I've always done the San Diego method with a small difference of breaking the beans open with a meat tenderizer in a doubled up sanitized bag. I leave the beer on the beans right at the end of fermentation for 48-60 hours before cold crashing and transferring it off the beans.
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I've always done the San Diego method with a small difference of breaking the beans open with a meat tenderizer in a doubled up sanitized bag. I leave the beer on the beans right at the end of fermentation for 48-60 hours before cold crashing and transferring it off the beans.
Fuckin' epic as usual!
Nashville is super high on my 'beer travel' list!
I have a combo wort grant/hopback that holds pressure. This gives me an idea.