Recent content by Belgian Samurai

Hi, (I wasn't exactly sure which sub-forum I should post this question, so I guessed here. Hope it was the correct place.) My question is about when to add the fruit for my particular setup. I do not do secondary fermentation. My setup is BIAB -> Keg fermentation under pressure with temperature...

FOUND THE PROBLEM! woohoo! Due to an inferior design of an old diptube O-ring, the pop-it was sucking in air. I replaced that with a new unit that is better designed and there is no longer a problem. Thanks everyone for weighing in on the topic!

I opened the PRV for an hour, but the tap still poured a glass of foam with a serving pressure of 12psi, so now I opened it up again and set a 4hr timer. I'm contemplating the idea of opening the keg lid for an hour if this next 4hr ope PRV scenario doesn't work.

That sounds like a good idea, but I don't think will work for me since I use a floating diptube. I'll keep it in mind though.

Hi, My kegged beer wasn't at the carb level I wanted, so I increased it too much and shook it, now I'm working on being the carb level back down. Haha yesterday, I set the CO2 tank down to 12psi and released all of the pressure from the keg, so there's only 12psi on it now. However, yesterday...

This week, I will study/learn about brix and calculators. Thanks, everyone! ✌️ I was pressure fermenting in a keg with temps in the 20Cs/70Fs. For that, I did use a CO2/PSI calculator.

Oh, man, I cannot remember if I took that OG before the top-off water or not. It's not mentioned in my notes.

Oops ...this comment can be deleted.

I just noticed there are some replies i never saw! Stay tuned.

I have a question about how the cane sugar should be added. I added it after I took the original gravity reading, THEN added the sugar and pitched the yeast. I didn't do a whirlpool, but that is the only place to add it to the recipe. Was that acceptable? How would you have added it in the app...

I did not. I will look into how to use them. I've just began using the BeerSmith 3 app. Yep, sure did. I shook the heck out of that keg.

Interesting!! That got me to wondering, so I just took another gravity reading and here were the different variables: First reading an hour ago: Flat beer @ 21⁰c/70⁰f: 1.039 New reading just now: Carbonated (2.5vol CO2) @ 27⁰c/80⁰f: 1.039 Fascinating! (BTW, I'm pressure fermenting this in a keg.)

You are right, I did invert those numbers. I have since corrected it to 1.073. I thought a refractometer wouldn't be accurate when carbonation was present. So I made sure the beer was flat before testing it.

Hi, Why is my FG appearing as if it's going to finish so high at 1.039? (Day 2 of 1.039.) The OG was 1.073 (calibrated refractometer @ 20⁰C). The beer was delicious last time I brewed it. Anything I should consider on changing? Ingredients 0.43 kg White Wheat Malt Mash (10.3%) -4.7 EBC 0.43...

Okay, I switched to some malleable foam insulation (it was probably some packaging material - hah) which did the trick beautifully! Here are some pictures of my approach. Since I am using Trong's Picnic Tap 2.0, last night, I poured a sample directly from the keg and took a temperature reading...