Recent content by Bassman2003

Great insight. I have moved away from sugar in my blonde beers but might try a sugar heavy blonde recipe to try and emulate a tripel flavor profile. So many things to try with this style. Then there is keg/bottle refermentation...

That is the main idea + a butterfly valve. I see where you are going to be able to avoid welding anything. But, this thing has to be able to fit in my wine fridge which has 27" vertical space. So a sixtel + butterfly valve & cap would allow me to put it in the fridge. When I wanted to add...

I like the trend! Can't argue with the Chubby Apollo. I did not see a hop bong style attachment for the Apollo. Maybe they have a separate lid. My want of a dedicated dry hop keg setup is open for all possibilities. The cost of a sixtel setup is looking like $30 for the used keg, $170 for...

Looks like a v2.0 design would be useful after some feedback. I would say drop the stacking approach. Imho only breweries stack kegs. We are more concerned with size, shape, what they fit into and amount of clutter.

I think I will go the sixtel route which will allow for the use of the 2" TC hop bong easily. They are available on Facebook for about the same money. Although I will need to have some welding done to add another ferule but that is how it goes.

No way to use the hop bong and Kegland said it was unlikely they would make an adapter. I will look at modifying a sixtel or something.

Strange as they look kind of 'squatty' in their video and in general.

That is a great value. I am trying to figure out if this could be used as a dry hop keg with their hop bong device. I am thinking ferment, transfer to the OX keg, drop the hops in, transfer out to serving keg. Yeast stays clean for repitching in the fermenter, beer stays clean with the hops...

Have you tried spunding for your lagers? It is great and easy for carbonation.

I was wondering if you spunded to naturally carbonate the beer? Sounds like the beer was not under any pressure.

Ruin is always relative! A little bit of anything is usually acceptable. But, your attention to detail shows your progression as a brewer and should not be frowned upon. Oxygen is the final frontier. Embrace it if you want to reach for the brass ring. I know it gets a lot of eye rolls and...

I have settled on the Gnome yeast and lowered the strength down to the 6% range. I might add sugar back in to see about flavor but I have been getting good attenuation which is critical (1.006 is the goal). Some distiller's malt helps and plenty of time in beta rest range. I have the three...

I have gone to Blipels which is a tripel recipe at a blonde strength! My favorite is Tripel Karmeliet. Still working on it. I have not been using sugar in them either which helps keep the ABV down.

That is one use but I would disagree about pressure fermentation = higher temperatures. I think you are being too narrow in your thinking about pressure fermentation. Fermenting lagers at 2 bar @ 50F makes an incredible beer. Just like fermenting IPAs at "normal" ale temps at 2 bar. Pressure...

Thanks. I think it is kind of lame that they do not have a normal cold fermentation temp lager represented with pressure.