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Thank you so much this makes sense now.

How can I prevent this? I don't thing breweries carb their beer at serving temps so how do they not lose carbonation when their kegs get tapped?

Yes

For a week or two.... It's not losing all of it carbonation but it definetly decreases a lot . My guess as to why this is happening is due to the decreasing the pressure from 30 to 10 the gas starts to come out of solution. Could this be it?

Need some help regarding carbonation. Im part of a local Miami homebrew club and we do some local beer festivals. When its time to keg my beer i set it to 25-30 PSI and let it card up in a 60 degree walk in cooler. I know it should be colder but cant get it any colder until I invest in a keezer...

I need some help figuring out how to force carb my porter. My keg is in a walk in cooler at 55F. How long and at what pressure do I have to carb this beer at? The quick way and the slow way? THANKS!!:mug:

yeah its not fizzy at all its just FLAT beer. I drop the pressure all the way and it hardly foams up. If i put it in the fridge chill it for an hour and drink its nicely carbonated but if i wait till the next day it completely flat

I understand that but then how do i fill it without losing carbonation?

What i dont understand is when i put it into the growler it hardly foams up and if i pour it immediately it foams up nice but a day later nada at all

Im having a small problem I need some help with. I usually force carb my beer and when i pur it into a glass it is nicely carbonated with a nice head. But when i transfer it to a growler or beer bottle using the we dont need no stinking beer gun method i have no head at all the next day. What am...

Awesome!! thanks ill be brewing this today and adding PB2 to it:ban:

I wanna brew a peanut butter chocolate porter would this recipe be a good base?

I just use spring water I've never messed with water chemistry before

Brewed this and was finally able to compare this recipe to the real deal and.....flavor was dead on except mines tasted a little more watered down and was not as creamy...mouth feel was a little watery too ....anyone road have the same results?! How can I fix this ?

+1 I agree as well...and if you absolutely wanna see a lot of activity your next batches do a search on yeast starters....ever since I started using them I have a lot of activity and fermentation starts quicker

and for a 1.060 2L is enough?

So I would first take 4l of water add 400g of dme boil, pitch, wait till it ferment , cool , decant, add 4 more liters of water with 400g of dme ?

So a lager or something like a 1.090 should take 2 4l starter ?

Ok so ive read and read and read HBT, Mr. Malty and so on....i guess im simple minded but for the life of me i dont get this 1L starter has ...billion cells and if you step it up to 4L it goes to so and so....so can someone please simplify this...if i have a gravity of 1.060 what size starter do...

gonna brew this this weekend....what liquid yeast can i use ?