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Not trying to be a wise guy, but if the old faucet pours fine, you've confirmed the beer is carbonated and you aren't changing shank or lines, I find this to be a physical impossibility...... If it was somehow degassing purely in the faucet you would know it since 15psi would fizz pretty good...

I have the Hessair here in Houston and it works very well as long as it is actually blowing on you. I thought it would be too humid to be effective but it works on all but the most humid days. Color me surprised, but pleasantly.

P=VA So if you use a 5500W element at 220v, you need minimum of 25 amp service. It shouldn't cost much more to run 50 or 60 service depending on how long your run. Plan ahead. In the future you may want to have a HLT cooking up while the boil kettle is boiling.......

Something like this: https://www.homebrewing.org/thumbnail.asp?file=assets/images/fruit_press_13_liter_aluminum_stainless_steel-2.jpg&maxx=108&maxy=108

I use a Sanke keg as a mash tun in my all electric Hermes setup. I would get stuck sparges and clogged lines even with my false bottom and rice hulls. I've since added a mesh bag inside the tun and this makes life soooooo much easier. The downside is my efficiency has dropped a few points...

Petrochemical consultant to the stars. Haven't worked a nine to five since Jan 2011. Occasional consulting, expert witnessing and modeling keep me in beer money. I call it retired. Wife hates that term.

Interesting. I shall check it out since the wife and I tour the country in our 5-er brewery hopping with the puppies.......

Probably a decaying stump under your turf. Spores are notoriously difficult to destroy, so I doubt pouring chemicals will help. They usually pop up in wet areas but unless you have a drainage problem, probably not much you can remedy.....

https://www.amazon.com/dp/B00MFEA5AE/?tag=skimlinks_replacement-20

https://www.homedepot.com/s/paint%2520strainer%2520bag?NCNI-5

My son has accepted a job at Sandia Labs in ABQ. We're going to move him out there at the end of this week. We've been there before and think the beer scene is great. We'll be visiting as many as we can (again) while there. For those of you out there, can you recommend a good apartment...

1.020 and appears done. Leaving for a few more days since it should be 5 points or so lower. What an odd fermentation this has been.

6 days after pitching the second pack I now have ~ 6-8 bubbles per minute. I'm refraining from opening the corny to take a reading as I don't want to risk any infection with such a slow starting fermentation. House is at 73 or so degrees and the yeast should have been going gangbusters days...

Still nothing..... Looks like it will have to wait and then get pitched on top of the yeast cake in the conical once the Kolsch comes out. Who knows what that will be....

Agreed. I used the tastebud hydrometer and it is very sweet wort.

I don't want to be that guy. The one that always asks "does this look infected?" or "why don't I see bubbles?". I've been brewing for years without doing so. I have a bit of a head scratcher right now though. I brewed up a quick 5 gallons of what is supposed to become a Biere de Garde...

One of my party favorite Cream Ales. But with a twist that anyone can easily try..... Add just a couple of small sprigs of rosemary to a hop bag. Crush a bit to open the needles. Dunk in Starsan or vodka for a few seconds and then throw into your keg. After a couple of days the rosemary...

On a related note.... our local brewery hosted our brew club last month. The head brewer emphasized the importance of using Fermtabs in the boil to prevent the dreaded boil-over. No impact on taste, but preventing a batch of wort from becoming an explosive lava mess is key.

If it had been in a flood, the yucky water could be getting baked off.....ask me how I know... Thanks Harvey.

Even with a low density element, be careful. I learned the hard way about putting brown sugar in my boil when it burned on the element and ruined my wee heavy. If you have PWM control to your element you can prevent it from being 'flat out' on.