It would be impossible to re-bottle wouldn't it?
You just need to open the caps a touch and vent until it's okay.
Can be dangerous. Gloves and eye protection.
If you have an ac unit they often have a dehumidify function.
There is an anti mould pre paint product that is natural that I use. Citric acid based I think. This could be handy for you.
This sort of makes me think back to when I had large trub losses when I was using BIAB.
I switched 3v and the losses became minimal all else the same.
The vorlauf step clarified the wort which is missing from BIAB. But with BIAB my preboil efficiency was higher as I was able to squeeze the...
I have used it and loved it. It wasn't a single hop add it had a little centennial in it.
Would be perfect in the IPA family. Go heavy at the end of the boil then chill it.
Isn't it the dry hop that's causing problems? When you chill you can use hops late and then the chilling stops the utilisation.
Dry hopping will add less fruity and resinous and adds more grassy and vegetal flavours. It's for this reason I only ever add hops late then chill. IPA all in the last...
The higher the gravity you are obtaining the lower your brew house efficiency will be.
If you sparged extra, this would just serve to lower your SG, this requiring a longer boil.
The brew house efficiency would be higher however.
There is a trade off between grain and power usage. Id much...
If you google hops and oxidation you will find your answers. Hoppy beers seem to oxidised more quickly.
It's a problem that plagues all brewers and led to closed transfers and fermenting under pressure to try and eliminate oxygen.
Other solutions include storing beer as cold as possible...
True true.
I just don't want to have to serve 19 litres of Star San out so then I can get it filled with beer. (Purging)
If it becomes reliably available I am going to get one to try.
It's been tested and dissolve O2 was lower in the beer from the blichmann product than a closed transfer.
It wasn't figured out if it was the yeast still in the beer, or if just flipping it once introduced less oxygen and that co2 was all that there was in the fermenter when this took place.
I...