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Yeast dropping out andCo2 getting into solution (vs headspace) can both change the flavor pretty drastically. Both as a result of prolonged refrigeration.

Lactose or other unfermentable sugar is the only way to make it sweeter if you bottle condition unless you want to play with fire. Another option is to dose your glass with apple juice or sugar before you pour.

I had the same issue with some cheap universal poppets Spring was too stiff. Try swapping quick disconnect. If no go, depressurize and swap the poppet if you can do so without pulling the lid. I'm not an owner so not sure how they are assembled

Ok

Injahnearin 101 Never take anoer's math for grantid. :)

+15=459

Just put the liquid dip tube in the gas side You would have to siphon to the keg that's going to be purged but if it's just a holding tank, you don't really want to waste co2 doing that anyway If you could get a hose over the threads, you could always put an mfl barb on that

Use it to hold sanitizer?

I would suspect most of it will fall out in primary and sit under the yeast cake once the yeast settles.

Sure So, as far a NY street slices go... If you grab a slice on the street, it is on display as being just barely underbaked and it is reheated/baked a second time after cooling. The cell structure of the dough is there, the melt is done, but it's not fully browned. It's akin this to double...

(mostly)Sourdough and Italian yeast dough. Made soughdough poolish last Sunday, dough Monday, balled on Wednesday. I did an experiment on baking position Long story short, starting on the stone and finishing below the stone over direct heat(no screen) yields far superior bake n my personal...

It was an empty shell coming in for a swap. I wonder if it was made on a bet or something

Got this returned to the shop for deposit today. This is an actual keg used by Yazoo in Nashville...

Might be fun for someone with more free time than me to do some Mason jar ferments, carb with a carb cap and just blend in the glass Does anyone know the size of THs FVs and bright tanks? Could be semi telling it brights are 2-3x the FV

I took some dough and ingredients to my mom's around Thanksgiving and made a few pies for the family. She had a convection oven. I had almost no color to the crust and the cheese was browning. I fully utilize the bottom burner in my old school oven to get the crust crisp and brown. Depending on...

Trying pics again. You do not have permission to view this page or perform this action The same error is received regardless if I am trying to post a picture or attach a picture. This is a pita...

So I can post photos in other threads, but not this one... Quoted in reference to post from earlier today

Sorry to get off topic, but for other 60l owners, dryhopping while it's in the fridge is tight. I just thought of it last batch. It was a NEIPA, add there was still decent activity (30 hours in) so no need to flush. Second dry hop was just n the keg. It was just much easier to pull the airlock...

Both in the wrong, and dumb. Note, driver turn wheel right before gassing it. But, who knows what she said to the driver. Racial epithet? Who knows. When two horrible people meet, bad things happen. Could have been the case here. I think the overall issue is social media has given the...

I'm still in the belief that multiple fermentations are at play here. Kimmich blends 6 tanks for Heady. Yes, that may be for consistency. But, hearing the guy talk about his process, I doubt he has any consistency issues. As Conan is so pitch rate and temp specific, I'm sure he is toying with...