I've used 3726 twice, first time it went from 1.070 to 1.007, second time from 1.061 to 1.009 (attenuations of 90% and 85%). Both times it fermented fast at the beginning and then took a looong time to fully finish. Based on that I would say that yours isn't quite finished yet... I would have...

The priming bucket is for sure going to introduce some oxidation, with the beer being in contact with the air space, even if not sloshed around. I would eliminate it from the process, add priming sugar directly to bottles and fill them carefully from bottom up with a bottling wand directly from...

It works just fine, just takes longer. I force carbonate at 3 bars, keg upright, no agitation, and at 4 C it takes 15 hours, at 12 C 20 hours and at 21 C 38 hours to get it to 2.5 vols. The first (and last) time I tried agitation something got agitated loose and I had a pressurized leak, I'd...

The Sui Generis Brewing Youtube channel has a good tutorial about capturing wild yeast, part 1 here and parts 2 and 3 (as well as a lot of other related videos) can be found from the channel.

I have had the Tilt show quite wrong SG values when dry hopping or when there is a thick layer of yeast stuck on top of it... Just did a saison where it was showing a really nice curve down to 0.999 but when I kegged the beer, it was actually 1.009, and there was quite a cake of yeast stuck on...

BE-256 and WB-06 dry yeasts for abbey and hefeweizen styles. Never made anything even close to what I wanted with either. After switching to liquid alternatives? Great beers right away. I'm sure there's some way to make great beers with those two, but I'm not going to waste any more time and...

I can tell you what didn't work, I did a variation of the "Avg Perfect NEIPA" by switching the Galaxy hops to Simcoe... Bad idea, it just tasted like a West Coast IPA... The original Citra, Mosaic, Galaxy version is way better. (Not that I don't like West Coast IPAs, but if I want one I'll...

Putting the beer into an ultrasonic cleaner works great for degassing. Still takes a while but at least it's automatic.

If you want to reduce the existing carbonation significantly from a keg, that takes a lot of time and a lot of purging. You need to get all the extra CO2 out of the keg, so just disconnect the gas and purge, wait for more CO2 to exit the beverage, purge, repeat... (maybe try shaking? never tried...

After buying this and that and replacing various bits, I think I have pretty much the ultimate apartment brewing setup. 50 l all-in-one system, my previous 30 l biab kettle heating the sparge water, 50 l stainless fermenter, a fridge which the fermenter just barely fits into and a stir plate and...

The only actual burst carbonation calculator I have found is this: https://www.reddit.com/r/Homebrewing/comments/92av5c/no_purge_burst_carbonation_calculator/ It has been pretty accurate for me. Note that the decimal separator is , not .

My other hobby is technical diving and there's a lot of diving grade oxygen used in that... Not really a budget option but a gas blender certification for recreational diving is one way to get access to oxygen that's guaranteed to be safe for beer. That said, I really can't think of any...

The pressure is not super high (for reference, SCUBA tank fill hoses are typically rated to 5000 psi) but it's definitely not something you can assemble at home from parts, it needs to be professionally made to be safe. You'd need to find a shop making high pressure gas or hydraulic lines to...

His ingredient costs are silly high. $45 for a 5g batch? Anyways, I live in Finland and over here, good imported German beer (Franziskaner, Paulaner etc.) costs about 3.5€ per bottle (7 €/l) :(. I can make a comparable beer for 0.5€/l in ingredients. I'm making batches to fill two corny kegs in...

I had a bunch of about two year old leftover Cascade, Columbus, Mosaic, Citra, Galaxy and Simcoe, stored in a freezer, some in unopened original packs, some opened with original pack put into a ziploc bag. I used them all in a West Coast style DIPA batch and while it was an OK beer, it was...

I'm using a Raspberry Pi Zero W (the small one with Wifi and Bluetooth) to talk to the Tilt and upload the data. Works great with the Tilt's official Tilt Pi OS. The bigger versions are overkill for the purpose, which is to just upload a couple of bytes every 15 minutes...

I had the great luck of finding a broken fridge which can fit either two corny kegs (plus a 2 kilo co2 bottle) or a 50 liter fermentation tank. The great luck was in that the only thing broken was the thermostat and once I bypassed that with a separate aftermarket unit I got a great setup for...

I was crafting an experimental recipe with no boiling and for some reason the water calculations treated zero boiling time as 60 minutes of boiling. Setting the boil time as at least 1 minute resulted in expected boil off losses, but 0 resulted in same losses as 60 min.

I don't know if this is related, but I have noticed that (sometimes?) when the Fermentation tab reloads the measurement data, the curves get updated, as do the Target, Attenuation, Calories and Readings values, but the Temp, Gravity, ABV and Days values are stuck until I force a full refresh of...

I'm trying to get the Tilt to log from a Tilt Pi to a brew session and did the following: - Activated the correct color Tilt in the Fermentation tab of the session - Checked the Device Settings and the correct Tilt is attached to the correct session - Copied the API URL for the Tilt logging to...