I am going to buy an all in one system (either the Anvil Foundry or BrewZilla) and I was wondering if the wort chillers that come with them are any good or if I should buy a different one? What is the best wort chiller for the Anvil Foundry or BrewZilla?
I don’t really have a specific type – just looking to figure out what a good general purpose one would be for where I ferment. I like the sound of a tropical IPA though! I love the Sierra Nevada Tropical Torpedo and would like to brew something similar.
THANK YOU! Finally someone answers with something other than defending the same yeast. (kidding – I appreciate your help guys!)
I’ve never brewed with Kveik because I didn’t have a way of keeping it hot. I didn’t know you could brew at room temperature with it.
That’s what I’m worried about. The ideal temperature range is 59 to 71 for US-05. Since the active fermentation will be 5-10 degrees warmer than room temp, that puts the active fermentation in the 75-80 degree range. Won’t that cause bad flavors?
I think I might have a stuck fermentation on a pale ale. Any tips on getting it restarted? I’ve never had this happen before. My OG was 1.059 and after a day or so I was at 1.032, but it’s been 2 days and I’m still at 1.032. Any ideas?
I found a 3/8 50 ft on Amazon for like 65 bucks and it was an upgrade from my 25 ft. Dropped my cooling time significantly and made chilling a less miserable process. I got the copper one because it’s naturally antibacterial and I have heard that the copper is good for the beer.
Here’s the one I got: https://amzn.to/390iUOD
Unless you are bottling to store for a long period of time or ship for competition, I don’t think the beer gun is worth it. I have bottled straight off my tap for years when taking to a friends or giving as gift.
You could try filling up your fermentor w c02 or something to expel the oxygen out, then prepare a blowout or airlock.
I’ve never made what you’re talking about or use c02, and honestly if it were me, I would probably just wing it and throw it in. Use a tea infuser. I’ve heard of others using c02 to purge oxygen
I just got done kegging up a Maple Porter last week. My process with the maple syrup is to warm the bottle up under hot running water, add to sanitized keg and rack beer right onto it. Once sealed I give it a good little shake after purging the air out with CO2 then stored at 34 degrees to carb up. For my beer I had two bottles of syrup that were…[Read more]
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