 is a good deal. Other than the usual cleaning with PBW or StraightA, do new kegs require special cleaning to remove manufacturing oils, etc.? Les Edit: Just heard back from AIH about my question posted here. "Answer: You should clean and...

Gonna try aeration with O2 today. How long should I let it bubble? In contrast, how long using just room air? I'll be using a ss diffusion stone.

I was just in a thread with another retired home brewer. Got me thinking, how many of us retired home brewers are represented here on HBT? Not necessarily looking for numbers, rather what you're retired from and your style of brewing, i.e. extract, AG, BIAB. I'll start. Retired 3 years. I've...

Should beer ever be served at 26 degrees? Absolutely!

When a recipe calls for an addition of hops at flame out, how long does one let the hops simmer in the wort? I've been letting them in through most of the cooling which I begin immediately after flame out. Perhaps they should be left in the hot wort for a specific amount of time before chilling...

Built a stand for the FastFerment vessel, about $12 with leveling feet. The wine cellar stays around 50-55 degrees in winter but I'd like to find a way to control temp with some kind of wrap the rest of the year. Any ideas?

I just started kegging and kicked the first keg of IPA. Not ready yet to refill with a new brew. What do most of you do with the keg while waiting? Wash, rinse, sanitize and let dry while open or close it up then re-sanitize when ready to use or any other storage method. Thanks

Sorry if this was a thread in the past. I can't seem to figure out how to search the forums. Looking for a decent scale; not expensive necessarily but accurate. Saw a Taylor at Target for $22 and a Escali at my LHBS for $40. Any information will be helpful. Les