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Thanks sctcts I will go with passivation!

I will try it first, I have to get appropriate shanks first since these don't fit some German ones I have. If I get sulfur I will passivate them. The reason I asked is because I could return them before using them, and if after passivation, running StarSan or sourish beers would bring back...

Thanks for the great work here! I recently got 2 of these and not sure if I even wanna use them or just return them for 630SS. If I go through the process, does it get rid of sulfur or just adds a protective layer? Ie. will I be able to run sour beer or starsan through the lines afterwards?

Oh yeah, that'd be cracking, krackin! Obviously I thought of that valiant idea, however I did plan to send this to some contests so I had to wonder.

On Monday started feeling a bit bad but hey, I gotta bottle my latest dry hopped APA, which I did in the evening. ~20th batch so far, no infections yet, followed usual procedure, mixed the priming sugar quite well with the beer racked on top, sanitized everything and bottled. Got a fever that...

I recently brewed a belgian imperial IPA with noble hops, the results were good, take a look at the last post: https://www.homebrewtalk.com/showthread.php?t=529880 I think you should have put waaaay more late boil hops and dry hops too. Given your batch size I would add 25g @5, 25g @0, and...

I am interested in knowing the answer to your question. But the problem is that measuring exact yeast-only mass still seems hard, at least according to the formula that I use. Inputs: M, V = mass, volume Outputs: My, Nc = yeast mass, count Parameters: Dw = water density (default 1 g/ml) Dy...

The problem is estimating yeast density of the slurry. However, if you know both the volume and the mass of the slurry, in theory you might be able to estimate cell count. According to the Yeast book, every yeast cell weight around 8e-11 grams and given this plus some other parameters...

Whether it's 15% (mrmalty) or 35% (brewunited), I get sufficient yeast in either case and won't underpitch or overpitch too much (cca 200B cells vs 250B cells). If I had a stir plate, I wouldn't need the whole two-step starter, but currently I don't so I have to do a two step starter. The...

So I am in the similar situation because I have 5-6 packs of yeast that are around 6 months old. According to mrmalty, viability is 10-20%. A single starter would probably result in underpitching according to calculators, which is why I do two step starter. What I do is calculate as if I start...

If you decide to do it, keep it short (10-15mins) at the higher end (133F) which will result in more medium sized proteins. Doing it like this, you will likely avoid wrecking body and head retention. I've done one recently for a slightly undermodified weyerman's floor malted bohemian pilsner...

To follow up, I brewed this on 06/15, bottled on 07/15 and tried the first beer yesterday, after slightly more than three weeks. For the mashing, I have included the protein rest at 55C/133F because the hottest tap water conveniently equates strike water temperature for that rest, plus I...

Thanks! I will go with the following hop schedule: 60 min - 0.75 oz Tomahawk (35 IBU) 10 min - 1 oz each - Saaz, Styrian, Tettnager (14 IBU) 0 min - 1 oz each - Saaz, Styrian, Tettnager (-) 5 days (dry hop) - 1 oz each - Saaz, Styrian, Tettnager (-) IBU = 55. If you think it would be too...

Sorry if this thread belongs to Recipes subforum. Initially I wanted to do focus on step mashing, but this info on hops helps a lot. Well, I have a lot of hop options. For bittering I have.. Challenger, Tomahawk, Centennial, Cascade, or even Fuggles or EKG. Not the cleanest bittering hops but...

Hi peeps! I've been planning on doing a batch of Belgian IPA. Let me first show you the recipe I had in mind: http://www.brewersfriend.com/homebrew/recipe/view/248913/saazey-the-belgian-bish-ipa Brew Method: BIAB Style Name: Belgian Specialty Ale Boil Time: 90 min Batch Size: 5...