Recent content by day_trippr

Why reinvent the wheel? @Bobby_M already has a gas jumper :) https://www.brewhardware.com/product_p/ball_lock_jumperpost.htm If one is wondering why two bores, the QD plungers need something solid to push against... Cheers!

Not looking for the Bruins, now down 3-1 and out shot by the Panthers by some crazy number (down 100 shots over 4 games?) Florida is just so strong on offense I don't see the series coming back to Boston after game 5...

I can't drop trub as I ferment in carboys, but I can cold crash, and given the amount of hop pellets I use for my neipas it is important to be able to soft-crash yeast to the bottom, dry hop cool, then hard-crash the pellet mush to the bottom before racking to kegs. My whole process would fall...

I concur. Nice chart, btw. Saved a copy just because :) Cheers!

Beer wouldn't have "zero carbonation" unless it was heated to drive off the CO2 that was absorbed during fermentation. Otherwise, if the beer doesn't see any higher temperature than the end of fermentation, it'll typically be in the .6~.8 volumes of CO2 range. Which clearly isn't far from the...

Set up four carboys for soft-crashing, then made four of these: https://www.homebrewtalk.com/threads/carboy-bung-retainer.732412/#post-10371331 Cheers!

"I was bored, so..." 😁 Year ago I started cold-crashing my 6.5g glass carboys under light CO2 pressure - provided by a standard primary regulator which was touchy AF to dial in an acceptably low pressure (like, under 1 psi). Plus said regulator had a propensity to drift in either direction. My...

Yes. I've been following Scott Janish's work published in his book "The New IPA: Scientific Guide to Hop Aroma and Flavor". I used to do an involved multi-phase dry hopping including a round two days post-pitch, then another or even two more rounds later on. I'm getting the same intensity from...

For all of 2024 my dry hopping has started with a "soft crash" 2 day temperature drop to 50°F (under light CO2 pressure), add the pellets commando and let it ride for two days (still under light CO2 pressure), then a hard crash to 36°F for 2 days before kegging to fermentation-gas-purged kegs...

We had a discussion but I don't think anyone had tried D-16 yet... https://www.homebrewtalk.com/threads/all-in-one-fermentis.731192/ Cheers!

When I was young I was a competitive horse rider for many years for a local stable that had a riding camp up in New London NH on Pleasant Lake. At the age of 14 I was already 6' 3" and looked 18, was the go-to person for buying beer amongst my peers. And I was driving the camp's 30 foot horse...

haha! Not on my 401K! 😁 Cheers!

That is hella cool Gonna steal that one! Also, tonight's show might be anemic compared to last night but Sunday night could be the biggy.

All kinds of vessels are made with 316. I wasn't narrowing the scope of the linked article to just kegs... [edit] And yes, you can find manufacturers using 316 SS to fabricate beer kegs... Cheers!

Ok, but sometimes folks have to use what they have. It appears that 2ppm sodium hypochlorite concentration is acceptable for potable water storage and is below the threshold of concern for 304 and 316 SS... https://www.penflex.com/chloride-chlorine-levels-and-stainless-steel-alloy-selection/...