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I was thinking about that but if the beer is already carbed won't the spoon be less disruptive

It's a wee heavy

It's a corny. I was thinking about taking a sanitized very long spoon and just try to scoop it out. Bit of an oxidation risk but in the keg it's covered with co2

Ok so I may have committed a rookie move in adding an oak spiral to my beer. Instead of it going in the carboy I decided after I kegged I wanted to add a spiral. So it's in my keg, but how do I get it out? Any help would be greatly appreciated.

Smpress what yeasts did you use and how did they turn out.

Just used sandiego super yeast and it stalled out on me at 1.02 on an American Amber. Was going to rebrew and was flirting with just using the same yeast, though there is now a lot more. Anyone tried this before.

Getting ready to knock out an alt and typically use wyeast 1007. But thinking about using wlp 833 for a change. Anyone try this? Apparently it's great in a Cali common also so wondering if it would play.

So then would you say it's going to be out of style for recipies that use 2 row. Example cream ale. I would not use their standard. Pale ale male however this extra light could be appropriate provided it's a better quality product then 2 row not a different animal.

For reasons of availability and convenience I am looking at wlp 036 as a sub for wyeast 1007 as me malty site states them as from the same brewery. However the specs on the associates sites are vastly different. Attenuation for the 1007 shows an average attn of 7-9 points higher and the...

Lovibond around 1.5 to 1.9. Anyone had any experiences or feedback with it. Wondering if it's comparable to American 2 row.

Having a hard time finding any good info on this yeast outside of basic stats. Anyone use it before. Looking for optimal temps and what brewery this might be from.

Cheers. That's usually where I come out on it. But the mention of dms gave me a case of the yips

Right I am going to go with two row but was reading a recipe from Jamil Z and it mentions a 90 minute boil to reduce dms even though it's two row.

Making some American style lagers which use rice or corn as adjuncts. Do these contribute any dms potential that would require me to push boil to 90 minutes?

Stat wise what is the difference between an alt and stick alt. Bjcp 2015 has max og at 1.052 and Ibu 50. It mentions sticke alts but doesn't tell you at what point you are crossing over.

That's the crux of the problem. I can adjust the efficiency but that doesn't solve for the over estimate of gravity points after a 60 minute boil. Last four brew days the mash efficiency was under Estimated. So on a preboil estimate of say 45 I would end up with 55 with an eatimated of og...

You are right refractometer. I cool my samples down prior to taking a reading. I use a small pippette then cool it in cool water and test on wrist. If it's cool I test it. I did try to create my own mash profile after your mention. No change. The issue I am having is with the volumes but...

I am not actually biab. I am no sparge. But to get a no sparge set up in bs you have to use biab profile. I put full water volume in tun with false bottom with grains. And Lauter into boil kettle via pump

Hey guys thanks here are the answers. Boil off rate is correct based off last three brews this is entered on profile Dead space and trub leave behind is also entered on profile. I leave the three liters behind as I find that last three liters comes with a lot more grains and gunk so...

I have had some weird issues with beersmith specifically with gravity estimates. Weird in that my preboil gravity is often either 10 points greater than estimated or 6 points under what is estimated with no rhyme or reason. Also on a 60 minute boil it is calculating a 10 point increase in...