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I don't add CO2, the yeast does by creating CO2 which comes out of suspension into the head space. I don't think I am "wrong" about pressure, I think you and I are saying the same thing, but you are interpreting my writing different than I intended and therefore I did not go into enough detail...

Corny with a spunding valve. They are rated for 150 PSI and the PRV releases at 90 PSI. The spunding valve I have can go up to 50 PSI. I have a Zymatic, so most of my fermentation is done this way. I also have a larger system which I brew less often on, and at much larger volume, so I usually do...

Not really. Pressure from weight is something you cannot change easily. Beer is going to weigh what it does. Professional brewers distinguish between the two, because they can control the pressure applied by CO2. Your experience and mine do not exactly mesh. That is okay! I don't see an issue...

I definitely DH on day 1-2 and think that it works well. Thinking maybe it has more to do with the hops moving in suspension and being able to impart more of their goodies because the surface contact is much greater as they move around in suspension. One thing I am contemplating doing when I get...

Nope. I regularly have been using 6ish oz of hops and just brewed a batch with 8 ounces. It just finished up, but there is no room in the kegerator currently to tap and taste it. I am looking forward to it!! I find a lot of the NEIPAs I drink are slightly sweet, and yet are in the 50-70IBU...

That is pressure from weight. Pro brewers also add pressure from natural CO2, so they can carbonate. Again, many pro brewers on other forums claim to ferment under a decent amount of pressure (20 PSI+), without issue. My personal experience has been similar. <shrug>

Well stated @mongoose33 ! I forgot to mention, I have ALWAYS had a medium sized paint brush with my mill. After every use, I use the brush to remove all dust from and around the rollers. Might be why I made over 7 years with the same barley crusher? I too am doing LoDO lite and it has helped my...

Barley Crusher here. Works fine, tons of grain have gone through it. It does occasionally jam, but I just reverse the drill once or twice and it usually picks right up. Once in a long while, I have to dump out the grain and refill it to get going. Shrug. It is about 6-7 years old. Use an old...

Hmmm...I guess try it at 0.1 oz and see? I would be afraid that that would end up with an overly sweet beer, personally...and I don't mind some sweetness in my IPAs. I do lots of 3 gallon batches and 0.5 oz is the least I have ever used...might try less myself just to see what happens! Cheers...

There are many posts out there by pro brewers who state they ferment at pressure in the ranges of 7-24 PSI and claim they have seen no issues with fermentation nor yeast health, as they repitch the yeast and it functions as normal. I personally start out at 10-15PSI and let it get up as high as...

No way this beer has 0.1 at 60 minutes. That is next to no bittering charge. I would use no less than 0.5 OZ for bittering. YMMV. Cheers!

On my Zymatic (2.75-3G packaged) I use 2.75 oz of each hop. I use .75 of Columbus for bittering, then the rest goes into the WP and DH.

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I doubt it was the fermentation temperature, but maybe? Have you tried rousting the yeast by stirring or the like to get the yeast into suspension? Are you sure the yeast was not old? When he made the starter, did he pitch it after it hit high krausen? What is the temperature of the beer vice...

WLP530 is listed by White Labs to have an attenuation of 79%. I think it would be hard to get much below 1.014 with this beer and that yeast, given the recipe on page 1 of this thread. The OP posted his OG and FG and the calculated attenuation based on his post is 87%. He should have finished at...

Interesting losses! I squeeze every ounce out when I brew on my bigger system and usually lose no more than 0.5G. I do dump a lot of crap at the end into a screened funnel and work another gallon or so out of that. Do most folks just pitch that last bit? I also only use pellet hops so there is...

In Linux you can run the badblocks command to check for corrupted disks. Google it for syntax...Cheers!

@Mothman - he is accounting for a large loss due to the hops. I have less loss due to my process so I do not use as much water in the recipe as Ode does. The best way to scale this down is to put it into a program as is like Beersmith and have it do the work for you. I would use 1/2 the hops or...

Ed, Sure thing! I just setup your account on the web site. You should have an email at the last email address I have for you. Use your HBT name to login and that temp pw in your email. Let Petar and I know if you have any issues getting in. The buy is closing soon. Waiting to hear back on...

I think the trick is to not sparge at all for the Westy 12 wort, and just take the true first runnings. Then sparge and use that for the duppel. According to the MBAA, this should give you about 22.5% sugar in your Westy runnings and 15% in your duppel runnings, and there should be another 7.5%...