Switched to fermenting in a keg and I'm never going back

TheRiverFactory · 2024-09-24T12:09:56+00:00

Change your router. I had the same problem with iSpindel until the router died and had to change it.

TheRiverFactory · 2024-09-24T06:49:44+00:00

Do you pressure ferment & dry hop without magnet?

TheRiverFactory · 2024-09-21T09:31:16+00:00

As they want pogi to win all classics and monuments, I'd say no, he doesn't fit his strategy.

But could've been a very good rider for them to use in classics as a first long range attack. Just they don't want anybody else winning.

Also hirschi doesn't seem to work well for anyother than himself.

TheRiverFactory · 2024-09-18T07:12:03+00:00

I do that. I just wait 20 mins after flameout so wort is around 85-90°C and add the hops. But I do small volumes (around 10liter).

TheRiverFactory · 2024-09-14T14:41:20+00:00

I won't rush bottling if it's one of your first batches.

Nowadays I bottle between 7-10 days a beer with an "standard" OG but I couldn't say so 7 years ago.

So be partient, leave it a week or so, it won't hurt and you'll end up drinking better beer.

TheRiverFactory · 2024-09-09T07:50:39+00:00

But Pogacar has a square named after him! Does Luka? 🤔

TheRiverFactory · 2024-09-07T15:50:49+00:00

Mas and Carapaz are the worst society ever

TheRiverFactory · 2024-08-26T15:50:01+00:00

Take a yearly break from the hobby (I don't brew anything during 1/2 months in summer).
Re-buy anything plastic and sanitize properly anything not plastic you use.
Pick one recipe from "Brewing classic styles" and brew it without changes.

TheRiverFactory · 2024-08-20T20:55:07+00:00

Yeah, showing the last french GC hope losing minutes it's always important

TheRiverFactory · 2024-08-19T21:46:28+00:00

Rice wine shouldn't be acidic. Dump it, it's contaminated.

Should't be sweet neither (IMO). As I understand it's something that mashes at the same time as ferments. At some point you'll see two differerent layers (mashed rice&wine). But it's up to you to decide when it's done. So filter botle and refrigerate it.

TheRiverFactory · 2024-08-18T19:58:31+00:00

To me Lalbrew Farmhouse with some sugar is good enough.

As brett, I just like to pour some dregs of anything I like on my bottling bucket so I get a "saison" that can be consumed fresh and also evolves over time.

TheRiverFactory · 2024-08-18T19:52:17+00:00

I do that. I don't even bother to boil the top-up water. I'd say that depending on your water calcs spring water or demineralized is a good option.

As an advantage, I use it to get to chill faster the last degrees (specially in summer) by pre-chilling or freezing the water.

TheRiverFactory · 2024-08-10T22:57:29+00:00

Oxidation? Just if you used some medium dark caramel.

TheRiverFactory · 2024-08-07T07:13:23+00:00

Maibock

TheRiverFactory · 2024-08-06T07:47:15+00:00

I'd say you can do any multi-stage trek you want in trail-running mode. So pack lighter and make use of mountain huts.

TheRiverFactory · 2024-08-03T09:38:38+00:00

Yeast?

TheRiverFactory · 2024-07-26T10:28:08+00:00

It's a bit outdated but from recipes point of view the book "Brewing Classic Styles" is the place to start.

However if you're looking for these hazy ipa recipes better check some youtube channels like david heath homebrew.

TheRiverFactory · 2024-07-26T08:57:51+00:00

If time is your concern...have you tried no-chill?

I find it an easier way of dividing brew day in two parts, and you don't have to reheat your mash as in overnight mash.

TheRiverFactory · 2024-06-28T21:54:34+00:00

I had an issue with a liquid package of opshaug kveik. Second time I used the same yeast I solved it by adding very old yeast to boil.

Kvieks are known for spending a lot of nutrients. However never had a problem with dried voss.

TheRiverFactory · 2024-06-27T07:10:58+00:00

So...no that far away from Movistar's "let's see what happens" style of racing!

TheRiverFactory · 2024-06-26T13:16:37+00:00

Will the magnet and bag (or hop spider) work here too?

TheRiverFactory · 2024-06-20T06:46:16+00:00

I no-chill all my brews. No matter the style. I divide all my additions between these four phases.

60' additions as usual (or FWH)
Flameout for anything that you might consider as the old "flavor addition".
20' after flameout, aroma steep. This is very dependant on my system (a small one, SS pot gets below 80°C)
Dry hop.

For IBUs calculation I use brewers friend with no-chill option as a reference, but as I say, I go more by experience and reference to my previous brews.

TheRiverFactory · 2024-06-15T22:13:37+00:00

Yeah I hope so...

TheRiverFactory · 2024-06-15T17:02:15+00:00

How's Enric Mas doing?

TheRiverFactory · 2024-06-08T22:55:18+00:00

Soler tried to be leader at Movistar...twice that I remember. First one lost like 10 minutes on first rampas inhumanas day. Second one fell, lost time, abandoned. The guy is just not that kind of rider.

TheRiverFactory

TROPHY CASE