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Cant you see if your keg is in equilibrium by shutting off the gas, purging the keg to 0 psi and waiting a few hours to see if the carbonation within liquid fills the head space and reads a goal psi on the regulator ( for example: 12 psi)? If its less than your target psi, then you are not at...

Thank you for this. When you turned off the gas and then purged the keg, did you purge it down to 0 psi on the meter and waited hours to see what it went back up to?

Its a possibility that its from me not filtering the spices from the extract. I did pour gently to not get any in there but its possible that some did. This is promising. Thank you.

To further examin this, I just agitated the keg a little by swaying the keg back and forth and poured a sample and i didnt get this harsh taste. Yup. No more extracts are going into the keg.

Hello, I am finishing off a pumpkin beer that I made, which I added a combination of spices in vodka as a homemade extract to the keg. It has tasted very good until I have approached the bottom of the keg where I am getting a astringency and a vodka like taste that I can only conclude is from...

Check out the HERMS system I put together. I got the pump from East Coast Brew Parts online for around 70 and the bucket heater for 45 on amazon. I can now recirculate for 60 mins of the mash and keep a steady temperature throughout the mash tun. The coil is my stainless steel wort chiller. I...

Hello all, I plan on making a pumpkin beer once I finish off my hazlenut porter thats in the keg currently. I am thinking of making my own spice extract now in a vodka base and letting it sit for 3 or 4 weeks before using it when racking my pumpkin beer into the keg. I will be using marris...

I have a nice mash tun that's in great condition. I have used it for about 8 months. I bought a false bottom coversion kit that is all stainless steel everything. I'm asking 65 which covers the shipping as well. If local pickup ill do 55. I live in Parrish, FL. If not local, we can do the...

Great idea in terms of making another equipment profile titled "__ min hop stand". That will make it a bit easier. Cheers!

I thought this as well until I played with a recipe that does not have a hopstand addition and it still accounted for that 10 minute whirlpool if selecting 10 minutes in the equipment tab. This leads me to think that putting any time assumes that you are doing this for every beer unless he is...

So i would just need to check the box and keep it at zero minutes in the equipment profile (I chill my wort immediately if I am not doing a hop stand)? Would selecting a designated time to do a hop stand in my recipe now account for the boil hops or do I need to put this time in the equipment...

Hello all, I am going to soon experiment with hop stands. Beersmith gives a hop utilization factor of 50% when performing a hop stand at 194 deg F. My question is, does this hopstand also account for the further isomerization of the boiled hops that may have been added to a recipe? For...

I knew it was too good for me to make up. Haha

No problem!! I am glad to share it! I used 3/16'' tubing as the tube going from gas disconnect into the top of the fermenter and I used 5/16'' going from the bottom of the fermenter to the liquid disconnect (5/16'' is just big enough to fit on the tubing adapter on the bottom of the fast ferment...

Check out a way that I came up with to rack from my fermenter into a keg with minimal oxygen exposure. I used tubing attached to a gas disconnect as my blow off tube (had a carbonation cap connected to the disconnect going into some sanitizer). I purged all tubing with co2 before performing...

Check out a way that I came up with to rack from the fastferment into the keg with minimal oxygen exposure. I used tubing attached to a gas disconnect as my blow off tube (had a carbonation cap connected to the disconnect going into some sanitizer). I purged a keg with co2, then racked into the...

UPDATE: After three weeks my Saison is on tap and tastes very good. No off flavors detected. It seems I slid by and got lucky! I had a mason jar full of the yeast that I overbuilt from the starter at room temp for 3 weeks and that too did not turn into vinagar. For those that this happens to in...

Yeah, I fermented in the range of 71-74. The yeastie boys did good work. Proud of them!

I just took the FG and it is 1.001! That is the lowest I have ever gotten with a FG reading! The estimated attenuation with this strain was about 86.3% to take me down to 1.007. My OG was 1.051. Instead of targeting a 5.8% ABV, I got a 6.7% which is out of the range for this style, but hey, I am...

I just watched a documentary on Netflix last night on Heineken. I always thought Heineken was brewed in Holland and imported around the world. After watching the documentary and seeing that they broke land in Africa, Czech Republic, China, Scotland, The UK, Vietnam, and others to open breweries...