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It must have had something to do with my bottling because now that I've got my keezer up I'm getting good foam. It doesn't last as long as I'd like but I guess that's just more to learn.

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At what temperature do you do the 30 psi?

Moved the probe to a 12oz. aluminum (full) can and insulated it from the air with some cloth and rubber bands. Thanks!

Thanks! I have the probe taped and rubber banded to the side of a glass beer bottle and that's set on the bottom of the freezer. I set the freezer to 32F so that the beer can get close to 31F (it's a lager). Does this sound OK?

I just bought my first kegging setup that will be here in a few days. In the meantime I have a freezer and Inkbird already set up. Should I cold crash the carboy and then transfer to keg and pressurize, or should I transfer warm to keg first and then cold crash and pressurize? Or does it...

Yes, they are well carbonated. Even if I pour them to get a major head it dissipates quickly. The beers do have a different mouthfeel because of the lack of head. It's more like drinking a soft drink.

Seems like the malting companies have done pretty much all of the work for us these days. Meanwhile I have a bunch of no-head beers but they do taste really good otherwise I'm happy to say.

I like to add approx. 1/2 lb of roasted malts to my Pilsners to make dark lagers. I would replace some of those malts with the Chocolate Wheat if it is a good substitute for something like debittered Carafa II for instance. I just started drinking one that I made with 1/4 lb. Pale Chocolate...

Would a roasted malt like Wyermann's Chocolate Wheat also work?

Yes, no more protein rests for sure. I will try the DME trick, thanks.

Adventures in Homebrewing has new 5 gallon ball-lock corny kegs on sale now for $69/each.

Hello all! I did a low 130's mash for about 15-20 minutes (before a 145/158F rest) on my latest Pilsner lagers to hopefully get rid of some chill haze and it didn't work. Also they have no head retention at all now. Flat as Kansas. I still have a few beers that also got the rest but haven't...

Is there any downside to doing all of your dry-hopping in the primary at the end of fermentation? Drop some pellets in and wait a few days then rack?

I saw a "How it's made" for hops and basically all they do is tie up a lot of twine for the hops to grow on. I think they love growing up twine. That was indoors though so maybe something that will do well outside.

You are getting a false reading because of the alcohol in the rum bending the light differently than the water. The refractometer assumes you are just measuring sugars and water.

I've compared what I get from the refractometer with what I get using the hydrometer and they are within a point of each other on average. Close enough for me.

This is a great beer but very tricky to figure out I think. Just by drinking it I can't tell you what's in it. If you make a good copy please tell me how you did it.

That wheelie does look suspicious.

Put an angle grinder cutting blade on a drill and you can cut those off flush.