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In my experience with strawberries is also the beer removes their color. So it looks more like the strawberries are just starting to breakdown which is normal for anything being soaked that long.

202.5 + 5 gal of toasted coconut porter =207.5 gallons

I would measure again with the hydrometer. And if it really is 1.110 then did you add the proper amount of water during your process? because 1.11 is wine territory and way to high. You'll be looking at 10-12% beer depending on your yeast tolerance that will be super sweet.

I use Keg Lube, andI bought mine at the LHBS. Amazon has it but it is a little cheaper at my LHBS. However, this $5 tube will last a long time. https://www.amazon.com/dp/B07CHWNV6L/?tag=skimlinks_replacement-20

I don't know if carbonation will mess with the gelatins potential or not. I always do it during cold crashing prior carbing, but I dont see why it wouldn't work like normal.

I use one pack of Knox unflavored gelatin, 1 cup of water, mix, warm in short bursts in microwave to 155-160 degrees let sit for 5-10 minutes. Dump it in and swirl and keep 32-35 degrees for 3 days.

Just add new bung and you'll be fine. Yes infections happen, but they are kinda blown out of proportion and dont happen as easy as everyone makes them sound especially if your beer has already fermented most of the way. I mean look at it from a historical perspective there wasn't much if any...

No one gave you a smart answer he gave you a legitimate solution, and you straight up called him an @ss for no reason. I don't see how using a weed burner from a good distance away could hurt anything it would simply melt the wax. And as for giving respect where it's due, I guess joining a forum...

Hey there is no reason to be a jerk on here. He simply gave you a suggestion ( which would work great as long as you don't hold it on the barrel.) And brought up the fact that you were in a beer forum. So if you want to come in here and be shi**y to people that offer you help, then maybe you...

Anyone have any updates?

My issue is that I have a small Kegerator that can hold 2 corny kegs, or one carboy, and I use my kegerator as my fermentation chamber also. So I'm kinda limited to make one batch, keg it, kick it, new batch and so on.

So I just kegged another batch (hefe) and for those that do the set it and forget it method of carbing how long do last before you give in for a taste. I normally make it about 3 days before I cave in. I'm just curious about you guys.

So back in December I brewed my first all grain beer (an Irish red). I thought it tasted pretty good and so did my wife and friends. So I thought I would enter it into a competition (The Minnesota Mashout). I mostly did this just so I could get it tasted and maybe some notes to improve upon next...

Try revealing the pressure off the keg then attaching the QD. I find mine is sometimes a lot tougher when the gas is on and pressure is built up.

So I chose to brew an Irish red as my first all grain brew(see recipe below). Hit almost all my numbers give or take 1 degree and a point. I fermented at 64 for 7 days, cold crashed for 3, added gelatin waited 3 more days. I then racked to keg, and carbed at 12psi for 7 days, and tasted it...

Not with all the leaf hops. They wouldn't fit through a funnel into the carboy. That would only get me like a cup or two more liquid anyway not a huge deal in my book.

It was more from shrinkage, the leaf hops, and my kettle leaving about a quarter gallon behind under the dip tube. Believe me I don't like wasting it haha.:mug:

I just finished my first all grain brew day, and boy did I feel unorganized. It was probably because I was just all over the place with the new gear, but I think it was a success. Here is my recipe. 10lbs Maris Otter 8oz Crystal 120 4oz Crystal 40 4oz Crystal 60 2oz Roasted Barley 1oz...

I have that exact kegerator, but in stainless steel. I works great, holds two 1/6 kegs and holds a steady temp at about 38-40 degrees. The only thing I recommend is adding a tower cooler (you can buy on Amazon) to help avoid first pour foam, and longer lines. Other than that they're great.

Baking soda doesn't really go bad per se. It can lose some of its potency over time depending on environment, but if it is in a sealed container I doubt it has gotten noticeably weaker. You can test it by adding some to vinegar, if you get a reaction it is still good. I think it is more likely...