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I used beersmith to calculate carbing, 2.5 vol. Of c02 at 70f calls for 29psi. Ill try it i think

Thanks a lot, i was starting to think no one was gonna reply lol. Ill carb them up over the next week and have 2 full kegs when the fridge drops. Cheers

I am truly in love with beer haha, i drink a lot of it. Its one of my favorite things about brewing. I drink the same amount, but i appreciate every nuance because i built it for me. My beers are tailored to my tastes from extensive r&d and recipe development lol. Itd be a waste not to consume...

So just looking for some experience/advice. my keg fridge piled last week right as i was planning on kegging a 2 week old blonde ale. After some thought we decided to upgrade our home fridge and ill take the old kitchen unit as my new kegger. Problem is we wont see the new fridge for a couple of...

Hey guys, So i was wondering if youve had this happen to you before,i didnt find my problem anywhere on the forum or online. I have a 2 tap keg fridge and up until today, it had one half full keg that was carbed perfectly and has been sitting around 13 psi and pouring great. I added an un carbed...

Not directed at you chickypad, sorry, not sure how to respond directly to posts on this site

Then dont. Its in the beginners forum. So be a pro somewhere else.

Well i would lean towards the tank, my gauge has a "red zone" on it for the tank psi, that gives you a bit of a cushion to order a full tank. This being my first tank ever (its pushed a lot of batches), i dont know how much gas is actually in the tank when it nears that zone, so it may well be...

Hi everyone, So i have a weird situation, my ale that i kegged exactly 2 weeks ago has been sitting in the fridge with 14 psi to it. This is how i always carb my beers-the set it and forget it method, and usually after a week they carb to that level and suit my taste perfectly until the end...

Haha same exact thing happened to me with the original response i made. Anyways, very good info here and i will work on incorporating this into my brewing slowly, but surely. I have a mill and to be honest, have never experimented with the crush settings, ive left it on the suggested setting...

Its gonna take me a bit of time and practice to put this into effect. Im so used to my brewing routine, it will add a whole new set of things to do. But im guessing it will eventually pay off to know these numbers, and in turn just make my beers that much better. Cheers

Awesome thanks guys!

Okay guys, i have about 25 all grain batches under my belt, and have never really payed attention to or educated myself on efficiency. Call me lazy (i am), but i tend to just brew and let it go the way it goes. Recently ive had some unexpected og readings and same beers that tend to hit...

Okay thanks for all the info everyone. Mongoose33- im not too concerned with a bit of a loss of bittering, i tend to water down my early hop additions on most beers, i do love hops, just not the bitterness that some like. Looking forward to doing some shopping and getting a crack at a new style...

Cool, ive been really wanting to get into using liquid yeasts because its an area i havent explored yet, and it would be a new challenge for me. Ill do some reading and maybe attempt this beer and using a liquid yeast at the same time

Also burquebrewer-when you say toasted malt, is there a specific kind? My brew supply doesnt show toasted malt

Nevermind, i saw starter and assumed you meant liquid. Read the recipe closer and saw wyeast lager dry packs. Oops

Awesome thanks guys. Also, im not too comfortable with liquid yeasts and starters etc, as ive always used dry yeast, specifically US 05. Is there a dry yeast that youd reccomend for this beer?

Just wondering what recipes are your favorites for this style. Ive never brewed this style of beer before, but its on my list of things to try out. I dont have access to a lagering fridge, so the idea of this hybrid at ale ferment temps is appealing. Gonna do some ordering this week so i think...

I usually did a quick pour to clear the lines and taps also. Nothing makes you look cooler to your guests than pro bartending skills 😎