I just filled it and I shook it while doing so and disconnected it (50 psi). The reg is creeping, I guess I'll trade in the core. good tip on the hose length.
Here is what we did. Transferred to the corny. Pressured up to about ~50. Let it sit in the fridge for a few days. Let some gas out to get the corny down to ~8 psi. All we get is foam! What have I effed up?
What do you guys think about this? I may change the yeast to belgian wit but I want to do this at high temp with the saison yeast.
Recipe Mardi Gras Wheat Saison Style Saison
Brewer Batch 5.00 gal
Extract
Recipe Characteristics
Recipe Gravity 1.072 OG Estimated FG 1.018 FG
Recipe...
Hey, I live in what the horticulturalists call "the humid south" or a "subtropical climate". To give you some insight, I am running my air conditioner--it's 81f outside.
I was at a friend's house last night and he bought a bunch of this DuPont beer. I thought it was excellent. And I read that...
Well, the last batch I made chilled out in about 25 min with just the immersion chiller--the reg way. I looked around and I think I will do the fish pump/icewater thing.
So I have an immersion chiller. I am not so impressed with it, the time it takes to cool the wort. The other day I put it in a bucket of ice water and boiled water on the stove. I melted my auto siphon siphoning from the pot to the chiller but the water coming out of the chiller was like ~60f...