Recent content by millsbrew

Hello, I'm cleaning out some no longer used items. I have 32 Belgian bottles (6 of which are 500ml) and 28 swing tops (some are 500ml) that I no longer use since I'm kegging now. Also I have been brewing indoors and no longer need my gen1 Blichmann Boilermaker and burner. I'm located in...

Any chance at another?

I pitch on to yeast cakes for my sours regularly. I don’t bother with removing any of the yeast. I use the full cake to get a dry second batch for blending. It is not “bad”, just really dry, which I like in my sours. Also, just give it a shake, not pure O2 unless you have a serious blowoff setup.

Thanks. I knew it was STA1. Didn’t know about the diastaticus. Sucks cuz I was going to do a split batch with Brett C.

I had this yeast on hand for 3-4 months. I have built up a starter 2 times for 3 batches (basic saison, braggot, and a this batch was a Belgian single). The Belgian single had 22IBU (the highest of the 3 batches) and an OG of 1.050 (the lowest of the 3) which included 0.33# of sugar. The...

Got my hands on Bootleg Biology Sour Solera. Unfortunately no activity after 24 hours at 68f in the fermentation chamber. Wanted input on what to pitch since clearly I’m not going to get my hands on another from Bootleg. I heard WLP007 is a good sacc for the style and then just get some...

Any updates? Edit: also, what’d you do for insulating the liquid lines?

How did you attach this to the freezer/fridge and still make it easy to change kegs?

If you drill a hole in the door of an upright freezer or fridge, how do you suggest insulation for the keg lines to the taps? I want to do PVC but don’t know how I’d switch kegs out if the door has pvc attached to it.

I’d try a little bit of oak before blending personally. Reason being is that unless you can keg your sours, I’d worry about bottle bombs from blending. Plus an ounce of oak is way cheaper than 5g of brew.

I use a large stainless steel tea infuser. I used a wire cutter to hole for my dip tube to feed into. I also have a hop spider for IPA/DIPA’s. But the infuser helps a ton with hot break. https://www.amazon.com/dp/B0047Z2FKW/?tag=skimlinks_replacement-20

I had the same issue. Switched to the blichmann rip tide pumps and they are much easier to have on the same rate (or close enough that only tweak once or twice during my sparge). With the March pumps I was constantly messing with each ball valve for the whole 45 min sparge.

The point of a conical is let everything settle out. You won’t get off flavors from trub or hops in 10 to 14 days of fermentation. Cold crash after FG and you’ll get everything to solidify at the bottom.

Thanks. Need a 3g as well. Unfortunately, not worth the drive just for one carboy. edit: nice 2002 by the way.

Pics? Interested in a 6g and a 3g.