Recent content by psehorne

This morning I woke up to zero CO2 pressure. (Yesterday there was several hundred PSI) Is it because of a leak in the keg containing the Brown Ale? OR... Did I put some stress on a CO2 connector on one (or both) of the two kegs in the kegerator yesterday when I replaced the liquid lines with...

I sample the beer after (usually) at week. (but not usually after just five days). Most of the time at one week in the keg there is noticeable foam. I keep pretty good notes, but have not noted when/if I increase the pressure above my usual 12 PSI. The Irish Stout I brewed in Feb 1st was...

I will test again in few days.

Thanks for your input. No. For a Brown Ale, 'yes'. I'll add to my experiment list to use less. Well, I could have not rinsed well enough. About 6 weeks ago. Three batches between cleaning the lines and this Brown Ale brew. I have some new EVABarrier lines arriving tomorrow. So will be...

Okay, thanks. Both in my Amazon cart....

I brewed it on March 2nd. Fermented it in a carboy at room temperature with US-05 I kegged it last Sunday,March 16, after two weeks in the carboy. The CO2 has not been higher than 15 PSI. Today was the first pour.

Great advice. Thank you. Is this meter the one you recommend?

I agree.

Thanks for your input... But, it doesn't explain why ALL my other brews using these same rests have turned out fine... with the expected head. Is this speculation or anecdotal? If it aint' broke don't fix it. Since these rests have been used with great in over 50 brews (anecdotal...

So the mash profile I have used and worked since 2012 must not be the problem.

Yes, it is. I know that. I turned the CO2 pressure up trying to get a good head on the Brown Ale. I don't usually run the PSI that high. But even that high pressure the Brown Ale has no head.

Blonde Ale using the same protein rests as the Brown Ale also at 15 PSI and 42F.

I have been using these protein rests since I started brewing in 2012. If 'modern' grains began after that I may need to change my mash schedule.

Auto-siphon (same as I done for many brews) None of those. Sanitize with water with a small amount of bleach. Room temp fermenting at 68-71 F. Nothing higher. It takes about 20 ml to bring pH down to mid 5.x I am using a brand new (cheap) pH meter that I have not calibrated. I start at 15...

When did you start brewing all grain.