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I have heard great things about inkbird. Would love to get my hands on one.

"Alcohol, the cause of and solution to all of life's problems" - Homer Simpson

I'm sorry, I got carried away with myself. Correct me if I am wrong, but the vacuum created during cold crashing is because water molecules contract when approaching freezing. Its somewhere around 1%. Feeding any co2 into the new headspace would make up for the vacuum. As the beer shrinks...

There is no reason to connect a co2 tank to a fermenter unless maybe secondary (which would only result in carbonated beer and not cleaner flavor) or like bleme said a pressurized transfer. Fermentation will create enough pressure as it is using "free" co2 from the beer.

The regulator would achieve equilibrium eventually. If u have 30 lbs of pressure, the co2 will fill the head space then start dissolving into the beer. When the beer is carbonated and the keg is full of of co2, it pushes back towards the tank not allowing any more co2 in. Unless u pull the...

It takes practice to figure out ur efficiency. As for now, keep some dme on hand to raise of if need be, and dont forget to adjust ur hydrometer reading for temp. I made that mistake plenty of times...

I am not a fan of the malt liquor, but I had an old coworker, a real connoisseur, that would about how much he drank the stuff but couldnt name a single ipa. He told me once that big breweries take the residual sugars from their boil kettles, add water and hops to create malt liquor. If I were...

I read an experiment in brew your own. Make four or five 1L batches and leave them all open, just cover them in cheese clothe or something to keep literal bugs out but not wild yeast or bacteria. After a week taste all four. The best tasting one pitch into 5 gallons. U can also just pitch...

Just to be clear, Pappers is definitely right. Ride it out, if it doesnt taste good now, it could be better later. U can always add a camden tablet and back sweeten. Start planning ur next batch. Take notes. Maybe ur wild yeast/bacteria will be good enough to sell to white labs.

If you ask most people, they would say that it would probably have been a waste of 10 lbs of honey. The best advice u will get is to do smaller batches as a test. That way u dont end up with 5 gal of something undrinkable. U can use a smaller batch to make a larger batch if it turns put well...

I think it's more like ordering hello fresh or blue chef or something vs going to the costco, buying ingredients for several meals. It's nice to get a box in the mail, but why order the ingredients for chicken alfredo when u already have noodles and chicken at home. Just go pick up sauce when...

Buy the bulk online for sure. But if you have a local home brew shop, buy some ingredients from them. Specialty grains, hops, and yeast (in the summer). It supports the community bringing interest into clubs and competitions that can help u brew better.

Make a 5 gal batch of the apa u have. Drink half of it yourself now while she can drink the other half 6 months from now when the hops die down.

I wouldnt get it colder than 72 at this point. I think temp inconsistencies can stress yeast out. But best of luck. Maybe I will post some pics of my "jacket" when its done.

plainly. Yeah, it's not the ice so much as the air. If u have space for a fan and a temp control that would make it more efficient.I have a fastferment conical with a jacket. My issue was my freezer could only hold so much. On my last batch I put all the ice I could and put an electric air...

The ice jugs are very inefficient for adjusting temp, as that is my biggest problem. I am thinking about building a jacket to monitor and adjust temps more easily. I had about 30 batches under my belt, after about 3 years, I have had 3 back. The first 2 brew days back felt just like your brew...

I am getting back into brewing, on my second batch back I made a NB american wheat with US05. My new fermentation chamber relies on ice jugs. I'm in vegas my so it was a bit warm. Like 74. There is some sour apple peachy flavors. Try to keep it cool, but keep it on the yeast a bit extra to...

I just made a strawberry wit, but my local shop didnt have any wit yeast so I decided to go with wlp300. I definitely get banana, orange, and coriander but the strawberry comes off as under ripe and tart. With 7 lbs, I pasteurized at 140 for an hour and froze them, but still tart. I brewed it...

The recipe is basically having you secondary in the bottles. It may cause inconsistencies between each bottle but shouldn't be an issue. 4-6 days is a short amount of time. When the fermentation ends, wait at least 3 days to let the flavor clean up and the yeast to drop out. If you have the...

If a pouch of white labs is (according to their website not the label) about 40-50ml for 100 billion cells, that's about half u would need for a strong pitch. 40-50ml is about a quarter cup of yeast. Therefore, you need about a half cup per 5 gallons. I would wash the yeast and see how much...