Greg Morris

We have "bubbles" as beer tries to reach an atmospheric equalibrium. We don't let it. But fermentation is done, unless you have an...

It means that getting any bubbles when the fermenter is at 22 PSI and the beer is close to or at final gravity seems kinda strange.

If you knew every factor that was impacting your beer then the bubbling would mean something. But since you don't, it isn't a good...

https://www.kegerators.com/carbonation-table/ 2.4-2.6 volumes of co2 for that style imo. Set your spunding valve to whatever psi the...

It will have an effect on off gassing. It won't off gas at that point because head pressure/equilibrium will hold that dissolved co2 in...

If your beer has other malts besides the base malt and you dilute the wort because it is substantially higher in OG than planned, you...

I personally do not like diluting my wort unless it is with a minimal amount. I know it is an acceptable practice and will still produce...

I only see 2 posts from you. Forgive me if I'm not understanding. I can definitely answer any question you have.

What's the style of beer? And are you packaging from the fermenter or transfering to a carbonation vessel? Are you going to repitch the...

What would you like to know about spunding?

Yeah, but we don't know anything about his grain bill or mash temp. I was hoping that I might learn something from this thread about...

Never said there was anything wrong with it. My experience is that esters are more easily controlled or expressed via fermentation...

I never said it was an issue. I would just try to avoid cutting or diluting the beer because they had an execellent efficiency. If...

There is nothing wrong with adding water. Neither pre fermentation, nor post. It is actually both a practice which is done by big...

Yes breweries do it all of the time, especially macro breweries. Our brewery does not cut beer with water.