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I see lots of beers using 4 to 16oz. Samuel Adams Cream Stout uses 16oz.

How do you determine CO2 volume? When I keg I usually hit my keg with 20psi while it ages, then when I tap I keep it at 9psi. Am I doing it wrong?

Looking around see lots of things I can use but not a real common one. Maybe I have not looked hard enough but thought I'd ask it here since there is lots of knowledge in the forums.

I did a secendary and its kegged.

Made my 1st wheat beer and did not use the moss. Well after a month felt it was time, poured a glass and it clear not cloudy... used the weisenpht yeast as well so why is my wheat beer clear?

So use a few drops per pound correct? Yes got that's the web site I was using... I was afraid we made a big lump of regular sugar. LOL

DOH! LOL..... Really made rock candy... How much lemon juice you use per pound of candy you make?

I made some Belgium candy but forgot to put in the lemon juice for the process. SO if I didn't put the lemon juice in what did I make?

My beer had 4lbs DME and 1lb rice solids and used Kolsch yeast. Well it fermented like it usually does, took 2 weeks like it always does, then after it stopped I xferd it to the secondary to clear it up, then within 1 day the yeast was off and going like it never fermented for another 2.5...

I saw a couple of articles that said doing all grain only saved a couple of dollars over extract and that all grain you could fine tune the beer better. But needed more equiptment and took longer. Anything else why I should all grain over extract if I'm already making real good beer?

I seen a few but what is recommended and why?

Ahh ok, I understand now....

I like to brew but do not get into all the math and I should.

I got a receipt that calls for 1.5oz fuggles 4.7%AA for bittering and want to use Galena %11to bitter instead, how much would I use?

I got my order of the vanilla beans in, can I freeze them and they will be ok?

So in a nut shell I cut the bean, toss out the insides, cut the hull of the bean and toss in the secondary right? Also what about sterilization of the bean?

Looking for a link that will explain what to do since I do not have the room for all grain.

Anyone have links to beer that uses vanilla so I can see how much and when to add it?