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That's a great question because I know some people who swear that it's awful to leave beer on the yeast cake for a prolonged period of time. However, I did brew a blonde ale on Trong's Pot-au-Brew, used a FLOTit, and dispensed straight from the vessel and never experienced any off flavors. That batch was probably in the vessel for a total of 4 weeks - so, not THAT long I guess. Side note - I just checked out your channel! Do y'all have reviews on pillows too? Specifically, I'm looking for a good pillow for my neck.
None of my Pinlocks have those ridges on the gas post. I know because all but one of my cornies are pinlock. I love them. As a fellow Josh, trust me when I say this, they are Josh proof. That said though I have replaced the standard pinlock lids with lids that have a manual PRV. Since the gas post goes into the keg a fair bit I'm always worried that their is going to be trapped oxygen above the bottum of the inlet. Finishing up on a double brew day and I'm beyond tired. Cheers guys!
Well done Todd! The only thing I would add is if the keg has been sitting for a while with either beer or soda, remove and clean the posts and poppets because even the threads on the posts can get funk on them. At least that has been my experience.
Suck back in the airlock can also be due to cooling wort temp in your fermenter, ie, your wort cooling down. Also happens if using an airlock and crash cooling.
Great show as always. I found keg connection through the podcast. I am really glad I did. I have been using CMB flow control faucets ever since. Your show made my life easier.
Of course I missed this. Since I was at work. I'm sure both of you have seen me on your comments. Specially Señor 🥥 right.. All fun aside. I love both of your channels, you guys are real and no "stupidity" anywhere. Down to earth guys. Thank you for all your knowledge. Me and my wife drink for Topo Chico clone than anything. Thx Todd for the recipe. Cheers from Phoenix, AZ 🍺.
I am not a scientist but recent articles on cohumulone research found that cohumulone is more soluble and reactive than the other hop acids. So hops with higher cohumulone will give a higher bitterness to a beer compared to hops with the same alpha acid but a lower percentage of cohumulone. So all things being equal, hops with more cohumulone with give a higher bitterness rather than a coarser bitterness.
Awesome show as always. I have been around since somewhere around episode 80, and I always enjoy them. If you were a sitcom, you guys would be in syndication by now. Lol see you next week.
Weiß, and Weizen beers are cloudy because they contain natrual trub in the bottle. When they are chilled, the trub (yeast) falls to the bottom of the bottle. Serving suggestion is to pour two thirds of the beer out, then swirl the remains and continue pouring. This results in a beer that is cloudy when served. It is not typically cloudy due to haze, or suspended proteins etc. with the Berlin style, they also serve a "KrystalWeiß" which does not have teast sediment in it. Some like it that way, I do, but many don't - you know, tradition and all that. 🤪 As for Whirflock, its a kettle flocculant. It will knock out certain ionically charged particles from the beer. There is no reason not to use it on a Hefe. However, you wouldn't use any fermenter flocculant IF you want to retain some of the trub in the bottle, but then, if that is important, you wouldn't want to cold crash your fermenter, and you would also want to use a low to moderately flocculating yeast. Of course if you did crash your fermenter before bottling, you could always dose each bottle with an eyedropper of trub before capping. jm2cw 😂
I vote yes on having a vacuum sealer! I buy hops either by the pound or half pound, as soon as I use any I vacuum seal the remainder and store the rest in my freezer. I've used some Eroica pellets from the 2018 crop and they were fine for my taste. I also use the sealer for meats so it gets used a lot.
Commercial sink style cold plates work like a champ instead of coils. reduced footprint, doesn't freeze, less ice, bullet proof no kinks or bends. Also assistant friendly JOSH.
Have you guys found a solution to plug holes in the cooler if you ever wanted to take out the coils? I want to convert my yeti as a jockey box but I also want to use it for other events
if you've ever needed to add chalk (Calcium carbonate) to any brew, i recommend the same... unless it's in the mash, the acidic mash will dissociate the ions, even 5.4 PH with enough liquid will be enough depending on amount of CaCO3 added, and generally we don't bother unless it's a porter/stout
in my experience the surefire way to dissolve the topo-chico salts is to use a carbonation cap and VERY cold water with the salts mixed in to a 1 liter bottle, set the pressure to 50 psi and then force carb, then add this liter into my keg and top-up with water chill and carb. it seems to work pretty consistently for me, the carbonic acid really dissolves those salts... even better than using hot/boiling water!
FYI the ball valve & racking arm can be disassembled from the main bucket and boiled as part of one's cleaning/sanitizing process. I personally own 2 Anvil Crucible 7.5 Gallon conical and disassemble the elbow, butterfly valve and racking arm, then boil those parts for 10 minutes as part of my process to prevent infections. I can certainly empathize with your caller's issue. I am a firm believer in using PBW and Star San along with taking care of one's equipment as best as possible.
You should do a video of james explaining the alpha/beta acids and name it "fundamentals of mash temperature with professor Carlson". I would for sure watch that. Lol
Good advice all around guys, it forced me to clean all my tap lines will Brew Clean which works great. Agree with James; Pale Ales have been hijacked by IPA's. Release the prisoners please 😁
Yes, Josh. You are the Coffee Stout go-to person. If I ever get around to wanting to brew breakfast stout, I will call you with any questions that may come up. Cheerz.
Start doing quarterly competitions. Keep the alt and kolsch, but add rotating subcategories for hoppy (pales amd IPA) one quarter, and dark (porter, stouts, browns, ambers) another quarter.
