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I've been wanting to try fermenting and serving from the same keg, but have been having doubts about that strategy since finishing my brewday (a pale ale with a blend of kveik and WLP644) yesterday. The original plan was to push out the trub (via a picnic tap) after hitting my FG and cold...

I'm kegging my beer for the first time and have questions about switching from force carbing at room to fridge temp. After racking my beer and venting to remove oxygen, I set my regulator to 30psi at room temp (72) for ~36 hours. I'm hoping to get about 2.3-2.4 vol CO2. If I disconnect...

Most of the beers I brew are fairly ester-dependent (saisons, tripels, dunkelweizens, etc.) and I'm a big fan of both the banana and tropical fruit esters I get from many yeast strains. However, I've noticed that the esters in many of my beers will start off tasting great 2 weeks after...

Just tasted and took a gravity reading on my Belgian golden strong (OG=1.069, FG=1.01) after two weeks in primary and smelled rhino farts like crazy. This is my first time getting a sulfury smell during fermentation and thought it might be my yeast, Safbrew Abbaye (my first time using this...