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That one pictured was made with a heave dose of Falconers Fleight, fermented at 68° for 9 days brought up to 72° over 4 days. Rested at 72 for 2 or 3 more days. The yeast was US-05. My light beer drinking friends loved it. It lasted one weekend.

If you are using standard off the shelf setup of picnic taps etc 12 psi should gve you the proper head you are looking for, though for tihe style it will be under carbonated which doesn't bother me with my setup..... and most people will not know any different. Turn the gas off and go purge your...

I didn't notice that you had it at 20lbs.... yes over carbonated by a bit. If your fridge is at 34° you have almost 3.6 volumes of CO2 in there. For the style you are in there 2.9-4.5 but for your equipment it is a no go. If you want to keep that much CO2 in solution you will have to make your...

It takes time for the co2 to come out of solution, shut off the co2, purge the keg again until there is only a few pounds of pressure left. Leave it for a few hours. Pour a sample beer. It sounds like it is way over carbonated. If your sample beer is foamy repeat the process again. Repeat until...

I also have a hose that connects to the spigot on my fermenter the other end has a quick disconnect that hooks up to the tap side of the keg..... so no splashing of the beer during tranfer.

Use a secondary fermentor. Cold crash with some gelatin for a couple of days before tranfer to keg. 1/2 teaspoon gelatin into 1/4 cup of water Heat to 150° in the microwave in 7 second intervals stirring after each I usually maintain the 150 temperature for a few minutes to make sure it is...

Or it could be that aliens land on earth and stomp us out with their city sized feet, smashing us one city at a time.... The alien version of Bigfoot only their feet are as big as a small city!:eek:

A couple of things.... England vs U.S.... advancements bring change otherwise England would still be under Roman control. We are forgetting about the treaties that say we cannot occupy other planets where life exists..... so the fact is that we still have to find out if there is life on mars or...

I'm not saying the carbonation improves.... in my opinion the carbonic bite and general flavor of the beer of the beer improves over several weeks. I can't say I understand all of the science behind this wonderful thing we call beer but from my personal experience I have found that waiting the...

Not knocking burst carbing I just think taking the time yields a better taste. I still burst carb on the occasion where I have a lite beer for friends that drink it are coming over. Like this weekend I will have to do. I usually cold crash for 2 days, fill the keg and burst carb right away for...

I have never bottled anything but leftovers and have been brewing since 2007. I have burst carbed, set to serving pressure and have keg carbed..... my opinion on it is that setting to serving pressure and letting carb for a couple of weeks yeilds the best results. You can shorten this time by...

I have 3 kegs that I can put the gas on the liquid side which I find very useful. I force carb them this way saving several days of sitting at serving pressure. I have one keg that will leak gas if I do that which sucks because I lost a just filled tank of gas earlier this year because I wasn't...

It Looks like A. It was over pressurized or B. It has the wrong size O ring on it. I have seen the same thing on other quick release fittings that have had the wrong O ring. It could also be just a crappy O ring that has been stretched out. Replacing the rings should take care of the problem.

Usually you want pan sear after you sous vide your meat not before, the crust you are going for will get soggy if you do it before. Thanks for the help. I guess I will write a brew recipe or two to do this with. At least you can pause and or cancel the brew program to get rid of the boil. Or...

Just so you know...... The thermal switch is a safety feature. It does NOT have anything to do with temperature control. The original thermal switches were 125° C if I remember correctly and will cut the power to the burner when they reach that temperature. If they ever reach that temperature it...

Welcome to the forum. I haven't messed around with the sous vide, looked around for instructions on using the machine for that but didn't find anything. Are you just using developer mode?

I know it seems like it has been a while but the first time it went down was less than a month ago, August 17th, and it is currently up and running.

Has anyone figured the boil off rate for the B+? I guess I should say US 120 volt system.

The security issue needs fixed on that forum before anyone signs up.....

Telefon: +36 (20) 598-1312 Found a contact phone number And what looks like their foreign language website.... https://zhuanlan.zhihu.com/p/45648960 I was able to get to it from the Cordis website it is now up