Recent content by JapanBrew

I would say 2 things. Campden tablet for sure. I’ve got that taste due to chlorine and yeast. Second, after primary is done, get it off the dead yeast. Smaller batches have less effect from this but larger batches, it shows up. Primary fermentation could be as short as 2 days and as long as a week.

And here you go down the rabbit hole.

Would need a lot more details. Is it a extract kit? What yeast did you use? How long was it in the fermenter? What was the OG and then the final gravity?

It’s more about the living things in the beer. That’s where time is not on our side. Some of the issues are that there isn’t a single strain of yeast in there but other yeasts and some can become aggressive when their numbers get large enough. If you pasteurize your beer it...

That is kind of the problem. Is the ice box a separate door like a 2 door fridge or one of those one door with that goofy freezer thing hanging from the top?

The key word you said was “starter.” Most of the homebrewers are pitching dried packets of yeast. These need oxygen to start.

But at first you need oxygen in and around your wort. This helps the yeast propagate. But it should be no problem in fact it would be a way to push out the trub and then shut off the gas in part and let finish and carb in one shot. I would then transfer to a new keg after. That would really...

I used to use a STC 1000 but I built a PID system that controls the temp. One of my probes is set in the wort output on my recirculating system. This gives me a more accurate reading of the wort actually in the mash. The other is just in a thermowell in the HLT but doesn’t control...

It’s the length of time that is important. Step mashing can really control the enzymes and I would recommend it to brewers who want to up their game on brewing. Starting out at 62 for 15 to 20 minutes then up to 65 for another 20 minutes then up to 68 for the remainder of the mash the...

They sell enzyme additions. I’ve never added it to the FV so I don’t know what will happen. But finally I got a forum buddy that is as geeky as I am on amylase! To me, it looks like a bunch of un fermentables but also could be a lack of oxygen. You really got to shake it up for a...

I don’t know for sure on those models but most likely it needs to be tuned. Most PIDs need a learning moment to learn the temp fluctuations and the speed at which it takes to increase and decrease the temperature. Is there something in the instructions that say that? Maybe the factory is...

There must be a couple of different Soda stream bottle types because I ordered one of those but the tanks I have got these really wacked out threads. Hard to describe. I ordered the filling adapter so I could refill the tanks from my large 7 kg tank. That adapter was fine but the other one was...

I think this is the best forum. Diverse crowd and super active. Leave it. But, I will say, if it becomes a “nanny” forum, I’m out.

Its better. Things settle out, become clear and the hop oils tend to bind and make a smoother taste. That is another kind of condition. We tend to think conditioning is letting the carbonation to form and debris to settle. But conditioning is really letting the beer mature. Some beers should be...

It depends on your length of keg line. If you use a party type thingy at a meter length then 3 psi is fine. Standard tap hose lengths ar at least 3 meters long. Mine are somewhere near 4.5 meters. That takes about 18 to 20 psi to push the beer through. You just have to play with your setup...