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So I've had a milk stout I recently kegged on gas at 20psi for well over 24 hours. I just drew a bit to taste and it's flat as a pancake. Check the regulator on CO2 and it's still in the green. Do stouts take longer to carbonate?

Nooo....not purging WITH oxygen, purging OF oxygen. Thought that was clear. Keg gets filled with beer, sealed, put on CO2 and then head of oxygen is then purged through purge valve.

So my usual method to purge my corny keg is as follows... Sanitize keg with Star San solution, empty keg Place liquid and gas connectors in place Fill keg with beer from fermenter Place lid on and lock Dial in carbonation PSI Purge heads pace of oxygen with purge valve I've read of ways to do...

OK so I'm going to rack to the keg, put it on gas and purge any oxygen to let it age

I do have a dump valve at the bottom. This is a new conical so haven't tried the dump the trub method before.

Currently fermenting a milk stout in a conical fermenter. My question is, once primary fermentation is complete, is there an advantage to rack to a secondary or just age in the keg?

I'm fermenting a Left Hand Milk Stout clone and once I transfer it to the keg, I'm not certain what psi it should be at for carbonation. I don't have a nitrogen setup, just straight CO2

I lost my mind and stirred the F out of my wort after pitching in the yeast. I've read that's a no no as the yeast get pissed. Did I just screw up this batch?

Anyone know of a homebrew shop in Prescott or Prescott Valley?

Very much appreciated!

I'm brewing up a Left Hand Milk Stout clone tomorrow and had a question about the adjuncts. It calls for flaked barley and flaked oats......do I add them whole to the mash or do I crush them in my mill along with the grains?

I just threw my 5gal of IPA on the gas yesterday 37 degrees at 20psi. When I decide to back off the psi to serving pressure, do I just dial it down and start serving or do I need to purge the keg, then dial up to serving pressure?

Would make a great addition to my limited equipment arsenal!

Conditioning my grain before milling. Makes a huge difference on my efficiency and almost eliminates stuck sparge with my false bottom

Did you use coriander in your recipe and if so how much?

So I have this Chill Wizard which is basically a plate chiller on steroids. Works very well. Living here in AZ my hose water (which I'd run through the plate chiller is 67 degrees.). My pool water is currently 50.2 degrees. If I ran the pool water through the plate chiller, does anyone see any...

So I picked up this Chill Wizard contraption for rapidly chilling my wort for literally a steal. I havent had a chance to use it yet but plan to this weekend. Other than looking pretty bad ass, I'm wondering if anyone has used one of these things and if so what were your results.

Brewing up a 5 gal batch of blood orange pale ale next weekend. Was wondering if pitching 1 packet of dry Safale-05 is enough or would 2 packets be best?

Wholeheartedly agree. Of the myriad of places I've lived in my 49 years, Phoenix tap water is by far the worst.

Any AZ brewers in here, specifically the Phoenix /Scottsdale area? I just recently moved here and notice the water is very hard. Wondering what other brewers here have done to combat this on brew day. I plan on ordering a water profile from the city