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don't you mean we should keep daylight savings and get rid of standard time?

I do it based on smell and total oil content some hops are just more potent than other in aroma. Stuff like citra, mosaic, centennial, sabro you don't need a whole lot. for hops with lower oil contents I do generally use more vs. ones with higher oil content so that one hop doesn't dominate...

Per kegland they're confirmed 40 PSI is not an issue

I thought that the spring in the blowtie spunding valve isn't intending for pressures above 30 PSI (kegland lists it as up to 40 psi) . I do have a high pressure gauge available I could hook up but my understanding is that you needed a different spring too. What are the highest pressures have...

Thanks for your thoughtful replies! 🍻 My standard practice nowadays is to naturally carbonate all my beers with priming sugar in the kegs at room temp ~70F. I chuck them in the keezer after pressure stabilizes for 48 hours in a row after spiking. Depending on the kinds of beer I'm doing...

Thanks for the great info! Do you know what kind of spunding valves folks are using with springs that can go as high as 3 bar? The blowtie valves (most readily available to homebrewers) and I don't believe are recommended above 30 PSI. They say they go up to 40 PSI technically. I had Trong...

Lately I've been in the habit of priming all my kegs with sugar and never leave my CO2 connected even during lagering because they are already fully carbonated when I chuck em in the keezer. For this particularly experiment keeping it connected for a week or two during lagering like you...

Anh Any harm at just pressurizing at 20 PSI from the get go and letting it ride? Its gonna be at a friends house who is a novice with kegs. So just pressurizing to 20 PSI leaving it for about a week and then picking it up is my tentative plan. Don't want to confuse him by having him adjust...

When fermenting under pressure do you set the headspace to the desired pressure at the start of fermentation via a CO2 tank? I'm planning to do my first pressure ferment with 34/70 at ambient temp ~70F-75F @ 20 PSI Doing this in a keg at a friend's place who doesn't have temp control Is 20...

I add 1g ascorb powder per gallon with any beer I dry hop. My shelf life has been excellent! I also prime my kegs with sugar to carbonate which I believe helps too. I don't know if the ascorbic is doing anything or if its the O2 scrubbing from the yeast. However, I haven't had off flavors...

how many PPM SMB do you shoot for? I do 20ppm and have been happy with results. More than that I was getting some sulfur post fermentation. I underlet (not too slowly) and yeast scavenge the strike wat. I also do no sparge brewing and do not recirculate, so my O2 pickup is minimal. No mash...

I see it's STA1 positive. Does it get aa dry as a saison? Is there sach trois (brett like sach) in it? Preferred temp range and pitching rate to push esters without solventy flavors?

what is CH?

This is a good idea You probably lose about 0.2-0.3 volumes from headspace

That looks like the same stuff

I regularly use 6oz to 8oz of dry hops and never an issue transfer from my fermzilla to keg. Generally, I'll crash it a few degrees to encourage most of it settings out. Occasionally if it's gotten clogged, I hook up my gas to the liquid side and blow out whatever was clogging it With a lot...

I've never had a problem but i regularly replace the tubing Its pretty damn cheap on Amazon Quickun Pure Silicone Tubing, 5mm ID x 7mm OD High Temp Food Grade Tube Pure Silicone Hose Tube for Home Brewing, Beer Line, Kegerator, Wine Making, Aquaponics, Air Hose by Proper Pour (16.4 Ft)...

Generally true depending on one's process I find 70 grams (medium carb) to 120 grams (highly carb) of dextrose works for me I hit the keg headspace with 25 PSI mix the sugar in and top it off again with 25 PSI after mixing. I also use a spunding valve at the tail end of fermentation on my...

Try keg conditions with priming sugar Similarly effect to bottle conditioning but no O2 pick up from a transfer

You can absolutely keg carbonate at high volumes you just need longer lines with more restriction I prime all my kegs with sugar nowadays and prime my Belgian ales around 3.2 volumes Honestly for this style I don't even mind if it pours foamy. Normally if I pour a saison out of a bottle it...