Recent content by fluketamer

yeah pasteurize for short period like 15 mins at 170. not hotter and not longer. this should kill your yeast but not effect flavor that much.

it was going well at 12 psi for 48 hours but this morning i woke and it was zero? i put 10 lbs of co2 on it but why the drop is it a leak? the ambient temp dropped 2 degrees is that enough to make it read zero? is the pressure supposed to drop to zero when you pressure ferment . was i...

so i hooked up a cold keg two days ago and it seemed to be working so i daisy chained another one yesterday and it still seemed to work. then this morning i smelled a little sulfur coming out of the spund on the second keg. i figured i didnt like that sulfur bubbling up through my beers so i...

they already emptied there east coast pennsylvania warehouse last week now you have to wait for them to come from california if you live on the right side of the country (sorry couldnt resist) . before the oxebar 4 liter was available in the states they sold out of them very quickly in...

those tee pieces are the ultimate brewery accessory if you are kegging. they have so many uses. btw this is working perfect so far as a pressure fermenter . the only issue i see is cleaning the kreusen ring. i am hoping hot oxy or pbw will blast it off like it does with my fermzilla...

this sale ends at midnight but its a great deal . im pretty sure you can squeeze two cornies in here if you shave of the door inserts...

i know i have seen simialr topics but its hardto search for this specifically. i am pretty sure i have seen lots of times where people purge kegs with gas from a pressure feremnter by daisy chaining them and putting the spunding valve at the end. can you do the same hting with full kegs...

started my first pressure ferment yesterday. i made 4.5 gallons of 1.045 wort from 8 lbs of pilsen and a pound of munich light. hallertau at 60 and 5. i pitched 1 pack of 34/70 at 68 degrees. i put a blow off on the gas out casue i was to afraid of clogging the prv with kreusen. after...

Thanks from another post it looks like I am going to go with 1 pack of 34/70 at 12 psi at 70 degrees. 4.5 gallons. 8.5 lbs Pilsen .5 lbs Munich light 1 oz Peale at 60 1 oz hal mit at 5

Temperature control and kegging upped my game dramatically. I can make great beer from canned kits. Switching to all grain didn’t drastically change my beer as much as temp and kegging . Btw secondary almost never needed. Get rid of it. Your beer will benefit from it by reduced oxygen...

Thanks so much for this process. That’s what I was looking for. Last question. You are at room temp the whole time yes? No low then high. A lot are saying start low temp (optimal temp) to get yeast growth then ramp temp up to battle yeast suppression from co2. But your method obviously...

Start a new batch in case this doesn’t work. Follow a proven recipe don’t do all those things you did. Also have you tried mead. Do you like it. It can be an acquired taste and is not for everyone. IMO meads are hard to make good. Good luck.

good healthy yeast. from a long time working in a micro lab. bacterial infection in a relatively clear solution can look milky or cloudy. although eventually bacteria will also fall out of suspension in a liquid. molds and wild yeasts which are another common contaminant in our beer tend...

when you say immediately like you mean right after pitching you add co2 to 12 psi. i am about to try my first pressure ferment and a lot of websites say start at atmospheric pressure for 24-48 hours before putting on spunding valve.

im not sure that thats something that can be predicted so well especially with bakers yeast. in my experience temp, wort gravity, pressure and time all have an influence on ester production. i am not a fan of esters and thus ferment everything on the cold side and aim for clean tasting...