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So I'm still relatively new to kegging and am expanding my setup from a single keg to two corny's but as I'm piecing together the manifold and tubing I realized that on kegging day I will have some issues. I currently bring my CO2 tank, regulator and single tubing assembly in to the house so I...

So I finally did it. Wrapped up brewing a Citra/Cascade session IPA last Friday and what do I see when I'm cleaning up...the Whirlfloc tablet...WHOOPS!!! I've been legitimately curious of the merits of Irish moss since I took up this addictive and time devouring hobby several years ago. This...

I'm brewing a Cranberry Saison tomorrow with a predicted OG of 1.080 so I'm going to use 2 packets of Belle Saison dry yeast. I'm planning on rehydrating as usual but I've never done this before with two packets of dry yeast. Should I double the amount of water because I'm using two packets or...

I’m at the local Applebee’s and ordered a Wolf Pup which is a session IPA by Golden Road Brewing in LA that should pour crystal clear. I was presented with hands down the cloudiest beer I’ve ever seen. I asked the server and she agreed to have the bartender pour me another. Again, cloudier...

Been using my WilserBrewer bag for over 20 batches now (shout out to Wilser) and I've stained the living turd out of the thing. It's an amazing bag and is showing no signs of wear other than the brownish hue it has adopted. Any tips on how to restore this bad boy to it's former glory, is it...

So I bottled a batch of NEIPA on Wednesday night, best beer I've ever brewed by far. I'm going to monitor this beer closely as it bottle carbs to see if I can peg when it starts to go south. I popped one open today at 4 days old. There are ZERO oxidation effects at this point and it's...

I'm going to start out by saying what you will all be thinking after reading this. I'm a straight up moron. I don't know what I was thinking on Friday night when I was brewing but clearly common sense escaped me. So I'm a huge fan of whirlpooling hops and on my NEIPA I was brewing on Friday...

I'm going to make a NEIPA on Friday night and there are several yeast strains at the LHBS that I could use. I'm going to make a 1L starter 24 hours prior with a single packet. OG will be around 1.062. I was wondering what everyone's thoughts and experiences were using the following yeasts in...

Thread title says it all. Bottled 5 gallons of Kama Citra IPA. Everything went smoothly, zero oxidation issues and the sample was outstanding. My bottling process is on point...or so I thought. I go to clean out my bottling bucket and low and behold, there's a hair in there. I'm operating...

As the thread title says, I do full volume BIAB and have noticed that my mashes all measure around 5.0 PH, outside the ideal range of 5.2-5.5. Based on most predictive calculations, doing full volume mashing should raise my PH, not lower it. Granted, I'm only using the PH test strips which...

I recently picked up a diffusion stone, wand and regulator hooked up to O2 so I can aerate properly, which has resulted in my beers really taking off and fermenting out quickly. One side effect is the temps are rising very aggressively within 12-24 hours which has been hard to maintain using...

I've been making quite a few IPAs lately that call for lots of dry hop additions. Unfortunately I don't have the means to cold crash, so when it's time to rack to my bottling bucket I end up with hop particles partially clogging my autosiphon and causing oxygen bubbles (a tiny amount of hop...

I finally bought a kettle large enough to do 5 gallon BIAB and I'm stoked, but I have a few questions as I'm about to embark on my first all grain experience (brewing an Azacca Single Hop Pale Ale). - Is it OK to place the bag in the kettle prior to adding and heating my strike water? Do I...

So I checked in on my batch of Salted Caramel Gose this morning to discover that the airlock and stopper had been ejected, either by my pesky nieces and nephews who were over for Christmas Eve (and possibly my daughter as well), or by CO2. I'm at 16 days fermentation and am bottling today...

So I'll cut to the chase...I re-hydrated US-05 yeast, was cooling in freezer and due to butterfingers and Star San making my hands slicker than snot, I dropped and spilled about 1/2 to 2/3 of my one cup of re-hydrated yeast. Pitched anyways, like f*ck it, but I didn't have any other yeast on...

Pics are below: So here's the story. I brewed a batch about two weeks ago that is a lactic acid spiked sour extract recipe that I found in Craft Beer and Brewing magazine. I added the lactic acid pre-boil until the PH was sub 4.0 and proceeded as normal. Pitched US-05 and didn't deviate from...

So I recently brewed my 6th batch, which is a spiked sour cherry recipe (I'm well aware that spiking a sour is faux pas). I made multiple mistakes due to brewing so late in the night and being slightly inebriated. Firstly, I forgot to add the rest of the LME at flameout and didn't realize...

I brewed an Imperial Smoked Chipotle Porter that had an OG of 1.070. Today I added the Chipotle Peppers after almost 3 weeks in the fermenter and when I measured the gravity of mys sample it was 1.017. That is by far the highest FG I have recorded and was wondering if this is typical of an...

I've been postponing bottling my latest batch because I HATE BOTTLING!!! Scrubbing the bottles with a brush, sanitizing them, disassembling and cleaning all bottling equipment and sanitizing, racking to bottling bucket, filling, capping... Sorry...i had to rant. And don't even say it. Just...

It's me...the BIAB nub again. I was wondering if I could take any all grain recipe designed for a 3 vessel system and make it using the BIAB method? For instance, if I had a recipe that calls for a 60 minute sacch' rest at 149 and 10 minute mash out at 168, can I just do the same thing but...