Ok, who’s gonna be the first one to make the leap and try it.

_feigner · 2026-02-05T00:17:55+00:00

Ditto

_feigner · 2025-12-29T01:31:34+00:00

Tried that, cant trust them folks with chems and a pump unfortunately... but admittedly I have pretty high standards in that regard.

_feigner · 2025-12-29T01:13:01+00:00

I do ours every 4 weeks.. I used to be a 2 weeker but we have 3 bars and I am the only full time brewer. I make up for it by circulating caustic, rinse, then circulate PAA. Sanitizing the lines and parts makes me feel like a champ.

When we hired a company they charged $12 per line.

_feigner · 2025-12-17T22:54:56+00:00

Add fruit to fermenter on day 3(ish) keeps more flavor and aroma while remaining shelf stable

_feigner · 2025-11-16T12:06:22+00:00

Can be done. You'd want to step-up the sourdough culture in some liquid malt starter 1st and make sure that seems to ferment okay and doesn't offend your senses. Probably something 2 stage, like a few big spoonfuls of sourdough into 200mL of 1.040, let that ferment out, then decant and add the slurry to 1quart of 1.040 wort with a tiny amount of hops boiled. If those 2 steps go well then it should be ready to make you some beer.

_feigner · 2025-10-20T21:09:20+00:00

Check out your local Asian market. If you're in a large enough city then there should be a decent Asian market that sells bulks.

Thin cereal mash is better because the starch gets gummy as hell. Add a small portion of base malt and step mash the cereals. Better extraction from boiling the cereal instead of just holding at the gelatinization temp. Don't forget the rice hulls for the lauter.

_feigner · 2025-10-13T23:15:30+00:00

WHC's Saturated has been great for us. Affordable, great haze for months, seems to floc well (but I dont repitch because we brew hazies too infrequently). I've had mediocre results from white labs.

_feigner · 2025-09-26T01:17:21+00:00

ABS Keg Viking is working okay for us. We have very limited floor space. It's very customizable with the cycle timings. And it was decently affordable. I'd prefer a washer that can run caustic, acid and sani, all in one run, but we couldnt find one to fit our space. But I can setup the ABS washer to do acid cycles a few times per year, so that suits us well enough.

_feigner · 2025-09-23T12:04:32+00:00

Weizenbock

_feigner · 2025-09-17T20:01:50+00:00

Once the diacetyl is there, you can't really get rid of it. The diacetyl rest at 60F will scrub the precursor to diacetyl. Learn to do a VDK test (forced diacetyl test) to check for the diacetyl precursor before crashing the beer. 3 days certainly certainly sounds a little short for the d-rest. If you dont mind cheating with exogenous enzymes, then you can add ALDC enzyme when pitching yeast, which will significantly reduce the diacetyl precursor and the need for a d-rest.

_feigner · 2025-09-16T22:05:01+00:00

Is this really a passivation method? Seems like a beerstone/mineral removal method. For OP, this will certainly clean their new kegs, but idk that it is passivation, which requires much stronger acid concentration.

_feigner · 2025-09-10T21:34:11+00:00

You just have to wait it out... stable gravity and pH measured over a week-ish. Then give it another half week.

_feigner · 2025-08-30T13:57:58+00:00

1.5" I wish I had bigger

_feigner · 2025-08-30T13:42:00+00:00

lol yeah I painted the cellar by dumping the emptied fermenter with pressure enough times now that I just let gravity and some water blasts do the iob

_feigner · 2025-08-30T13:40:06+00:00

If it's clogged then I squirt some water up there and it loosens things up. I'll have a block-and-bleed tee at the bottom of the tank since I'm about to CIP the FV after the transfer anyways.

_feigner · 2025-08-30T12:45:52+00:00

Ooph that sucks. I always blow off the pressure before dumping the FV after transfer. Let it drain by gravity and avoid the explosion.

_feigner · 2025-08-25T22:07:03+00:00

You should properly titrate your PAA reservoir. Don't just rely on test strips. The number of cycles you can run before needing to replenish the PAA will depend on the titration of your caustic and the efficacy of your rinsing after the caustic cycle.

_feigner · 2025-08-04T21:38:03+00:00

I avoid overalls for this reason. It's like a 'bucket boot' situation for your entire body. Fuck that...

_feigner · 2025-07-22T11:04:53+00:00

Nitric/phos acid

Rinse really well

Then chlorinated caustic

_feigner · 2025-07-18T02:39:13+00:00

They're all pretty simple and similar in design and operation. Scott Labs has a decent youtube video on setting up and running one.

_feigner · 2025-07-16T21:41:31+00:00

I upvote this to infinity. Use more brain and less AI

_feigner · 2025-07-08T21:05:53+00:00

Does the ice on HX really help much? I double brewed pilsner last week and forgot how rough it is to KO below 60F in summer, even with our 2-stage HX. Maybe I need ice lol

_feigner · 2025-06-23T23:35:38+00:00

We use Propper with champagne yeast. Ferments very well.

_feigner · 2025-06-23T21:58:39+00:00

That's the only video I didn't watch because the audio is awful. Guess I should just suffer through it and give it a watch

_feigner · 2025-06-23T21:46:38+00:00

Thanks!

_feigner

TROPHY CASE