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The lid is going to be the problem for off flavours

What about dms from boiling with the lid on? Surprised no one has chimed in with that one

I do as well I'm very careful when it comes to cleanliness

A temporary solution till I figure out a more permanent one.

I did the exact same thing a couple of weeks ago lmao

Ty. I'm not anti sanke. I just like the ease of corney kegs. At the end of the day we are all drinking beer. Cheers

I have used sankes and like I said I had some that were easy and some were harder than others I just found I frustrating at times so I decided to move on to an easier option. As for the keggles It took me a lot of elbow grease and a lot of time I figure about 36 hrs of work

There best suited for the commercial breweries who have the means to open them and close them properly. On a hombrewer level they really make no sense to me unless you have no other choice. I have used sankes. And the simplicity of the corney makes it my choice but to each their own.

Wouldn't be long before you destroyed that ring with the pliers or marred your seating surface

I have to disagree with johnny rotten on the use of shankes over corneys. 1 it makes no difference what they were intended to be used for they are both vessels disigned to hold liquid under pressure. 2 getting the spear out of the keg is simple cleaning is simple. But trying to get the snap...

Yeah the more I think about it your probably right. this is my second all grain batch the first time I stirred the mash when I doughed in. this time I did not. and as far as I remember that's the only thing I did different. Thanks for the help will be making sure all grain is wet from now on. Cheers

What about the low ph in my mash cold that have an effect

All of the grain seemed wet when I emptied the mash tun.

I underlet as well but did not stir the grains when I mashed in so that could also be a prob I guess. Do people usually stir the grains after underletting

No my crush was the same no adjustment made grains were the same but I do use a hose for recirc and fly sparging but it seems to me that my mash gravity was also low if I'm looking for a og of 1065 shouldn't my mash og be a lot higher than 1069

Hi tried brewing an IPA yesterday and Missed my og by 13 points mash temp was 152 sparge water was 168 60 min mash 60 min boil mash gravity was 1069 mash ph was 5.1 which I know is low. Grainbill was 11.5 lbs pale malt, 1 lb 1.5 oz munich2 ,10 oz caramel 60L. Used ro water with the pale ale...

I meant diacetyl and sweetness

It's already cheap one ounce per five gal . When you think about the cost of other ingredients and your time it takes to make the wort saving a dollar worth of star San makes no sense imho

What's the point of saving it. It doesn't make sense to jeopardize your wort or beer to save a couple of cents

I actually went all in with a three vessel system control panel ro water with additions. never brewed before my experience lies with wine kits and pre made wort its not as hard as everyone makes it out to be. That being said I only have one brew under my belt. If it were me I would build my...