Recent content by Turfgrass

I took 9 measurements every ten minutes and came up with a 36.5 * average. I think if I bump it to 8.5 psi then i will be in a decent range for the beers styles that i wish to brew. Now would I have to cut the dispensing line to the tap to 8.5'?

I can place a digital temperature gauge mid keg and get the high and lows to average the temp. I probably need to be around 2.2-2.3 for the NEIPA and stouts to pressurize together.

It has only been a day, but I added 4oz of Brewer's Best Cacao Nibs and 5 oz of vodka into a flask. Swirling it whenever I look at it.

I'm still trying to dial in my keeper temp. It seems to get close to freezing and then it shuts off until it reaches the set 38*. When the compressor shuts off, I have a circulation fan set to run. I have the INKBIRD ITC-608T controlling a Kenmore. There is no hint of ice inside. Should...

I've had a keg of NEIPA under 8 psi for the last three weeks. I assume it is carbonated and ready to drink. What serving pressure do you recommend? The tap line tubing is 3/16" i.d. and I believe its between 11 and 12' long. I has a chart with tap setup recommendations, but I can't seem...

I see the spending coming off of the keg, but what is the attachment exiting the fermenter? Filter?

I bought two of these buckets some time ago and I have yet to use them. The original thought was to use them for experimenting with different dry hop additions and other flavor contributions, such as, cocoa nibs, orange peel......My hangup is using them as a secondary and introducing oxygen...

I have only washed my HERMS setup with soap and water and then followed with recirculating boiling water to continue the cleaning process. I do have brewery wash that I have yet to use. For the keezer- it is new, but I know that I will be cleaning it in the near future after my kegs finish...

Brain fart- stuck on .5lbs or 8oz i guess. 1/2lb carafa III

I already thought it tasted a bit too roasted. Does it mellow with fermentation or through the aging process?

I recently brewed up a milk stout with some older grains and US-05. I tried a small sample from some leftovers that was remaining in the lines on the way to the carboy. Tasted rather roasted and I probably mute that at some point in future batches. Below is what I used. What do you use or...

I've had it at 38*F under 8psi for the last 4 days. Should I push it to 20 for a few days then back off?

I kegged it last night will minimal problems from carboy to keg and set to 9psi at 37*F. How long would it take to become fully carbonated?

Thank you.

Hi there! Fermentation of my NEIPA is complete and I am going to transfer to keg this afternoon. I'm wondering if I should co2 carb and maintain at basement temps of 59*F or connect co2 and place keg immediately into my keezer? Also BS3 has me maintaining at 65*F for another 1.5 weeks...