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Put em all in hop burst style at 15 or so

Of its he is using brix I assuming he is using a refrac. That drop of wert he put on it would cool to normal temp almost instantly or at least before he got a look at it. So he probably did have 12 and19. Just didn't have to correct them

Maybe I'm misunderstanding. But if you wait till fermenting to make 6 gallons, your keg won't hold it all. Unless you lose a gallon in transferring

The only one I like is ibrewmaster. All the apps do the same thing. This one just seems to make more sense.

Well I wanted to get that "sourness" or spicyness from the rye Into the stout. And even that little bit was noticeable compared to regular choc malt which I normally use here. Not sour by any means, but defiantly different.

I have used choc rye in my stout, but only used .5 lb. just enough to know something is there, but not enough to know its rye. I will make it again and not change the amount

If wanna see one that is worse, get the brewers friend app.

Hard? You stand there and look at grain soaking for an hour. I think you can manage. How much at one time is the question.

Had same problem with mine. Had to use only the wall cord that came with it. Nothing else would work.

No need for fridge. I kegged for over 10 years with no fridge. My serving temp is around 60 or what ever my basement is. Just need longer lines

That's the exact way I describe centennial hops

Why not. My brew keggle makes booya all the time

Are you entering a recipe formulation contest or a homebrewed beer competition ?

Do you have a way to hit the keg with some co2 before you start any of this ?

First, when I open a Modelo bottle I had better get that awesome skunkyness that what I am buying it for. Second, I agree with the red capper. Had mine for probably 10 years and works just fine. But some bottles with short necks like red stripe pose a problem some times too.

It will make it taste like beer

I don't mind esters, as long as they ain't the banana kind. Gag reflex kicks in

I vote for this

It's good to have a certain style that you focus on think. Can take some of the little things you notice about the beer and procedure into other beers. I guess my most done styles would be stouts or English browns.

Chop your tablet into a few pieces. Throw a piece in when heating strike water. Throw another piece in when heating sparge waters.