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Yeah, I’m learning the ins and outs of kegging. I’ve always dry hopped camando when bottling and I usually cold crash longer. I’m going to need to study up on dry hopping in the keg. I bet that can get a fresher hop too.

I do tinctures. I don’t think it’s big deal what proof. I’ve hav success using what ever vodka is laying around the house. I usually let stuff soak in the vodka for about two weeks before packaging. All three vodkas in our cabinet are 80 proof I’d that helps. I have not used a tincture for...

I’m also new to kegging. I’ve had the best success with the set and forget method. I’ve also force carbed. I would put the beer back in the fridge and set it to your serving pressure. It should be ready in two or three days. Although it seems to take me a week or two for everything to perfectly...

Cleaned everything out. There was hops on both check valve/poppets and hops in the dip tube. Put some stainless mesh around the dip tube and it’s pouring great. It pretty cloudy and stirred up, but I’ve been messing with the beer enough, i’m gonna keep pouring it and be happy it’s pouring...

No dice. I didn’t get a quarter of a pour. Since it’s so little I am hoping it’s just a single chunk or two of hops. I still have at least a week or two until my oldest keg is kicked. So I don’t have anything to transfer into right now. Tomorrow I’m gonna pull the whole dip tube out and...

Ok. I blew out the line. A little beer got in the gas line. So I took that off and i’ll sanitize it next time I clean stuff. The keg is sitting tilted in the back of the fridge with hopefully a clean dip tube. I’ll try pouring a glass tomorrow to see it the tube is cleared and the hops settled...

I actually have a spare gas line and spot on the manifold with the intent of using it to pressurize and then naturally carb kegs for a pipeline. I’m assuming if anything risks damage it would be the plastic gas connection as opposed to the metal connection on the keg. I think try blowing out...

I have a pale ale that when I kegged I must have transferred more hops than I thought. I did cold crash after dry hopping but only for two days. I’m getting hops stuck in the poppet. It stuck right away, then I got almost two pours before stuck again. I’m new to kegging so I could use some...

I’m having a similar problem. I have hops getting stuck at the top of the dip tube. Can safely put a stainless mesh pad after the beer is carbed? Or can I clean out the dip tube and just leave the keg tilted at an angle?

Thanks for posting this i’m new to kegging too and need some beers ready for next week. I plan on putting two kegs at 30 psi for a day then dropping then down to 14 psi until my folks get here next weekend. I’m really looking forward to planning well enough to prime with sugar some day.

If you are fermenting at temps in the mid to low 50s you might want to consider making a starter. Even if it’s just a vitality starter. I’ve had way better results in low temp beers when I pitch enough viable yeast that you can see active fermentation quickly.

Kolsch and a table lager ready to get tomorrow. Pils is still chugging along. Can I say pale ale here? ‘Cause that’s ready to keg too. Next up is Vienna and pils. And I think I might sneak an English mild while it’s still winter.

You could use up the light Munich and some wheat with some Pilsner base malt for a kolsch. It’s cold now, good time to make it. Or a pils with the carahell and a bit Munich.

i don’t like making starters at all. I will how ever make a 2 or 3 gallon batch of table lager/ale out of second runnings mostly to build up a pile of yeast. And I keep a lot of jars full of slurry in the fridge. I also don’t like checking gravity. Original gravity and final is all I check.

Don’t forget magic and witches. Many of us flat earth brewers are perfectly comfortable assuming if we hold our mash paddles just right, the witches will allow beer to be made from sweet wort. Kidding. I’ve always boiled with the lid off ‘cause that’s how we do it but I’ve been thinking about...

To stretch WLP002 that far you might want to pitch on top of a spent yeast cake. I do that a lot. WLP 090 San Francisco super is also a pretty clean choice. It’s similar to 002 but will take higher gravity.

I’ve had better success with soaking coriander and orange peel soaked in vodka after fermentation than I have adding the orange peel at flame out.

I vote for trying one now. Take some notes of flavor and carbonation. A week later open an other bottle. Take some more notes with that bottle. Keep going until it’s to your liking. Don’t do anything more. Once it’s in the bottle you’re done and committed.

Yeah. Just leave it be for a while. Nothing will bad will happen in an extra week or two. But ever time you open the fermenter you risk infection and oxidation. Keep it as simple as possible while you learn the process. If you’re new to brewing, I recommend you just leave it for three weeks...

Looking at the pictures i bet you could make a SMASH California steam beer.