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I had really great results using raw peanuts, shells off of course, roasting them, and then soaking them in vodka for a week or more. Unmistakable pb flavor and aroma.

Unfortunately all my kegs are occupied atm :)

Perfect, that makes sense. So I can potentially do this with my autosiphon correct?

Question: I understand how to fully purge the SK prior to racking, but how do you all purge the tubing and racking cane? Maybe I'm missing something, but if there is air in the tubing or racking cane, isn't that mixing with the beer once it enters the keg?

I thought I'd checked everything, but as I was taking gas QD off I noticed that the post was twisting easy. It was loose by at least a half turn, I think I may have just twisted on by hand and forgot to tighten with my wrench. It's on 30psi now to quick carb so we will see in a couple days or...

I suppose this could be another possibility. But I haven't had a single keg freeze at all since I've been kegging. And I have 4 others flowing perfectly right now.

I would consider those as possibilities but I hear gas filling the keg after I release the pressure. Then after it fills I pull it again and it's just as pressurized as it was prior.

Increased pressure and still no leak. I'm baffled.

Mouthfeel, appearance, everything. It's nearly completely flat. I decided this morning to set this one at 30psi for a couple days to see what happens. If I still don't have carbonation and it still holds pressure, something else is going on.

Yup, a week ago.

Keg was filled to 4.75 gallons so not a headspace issue. I've pulled off a few ounces every day for the last week, only very few little bubbles, I mean nearly flat. Every time I pull some out I also check the PRV to make sure it's still holding pressure and it is. I'll crank pressure to check...

I made a blueberry wheat beer. Everything went normal as usual. Kegged it 2 weeks ago and still....nearly no carbonation at all. Kegged another batch a few days following and its already fully carbed and was a week after. Only thing different on this blueberry beer that is different than all my...

Very good information. I like your system. Being that I dont have multiple kegs to pull this off, I'm going to have to try using an active fermentation. Funny you chimed in with this info as this was my next test to try before buying more equipment. I plan to use priming sugar before racking an...

In regards to this topic, I have a question regarding the closed transferring of beer from fermenter to keg through the liquid post. Isn't there some oxygen introduced when racking and attaching co2 to the carboy cap or putting the racking cane into the carboy cap?

It does mix. And yes it is something to worry about. If you're getting bubbles where your tubing connects to the siphon, you either need smaller inner diameter tubing, or else need to kinda pinch the tubing at that point when getting started. If bubbling is occurring in the siphon, I'm not sure...

Yep I'm in Tampa and travel to sarasota often for work. I'm not sure what to go with on the hops on my next attempt but I bet if they mention Chinook there's gotta be a lot in it. And what I got from the aroma was a somewhat tangerine smell whenever I've had one. So I may throw some...

Oh and I used o4 as well, but didn't care for the results, as the other poster said, try a clean yeast. But in my opinion average attenuation is preferred, the crystal malt pairs well with the hops in this.

I made an attempt at this a couple months back, having had the beer a few times, and visiting the brewery as well. My clone was off but still decent. I went with about 11% cry60 and that was too high in my opinion. Looks like you're around 10 or under, if I did it again I'd shoot for similar...

Sounds good. I'm going to start with 2 things: 1 start dry hopping in the fermenter toward end of fermentation (let yeast eat up oxygen introduced) 2 add a tablespoon of corn sugar to the keg prior to kegging, kick start a little fermentation to have yeast eat up the oxygen I introduce by...

Thanks for the input, I've suspected issues with my dryhopping technique and you're confirming my thoughts on getting the yeast to use up some oxygen.