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I have 2 keezers (1 for wine, 1 for beer) in living space - 1 in living room that I converted to a standalone bar (covered in mahogany to match furniture) and 1 in family room that fits perfectly into an old a/v space. Tanks would be on full display. Good point about beer although I tend to...

I recently made a sufficiently nice 5 keg keezer to keep in my living room, which means no outside CO2 tank. I have a 6 output manifold that the tank stays permanently connected to. That said, for fear of some type of leak, I keep my 5 gas QDs disconnected and only reconnect to the individual...

Where do you buy the hardware - flow controls - that go with KegCop? Seems like a handy tool. Thanks

I will be away for several months. My fear is of a failure of the tap or lines that could result in kegs emptying either in the keezer or on the floor. Alternatively I could keep the liquid line attached to mitigate the risk of poppet failure. But if I disconnected both gas and liquid lines and...

Someone mentioned that he disconnected his keezer liquid lines before heading off on an extended trip and came home to find 6 inches of beer in his keezer due to failed poppets. I will be traveling for business for several months and plan to disconnect both sets of lines from kegs. I am...

I keep my gas manifold switches and tank off. Once every two weeks I 1) flush out my lines, 2) turn on manifold switches and gas, 3) turn them off, and 4) then quickly check pressure of each. From time to time if I am hitting 1 keg hard (I have 5 kegs and 5 taps in my beer keezer) I will turn on...

Yes if I were talking about a "blanket" of CO2 by spraying CO2 over the beer, it makes sense that there would be minimal protection. I am thinking that 10-12 psi of CO2 in the beer at, say, 34 degrees F would steadily release CO2, similar to the what occurs in fermentation but to a far less...

As a wine maker, I feel confident that my fermenting wine is protected from oxidation by the heavy production of CO2 and the continued release of CO2 from the wine even after fermentation is complete. I pressure ferment beer using a corny keg in primary (actually after SG gets below 1.030 so...

I am on my second try of a light lager with lutra kveik. First time I mashed too high - averaging around 152 or so (should have thrown in a few ice cubes). FG only to about 1.012. Last weekend I kept mash at 145. Checked SG after 5 days and was disappointed to see 1.010. Giving it another week...

I start fermentation in a bucket and when it gets to about 1.030 (right after high krausen), I transfer to keg to finish fermentation. At some point I will take the hit on the cost of a Tilt to aid this process. Then I run a gas to gas line to serving keg filled with starsan, and serving keg...

I begin my fermentation in a bucket and then transfer to a keg with a floating dip tube typically around 1.030 or so (roughly after 48 hours), trying to get beyond peak krausen and with still enough CO2 being produced to mitigate oxidation potential. I also will be reducing volume by leaving...

kevin58, do you mill your grains yourself? If so, what gap do you use? What mash pH do you typically hit? I haven't gotten nearly that mash efficiency. Since I started milling and adjusting mash pH with lactic acid and gypsum my efficiency has improved significantly but, even with sparging, not...

Original gravity was 1.075 at end of boil (after addition of 1 lb dextrose), spot on with the Beersmith target.

Thanks everyone for the comments. For clarification, grain bill was 100% malted barley (13 lbs 2 row, 1 lb cara-pils, 6 oz crystal malt), used feeler gauge to set mill gap, and sparge was in the form of a pour over. Sparge water was heated to 175 degrees (but given the amount of remaining water...

Thanks day_trippr, seems like sound advice. I will try both recommendations and report back after next brew day.

I recently purchased a grain mill to improve mash efficiency with my Mash & Boil all in one electric brew kettle. Today I am brewing a double IPA with about 15 lbs of grain and I mashed with 18 quarts then sparged with 10 quarts. There was a steady trickle coming out of the raised grain bed but...