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Of course! Now that you've explained this, I'm sure this is what was going on. I did raise the pressure and it's much better and the carbonation bubbles are much larger - more normal. I was afraid that someone the filter I had attached to the dip tube was somehow reducing the size of the...

Could you explain 'beer gas' at swap out? Do you mean any residual fermentation gas?

No, same amount of beer.

Duh, you're right...it's pushing, not pulling! Appreciate the correction re the PSI...will bump it up to 15 and hopefully that fixes the issue. I did swap out tanks, but I can't see how that'd affect anything. Thanks again:)

Both are IPAs, BeerSmith's recommended PSI for both is 2.3. Fridge temp ranges between 33-34. Pressure was initially set to 8 and that's where it's stayed until a couple of days ago when I bumped it up to 10 the night before - no change. I first thought that possibly the filter was somehow...

First time using floating dip tubes. My PSI is set appropriately for the type of beers / fridge temp, my lines are the correct length and I'm using the same recipes. Nothing has changed (and the beers have always poured great), but with these two... after 3 weeks of being hooked up to the CO2...

That's what I'd initially thought I'd do. I really like the floating dip tube, but it becomes problematic when trying to purge the last bit of starsan at the bottom of the keg. Question - I am planning on hybridizing the keg fermentation process by using a blow off tube in the beginning and...

I've been using a Milwaukee Pro for the last 3-4 years for wine. Now that I've taken up brewing beer, I really like it because it has automatic temp. compensation. Never needed that component of the meter with wine because you don't heat the must, but I find it useful when brewing...

That's ingenious! I've been wracking my brain trying to figure out how to get that sanitizer out. Thanks!

Thanks and yes, I read the oxygen analysis thread and, honestly, I was overwhelmed by the technical data / lingo and I wasn't sure if the analysis was isolated to purging liquid or an empty keg. I did purchase a spunding valve. I do like the looks of the one you have...compared to yours, mine...

Hi, So, I'm having issues with residual Starsan (approx. 16oz) in my purged keg now that I'm using a floating dip tube. I never had this issue when I transferred the beer via the the liquid-in dip tube - I was able to purge virtually all but a tablespoon or so of the Starsan from the keg...

VikeMan's method of determining # of cells based on the thickness of the slurry would definitely be applicable (and likely the only way unless you had a mini-lab set up) to estimate the number of viable cells if the beginning number of yeast cells wasn't known.

Ok, so say that I'm using "yeastcalculator.com" and input my initial yeast calculation, i.e. initial cell count / production date = viable cell count to begin with. Initial yeast propagation: Fermentation type / Batch Volume / OG = 211B Imperial A38 - cell count = 200B Production Date =...

Good Morning, I'm sure that this has been asked/discussed before, but I've searched and am coming up empty handed. How do you know how much yeast you have made (overbuilding) or harvested (top cropping)? For example, over the weekend I overbuilt a starter by about 50%. I'm relatively...

Very interesting article! Thanks for sharing 🙂

Hi, Well, I was brewing a porter so I was forgoing any dry hopping. 😊

Thanks for the links and information! So, possibly, by adding a very small amount of the amylase enzyme - what I lost in my final gravity could have been made up through the use of the enzyme. I see that the dosages is 0.25oz (7g) per 5 gallons. But, rather than adding the full 7 grams, it...

Ah, so maybe I have been fooled by the renewed, albeit much slower, activity. I'll be curious to see the outcome in a couple of days. Yes, I did look at the link. I saw that you didn't recommend adding the enzyme unless "...your mash is hopelessly stuck at a cloying level." I didn't think my...

Hi, when I said tampering with it, I meant pitching some new yeast into it if fermentation was, in fact, stuck. Or, adding a yeast energizer if, for some reason, my yeast weren't up to the task. I was really hoping that I wouldn't have to add a yeast different from what I'd started with to...

Hi, thanks for your thoughts - it's appreciated. I mashed at 156*...it did sneak up to 158* a few times. 60 minute mash & 60 minute boil. And, yes, regarding 'stuck fermentations.' I just couldn't see why I would have experienced it...the mash should have had enough nutrients to see the...