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Note on force carb'ing in the keg, if it hasn't been mentioned... If you're aggressively rolling/shaking the keg to dissolve CO2 then you are actively breaking up the foam producing protein chains as they will only occur once. Try a more passive approach ie time. Carapils and/or wheat should...

Simcoe, Mosaic all day

Cheers! See you all on the roasting thread. Thanks for the wisdom

Alright, I'll bite. Sending PM Figure it's the only way to get better beans, cheaper. Am I right, or is this equivalent to the cost saving of homebrewing? Regardless, salivating.

Made my request. Thanks for the courtesy

I'd be interested in the HLT and copper chiller, should you choose to part-out. G'luck with the sale

Yes! I've always wanted JaDeD

My advice: Ping-Pong ball and nylon stockings. Don't bother with SS "infusion" tube in the keg. Sanitize nylons and a PPball in boiling water and add hops/cacao/anything that may clog ball lock to the stocking. also works well in cask conditioning ;) Thankful for the wise advice/experience on...

I'm in the area and would clear the lot. I could bring beer for your trouble. Thanks!

Sounds like a solid process to me. Agreed, raise the temp as gravity falls. Though if you are eager to hurry along the process: Build the starter at a lower temp (as to not cause shock) & pitch the yeast at its most active reproduction (earlier than 24hr). Ive cut a german lager starter early...

Flavor change could just be 'bottle shock' try n see it thru package. Referment from belgians are common. Try and ride out the 'infected' batch. Could be a yeast profile or product of a light malt bill. If it is infected something more pleasant may result due to such a high attenuation. My...

If its a high grav that second pitch of yeast will struggle to do much depending on strain. I find racking to secondary helps to finish out the beer. Micro oxygen and re suspends. Nutrient/energizers are aimed to improve cell division which you wont get a lot of but worth a shot if your not...

Ive been considering the same approach. My concern is if a submersible pump would generate heat which could compromise a cold crash. But maintaining a temp shouldnt impact too much. Havent tried yet.

Just occurred to me to share this: https://newyork.craigslist.org/fct/bfs/6150490952.html The post offered to deliver to stamford, ct so ill find out the condition on tuesday. Appears to be equipment out of a bar, so heavily used but best price possible. I would love to know what could be...

Id like to test one out!

Is the chiller still for sale? Message in PM

PM. Interest in False Bottom

3gal at a time, you shouldnt have to rely on O2 unless relying on previous yeast each time. If that's the case consider using a tablespoon of oil (olive, avocado, lard, whatever your choice) dont believe me, look into it as an O2 replacement. Id be more concerned of residual trub and krausen...

PingPong ball. But course the beer could get 'hoppier' or more astringent if not kept cold

If they're not popping in 2 weeks sounds like you just took a gravity with priming sugar. If the carb is good, keep em' cold