Recent content by Steveg229

Here is my method which can get me pouring almost fully carbed beer after 24 hours. Chill beer to 33 degrees before kegging. After kegged, set to 40 psi for 24 hours. Vent and then set to serving pressure. Depending on a few variables, most of the time the beer is about 90% -100% carbed. No...

Are you wanting to make a regular IPA, or a Hazy New England IPA? Recipe as is will make an IPA on the bitter side with an IBU at 90. If you want a Hazy NEIPA: Keep your bittering addition at 60 but adjust quantity to make IBU 30-40ish move the rest of the boil hops to whirlpool hops. Whirlpool...

I agree that controlling oxygen exposure is crucial, but I have a hard time believing that all of the OP's IPA attempts have been lacking hop aroma and flavor due to oxidation. If the hoppiness was diminishing rapidly over a few weeks I would agree that oxidation was the issue here, but it...

How long do you primary and how soon after dry hopping do you keg?

I have my own RO system, but you can buy gallons from most stores for a dollar or so a gallon. Either RO or Distilled water would work.

The recipe and hop additions look pretty solid. Skipping the campden and the stale hops may have been a contributing factor for this brew. Have you had similar results with other IPA recipes as well? Using chicago water, I would recommend filtering and the use of a campden tablet. I have...

I think this sounds more like a water issue to me, than being oxidized. Can you post the recipe you used and maybe a quick description of your process/timeline? What is your water source? treated tap water? chlorine? Maybe try making the next IPA with RO water and buildup from there? That...

I have had 3 of these faucets for the last 3 years and have not had any issues with them. I also recently picked up the V3N Nitro faucet and am happy with it as well. I have zero complaints and would recommend them.

Mosaic....cant wait!!

I have had this happen before and a star san solution soak took it off overnight.

RO water is perfectly fine to use as everything the yeast needs is in the malt extract. A little bit of yeast nutrient cant hurt and is all I have ever done.

So I think I figured this all out. My keezer quit working a few weeks ago, so I had to build another one. I built a new collar and stained and poly'd the inside and outside of the new collar. I let dry for a few days and then re-assembled. This whole problem started a couple weeks after I...

That makes sense. I never even thought that could have been a possibility. I may just have to switch over.

So I made my first hazy neipa a few weeks ago based off of the several neipa recipe threads. It turned out amazing except for one thing. It was kegged about 2 1/2 weeks ago and the first few ounces of the first pour for the day taste like wet cardboard. I have always wondered what that...

I recently brewed an 8.7% stout that I added coffee beans to. I put 4 oz of ground coffee beans into a mesh bag and added to the beer (5 gallons) after I cold crashed to 34 degrees. I left the coffee in for 3 days and then kegged. Turned out beautifully. Adding the coffee to cold beer should...