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These definitely will be compatible... https://www.morebeer.com/products/intertap-beer-shank-stainless-steel-4.html

I have 3 - never leaked anywhere. Probability of all 3 leaking due to defect of such a standardized connection very low It's this ^ if I were a betting man.

Temperature and time have the greatest effect on the fermentability of the wort. The more fermentable the wort, the lower the finished gravity, the drier, and the less chewy (mouth feel) the beer will be. There are two primary enzymes that break the starches in the malt into sugars - Beta and...

BTW, did you add Calcium Chloride (CaCl) or did you mean Calcium Carbonate (Chalk or CaCO3)? CaCl will actual lower your PH (make more acidic). Chalk will raise your PH, but it does not dissolve well and is not recommended for raising PH especially once mashing has commenced. Baking soda...

Here is a thread that will shed some light on the impact of OG on efficiency: https://www.homebrewtalk.com/threads/efficiency-vs-conversion.175030/#post-9010014 Below is a chart that is in the thread that plots the relationship. As you can see there are a lot of process variables including...

Belgian styles with no banana from yeast and minimal dark fruit from dark candi syrups. So blonde styles made with certain yeasts. Westmalle Tripel is amazing. Below is a snapshot of a slightly lower alcohol Westmalle Tripel clone that I recently brewed and it turned out great. Used the...

My experience with the Westmalle strain (WLP530) is that it ferments very rapidly at first but the last 5 -10 degrees of specific gravity go very very slowly. The Ardennes strain may act similarly. Based on the bubbles, krausen, and the fact that the beer has not darkened (cleared) it is still...

If still fermenting, you could add some of enzyme to break down the unfermentable sugars. https://www.morebeer.com/products/amylase-enzyme.html BTW, I have no experience with this but theoretically it should work. Also, no idea just how far it will go.

Just some thoughts to add - while freshness and the importance of location to brand image are certainly important as they impact the actual quality of the product and perceived quality of the product which affects customer satisfaction/sales, beer is heavy and expensive to transport. Geographic...

The factors for getting that German Lager taste are not that lengthy nor complicated, but need to be backed up by good process, which is the harder part. Use German Pilsner malt for most of your base unless doing a darker style or wheat beers in which case use German Munich or wheat malt in...

Regarding SG - I use a Tilt and find that the SG reading is fairly accurate if calibrated correctly. Whatever amount of starter liquid you added did not materially affect the SG as your Tilt read 1.062 and you were targeting 1.064. Regarding FG - There are a lot of variables that factor into...

This is like asking is it hotter in the summer than it is in the city. Both are important, but for different reasons and not mutually exclusive so choice between them should not, and doesn't have to be made. Mash Time (60 mins, single infusion is just one option for a mash schedule): Too...

I believe so, there are a lot of reference to these numbers in older threads and other sites and they are in line with what was on their site. Not sure why WLP took the numbers down. I would be skeptical of the claim, but it is backed up by the experiment done by Asheville Brewers.

What do you like to brew - ales, lagers, Belgian, etc? Not knowing I will suggest an ale, a lager, and a Belgian. First, if you are keeping liquid yeast for awhile, White Labs packaging is superior to others as far as preserving viability. Per their website the viability of their yeast, which...

Thanks Martin. While I have a good understanding of water chemistry for brewing, the inclusion of HCO3 as part of beer style profiles has always perplexed me. Now I can sleep at night :).

Thanks so much for all your responses. Below is my attempt at summarizing the key points. Please correct if something is wrong. Bicarbonates add nothing to the mouthfeel or flavor of the finished beer, so even though many beer style and city water profiles include an HCO3 target, that target...

Brewing a porter, 5 gal batch this weekend, and could use some direction on bicarbonates (HCO3). First some background - the porter I am brewing is 12% brown malt, 9% crystal 60, and 3% chocolate malt (450L), and the remaining 76% is Maris Otter. I will be brewing this with RO water and will...

Assuming a 5 gal batch and using my process efficiency / losses your water profile would look something like this... According to Martin Brungard, who knows a lot about water... So your beer will turn out just fine:) You did not use too much gypsum. In fact, based on Martin's direction, a...

Short answer, yes the 4 lbs will work, although probably about 5% of fermentables higher than what Westmalle uses in their amazing Tripel. Longer answer, below is a snapshot of the Westmalle Tripel recipe from "Brew Like a Monk". 4 pounds of 20 pounds of fermentables is 20%, so in the ball...

Here is the water profile from Bru'n water for an amber balanced beer which should work well for the Scottish ale. You should put your info into the free version of Bru'n water or Mash Made Easy and adjust the Gypsum, CaCl, and NaCL, to hit the Ca, SO4, Cl, and Na ppm. Note, Na is not...