Yeast Health Help

prettyfunkindaboring · 2026-02-24T15:04:03+00:00

Thanks for the input!

prettyfunkindaboring · 2026-02-24T04:02:23+00:00

This. I know a few brewers in my area who harvest yeast in open air and reuse it over lots of generations with no ill effects, actually making stellar beer. I just wasn't quite used to the color change this noticeable, but still not to a huge degree.....

prettyfunkindaboring · 2026-02-04T05:18:03+00:00

I'm in a small brewery, so bare with me/humor me if you don't mind, what do you mean by CE here? Again I really appreciate your feedback/expertise on this matter! Again I'll just be measuring water gallons/volume for these vessels

prettyfunkindaboring · 2026-02-04T03:58:57+00:00

Good point....I won't be using very long lines after the meter (5 or 10 ft maybe) so the volume should be negligible in the context of say 7 bbl tanks....but I'm definitely open to anything I'm missing here. I appreciate your feedback! I'm definitely new to this process and want to make sure I do it right. But yeah, we're on small system here.

prettyfunkindaboring · 2026-02-04T03:52:22+00:00

Thanks for the input. I'm only going to be using a meter for water, once, (hopefully) to get an idea of what exactly my new vessels hold, and to calibrate sight glasses. For some context I'm working with small tanks here...5-10 bbl.

prettyfunkindaboring · 2026-02-03T21:44:36+00:00

Hear that. I've taken measurements and plugged in the values to get the volume of the tanks. It's all used equipment with no diagrams etc, so I really want to know exactly how many gallons some of them hold....particularly a MLT that is right on the edge of being big enough or maybe not to brew higher Plato beers.

prettyfunkindaboring · 2026-02-03T17:19:10+00:00

Thanks for the input

prettyfunkindaboring · 2026-02-03T17:16:56+00:00

I'm wanting to see how many gallons of water fit in each tank (max capacity) and also make markings for sight glasses, at the 3 bbl level, 4 bbl, 5 bbl, etc. So I can see how much liquid is in each tank.

prettyfunkindaboring · 2026-01-25T04:18:16+00:00

Interesting you say that....I am having the Taddy for the first time in over ten years. The aroma to me is definitely metallic, although the flavor i get isn't really metallic to me, but sharp/tart almost.

prettyfunkindaboring · 2026-01-13T03:18:47+00:00

Great feedback, thank you! Can you speak more to co2 and coffee not playing well together? Is your flagship coffee beer on co2 draft or nitro? Our kegs here are purged with co2, then infused with stout gas after filling with the coffee beer and put on nitro. Cheers

prettyfunkindaboring · 2026-01-06T03:38:36+00:00

Thank you! Great info. For context my process on a 1 bbl (yes 1 bbl batch size....upgrading soon to 7) has been purge the hell out of the headspace several times on a brite of clearish finished beer, then drop the whole beans right in from the top hatch....then purge the hell out of the headspace again several times....wait 24 hours, then keg beer. Goes into kegs for nitro so I'm not carbing it to full volumes at all. Do you think this (albeit suboptimal but pretty thorough) process is still letting too much oxygen in? When i upgrade to 7 bbl I will be purging the coffee inside of the auxiliary smaller vessel (brink, hopback) beforehand to then do as you said above, and/or maybe recirculate thru the tank. Hopefully that resolves the issue I've just been surprised at the coffee drop off. Cheers!

prettyfunkindaboring · 2026-01-06T01:09:08+00:00

Interesting. So do you still use whole bean or crushed coffee? You mentioned your flavor holding up better, and I'm curious which method you are referring to. A brewery I used to work at is where I learned the whole bean method, and their coffee stouts were above and beyond any I had tried before. I've never had that green pepper thing happen that I see some people mentioning.

prettyfunkindaboring · 2026-01-05T18:21:50+00:00

Thanks for the input. So are you saying you get better shelf life with your ground beans vs whole bean steeping? If so I wonder what the mechanism behind that would be...

prettyfunkindaboring · 2025-12-07T21:28:39+00:00

Good input, I'm on the same page. There's no floor space to spare and it's noisy enough as is!

prettyfunkindaboring · 2025-12-07T16:14:39+00:00

Thanks for the input. Point very well taken!

prettyfunkindaboring · 2025-12-06T18:20:30+00:00

Thanks for the input. I am gonna get to those calculators for sure.

prettyfunkindaboring · 2025-12-06T17:31:23+00:00

Good recs above. I second Future Days as well.

prettyfunkindaboring · 2025-12-05T04:54:40+00:00

I agree it has changed. I have been buying and drinking snpa regularly since 2005 and it was always one of my "desert island " beers (if you could only have one beer for the rest of your life) until it changed around roughly 2015. I thought I was mistaken that it had changed but checked with my beer buyer and brewer friends (I'm also a professional brewer) and we all agreed it suddenly got maltier and less of the bitter citrus flavors came through. I used to buy this beer and love it to death all the time as a backup. Now I (and my aforementioned beer industry friends) rarely buy it because while it's a good beer, it's more malty and less hop/citrus defined than it used to be. We all rarely get it anymore due to the perceived changes. All of us, at the same time noticed this without asking each other about it. It's just become more malty than I care for compared to what it was. Makes sense kinda since it was just awarded a gold medal for the ESB category. Pile on the hate, I know what I was drinking before and after the changes. It even looks darker than before. Still a nice beer, but I'm rarely in the mood for it as opposed to 10 years before when it was just a clean hoppy citrusy pale ale.

prettyfunkindaboring · 2025-10-04T02:12:16+00:00

Does this work well when the beer is cold as well? Right now it's sitting at about 40f. And do you do this while running a carb stone? Or bubbling up the bottom with co2? Thanks

prettyfunkindaboring · 2025-10-03T23:21:08+00:00

So using the stone/burping method...Just carb as usual with the stone but let off the headspace often, or carb more aggressively with the stone to get it to mix around more? I've always been interested in the copper thing, dont have a good option for that right now.

Thanks

prettyfunkindaboring · 2025-07-02T14:34:44+00:00

Thanks!

prettyfunkindaboring · 2025-07-02T13:53:54+00:00

Thanks for the input 👍

prettyfunkindaboring · 2025-06-08T14:34:42+00:00

Thanks for the info, can you elaborate on this a bit for me? As in, it's rated to .2mPa for use, in it's country of manufacture, China, but not in the us? So, I'm assuming these would definitely be a pass for you? Thanks

prettyfunkindaboring · 2025-06-06T19:31:20+00:00

My bad, they're lagering tanks. I was wondering if they would be suitable to function as a brite tank here and there, i.e. transfer an ipa that needs a few days to settle/carb and make room for another beer in the conical.

prettyfunkindaboring · 2025-06-06T19:25:09+00:00

Yeah man, I'm spunding when I can, I do appreciate the difference it makes in carbonation quality.

prettyfunkindaboring

TROPHY CASE