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Essential oil also works great, plus it makes it healthier... lol I use orange and cinnamon oil regularly

Give it a try now

Most times you won’t be needing secondary, but in the case of dry hopping it may be a good idea I always reuse bottles, just rinse out real good as soon as they are empty and sanitize before reusing Try to use non twist offs and always use new sanitized caps

Shoot for good beer from improving your consistency and forget about efficiency. There is no correlation between good beer and efficiency, unless of course you’re brewing 1000’s of gallons per year, than you’ll save a few $$$

Maybe try next batch without all the water additions, just use distilled water and see what happens

The chances of every bottle leaking is pretty slim, more than likely they were not primed correctly 5oz of priming sugar per 5 gallons of beer is normal

First beer in keg and it’s great, 2 more fermenting I love this process and when I look at the other obsolete equipment in my garage I get saddened

Batch sparging can help eliminate this type of problem

Excellent info, answered all my questions Thank you

The guy at my lhbs said the Camden takes 24 hours to work?

Takes 24 hours to work

I bet you’ll experience no off flavors by doing nothing except waiting

Looks like flat beer should look Once done and carbed it’ll look as taste great

I brew in my garage or just outside of it, live in Texas where the wind comes sweeping down the plains and blows out flame regularly, even with guards and what not Then everything stated above with an exclamation on complete temp control at all times which makes consistency easier And...

Interesting I used to deliver gases and understood the difference was much more than cost

When I fall asleep or drop my mug I’ve drank enough And when the foam comings screaming out, keg is empty

I love the 100 degree Texas summers, especially when I’m around 212 degree boiling water, lol I get all the reasons Thanks for sharing

Ditto Trub is not all bad, it’s where the beer came from

Anybody have a recipe for this fine brew?

And the temps are not really that important unless you’re getting wild swings like from 45 to 90 in any given day Room temp for most beers I’d more than fine Even lagers will ferment just fine at room temp, There is so much noise about temp control, water ph, efficiency, secondary fermenter...