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I think your first areas to look at should be fermentation temperature (your room temp is a bit warm for most clean ale yeast) and water chemistry. Fermentation temp of course takes a little investment (small chest freezer + temp controller + space) so that depends on your situation. On a side...

The check valves on the manifold will prevent beer getting to your regulator. They seal as soon as pressure in the line to the keg overcomes pressure from the regulator. I've accidentally plugged my serving gas line onto a keg that was filled to the gills and 40 PSI. The gas to the manifold was...

Most manifolds I've seen have check valves installed with the on/off valve, so no need to waste money on Separate check valves.

I am interested in a code for a sous vide cooker! Thanks!

How can you use un-known yeast but know it's a lager? We need some specifics from the recipe (grain bill, gravity at pitching, final gravity, etc) without that information, we can't make anymore than a wild guess.

As @Dgallo said, no need to save it, just drink it and enjoy. The ibu's might calculate to 100+, but in reality, after fermentation and conditioning lab testing would show it to be nowhere near 100. Also, being a NEIPA I suspect your water is lower on sulfates, which will help reduce the...

To adjust the recipe volume, go into edit the recipe and open the equipment profile edit screen and set the batch size to 10.5 From there, if everything looks right as far as gravity and bitterness, brew it by the volumes and temperatures provided and take notes on the outcome of every step so...

Talk about all-in on the equipment! Have you done the Spike equipment add-on for beer Smith? There is an equipment profile specifically for the Spike trio 20gal that will give you a great starting point. Using that profile will help get you close with hitting mash-in and mash-out temps as...

That is your mash schedule if all parameters are correctly set in beer Smith. -mash in with 5.88 gallons of water at 158.3°F (2 minute rise is the allotted time for the 148° mash temp to be achieved before the actual mash clock starts) -1 hour 15 minutes after the mash clock starts, you would...

No need to be sorry, I'm glad the us-05 authority is here to explain that it has never caused a smoky flavor under certain conditions and to some people's taste buds...

I've had us-05 throw a smoky flavor in an IPA when I forgot to plug my freezer into the temp controller and found the beer at 73F the morning after pitching. It was kind of like a fake smoke flavor, like super store summer sausage.

RIP bill9000...

If you're looking for real punch in the face hops, doing a long hop stand (30 minutes is what I use) and dry hopping should get you there. On a side note, what yeast did you use? Some strains will accentuate malt while covering up hops.

Looks terrible! Send it to me so I can put it through my special recycling process😗

I would not dry hop or secondary at this point. Pilsners are hard to hide any amount of oxygenation, and it may already be oxidized after being in plastic for that long without active fermentation. If that picture is of the pilsner, it is far gone on the oxygenation front!

That looks like lacto alright... There's probably other stuff as well. You can keg from underneath that layer and get the beer cold to stop growth and see how it tastes, I definitely would not bottle that though (that's bottle bombs waiting to happen) Anything that comes into contact with...

This brings out my ex-mechanic side! If the problem had a gradual onset, all might not be lost! Step 1- My first step for any AC system that's not cooling, but the compressor runs continuously... Find and clean the condenser. Dust build-up on the condenser coil will have a surprisingly big...

I'm still having a hard time understanding the problem, but does the beer foam to much when you pour it into a glass? Your description keeps suggesting possible over-carbonation. Over carbed beer can develope a carbonic acid bite... One easy way to confirm is to take a swig of soda water to see...

That water should be fine. Is the beer over carbonated? If so, you may have an infection on your hands, or it was bottled to early. As for the bitterness, is it bitter or astringent. Remember, bitter is a taste and astringency is something you can feel (has a drying sensation in the mouth)

Definitely in!