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I have a 5lb CO2 tank but no regulator. I am trying to figure out the cheapest way to dispense the fully carbed beer out of a full keg. I will be selling the kegs after I am done, but I want to be able to dispense the rest of the beer first. Am I going to have to buy a regulator or is there a...

Hello I have been messing with water profiles for a hefeweizen made out of 100% RO water. Does anyone have any good tried and true salt additions that have worked well? Sent from my iPhone using Home Brew

I brewed up Ed Worts Bee Cave Hef about 6 weeks ago and its now done and fully carbed in the keg. It has a strange alcohol type taste to it. I pitched at 68 and fermented in a temp controlled fridge at 67 the entire time. Why would this be? I have made this recipe 4 times and the last 2 have...

I am confused when you are using pickling lime why would you want to or not want to check the checkbox in Bru'n water to automatically add Gypsum and Calcium Chloride to sparge water to keep the ratio of Sulfate/Chloride in tact in the sparge water? Am I not just concerned with the final salt...

If I wanted to leave my wort sitting for 8 hours before the boil, can I bring the temp of the wort up to a boil for a minute and cut the heat. Will that be sufficient in killing the bugs until I can fully boil in 8 hours?

I'm wondering if this will cause any issues. I was going to drain the mash into a pot and bring it to a boil and cut the heat. I was also going to batch sparge at 168 in the cooler and leave this in the cooler and the first running in the pot overnight so I could drain the sparge in the morning...

Calcium - 61 Magnesium - 16 Sodium - 38 Sulfate - 70 Chloride - 55 BiCarb - 198 PH 5.44 or Calcium - 70 Magnesium - 9 Sodium - 15 Sulfate - 40 Chloride - 37 BiCarb - 198 PH 5.43 The first one is modeled after the Brown Balanced profile in Bru'n water, whereas the second is...

I am making a 1.080 OG porter which should end up somewhere in the range of 7.8-8% alcohol. I have read many methods of oaking and adding bourbon/vanilla flavor but I am still not sure what to do. I will be making a 5 gallon batch. I have 4oz american chips, 3 vanilla beans, and a bottle of...

I have a recipe in beersmith at 36 ibus with everything being added at 60 mins. I will be doing a 120 min boil as it's quite a large grain schedule so I need a lot more spathe water. When I change the time from 60 to 120 min boil but keep the hops at 60 mins the ibus go up. Why would this be?

I am wondering if I use an s shaped airlock and it sucks back the vodka into the first chamber, would this be introducing oxygen into the beer even if the vodka doesn't get sucked all the way through into the wort? Isn't this still air being sucked in or am I missing the point of the airlock...

I thought I knew how my Johnson Temp Controller works, but apparently I don't. I have it set to cooling cutout SP 35 DF 1. I thought it would turn on when it hit 37 and turn off when it hit 35. What it does is turns on at 36 and turns off at 34? I don't know if it gets all the way to 34 but I...

I pitched a 1.047 lager on this past Sat at 1am. It appears to be winding down now so I am going to take a hydro reading and do a d rest for the next 3 days if the hydro comes back at 75% done. This would put me at the 8 day mark after the d rest and then I will start dropping the temp slowly...

I had an issue this weekend where my wort was at pitching temp but my dry rehydrated lager yeast was still at 70 degrees. I went ahead and cooled the yeast in an ice batch and pitched near the same temp. I don't think this was the best solution from what I've read since it was still rapidly...

I have been searching forever and no one seems to have a definite answer. Is there any mini fridges out right now that fit a 5 gallon carboy and airlock?

How much should I be tightening the top screw piece of the ball lock quick disconnects (the plastic piece above the spring that you turn with a flat head) I tightened one too much and it destroyed the threads. Are these just supposed to be flush with the top or what?

There seems to be a small leak in my banjo burner regulator. It is this exact model: http://www.lowes.com/pd_406405-1337-M5HPR-30_0__?productId=4136586&cm_mmc=SCE_PLA-_-HeatingCooling-_-PropaneTanksAccessories-_-4136586&CAWELAID=1706951220&kpid=4136586&%22cagpspn=pla%22 The leak is right...

I am getting into bottling more off of my keg. I was going to purge the keg fully, and then when I am done, hit it with 30PSI to make sure the lid is seated properly again.I normally hit it with 30PSI right when I fill the keg and this works very well to minimize leaks in the lid. Is this going...

I am using RO water and I am trying to brew an amber Octoberfest beer. I got all my mineral additions correct, then my mash PH was only at about 5.2. I raised the mash PH by adding Pickling Lime and adjusting the other minerals to keep everything near the Amber Balanced profile. Everything is...

I am going to be transfering a non carbonated beer from one corny to another in a couple weeks. I have the 2 beverage outs connected to a beverage tubing setup and wanted to know how to go about the transfer. After purging the receiving keg, do I need to put any PSI on that one at all when I...

When adding pickling lime to the mash, do you add this just like any other mineral addition? I am confused because on Bru'n Water it states that it raises the PH to 11 causing other minerals to fall out then you take the water physically off the minerals that fall out. At least that's how I read...