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Just a bit of info that might help on this line of thinking … "beer gas" which is the term they use for nitro blend is still usually 25-30% CO2, which may be low enough for what you are trying to accomplish, but wanted to throw that out there in case you weren't aware. The bottles also come...

I'm with @cactusgarrett. Seems like a lot more work than it's worth. I was quite leery about doing my first kettle sour, but it is very easy. I mash a little high and produce wort, chill to 100*F and pitch lacto, boil in 36-48 hours. If you use L. plantarum temp control really isn't...

Have you searched for 120V single phase controller diagrams? If you are using 220V single phase power on everything in the box the wiring should be the same.

I dose KCl in my NE inspired IPAs, but I would love to know how much K I'm getting from the malt so I could compare my figures to these

That's because his initial post was incorrect. Those higher values are for FINISHED beer after ion contributions from the malt.

Both are 1650W. I use both (on different circuits) to bring the liquor up to mash in temp, for step mashes, and to bring it up to boil just to make my brew days a little faster.

Congrats on the new addition. Bar looks awesome!

I am using something similar to everyone here as well. 20 gallon custom Spike kettle with a Utah Bio basket. I have four 1.5" TC ports in the bottom of the kettle. They house two 1.5" 120V TC integrated elements from Brew Hardware, a 1.5" TC temp probe from Auber, and a valve. I'm using a...

I live about 60 miles north of DC, right off of 95, so it's not terribly far, I just don't get down that way very often. The wife and I have been talking about making a weekend trip down to VA so we can check out some of the breweries like Ocelot and Aslin, but also get to Veil without having...

I agree with this sentiment wholeheartedly. I was actually extremely underwhelmed with most of what I had when my wife and I visited Treehouse. Of course this was at their new brewery and everyone has heard how beers coming out of their Monson brewery were better. I actually really liked most...

I've only ever brewed with Enigma once. I liked it enough to try it again, but I haven't been able to find it in stock. I've only ever used El Dorado on the cold side. I like it a lot when going for fruit forward IPAs and fruited kettle sours. I bought 3 pounds of Galaxy a few months back...

A spunding valve is an adjustable blowoff valve. If you know that you need to hold your beer at (for example) 16 psi to reach 2.4 volumes of carbonation at the temperature it's being held at in your cellar, you can set your spunding valve to 16 psi. If you accidentally add too much sugar to...

I know this wasn't necessarily directed at me, but since I use the same method I'll deposit my $0.02. I do not keg hop for a couple reasons. 1) I use active fermentation to purge my kegs. I do not open the kegs until they have kicked and are ready to be cleaned. 2) I can't remember where I...

I drop temp to mid to low 50's for 48 hrs, harvest yeast, warm back up to mid 60's and dryhop for 48-72 hrs. After dryhop, I transfer to keg(s) and force carb with the 'low and slow' method. I hook the keg up to about 10 psi and don't touch it for a week. By about day 10 it's carbed nicely...

And that is why it is so important to dryhop after you've dropped the yeast out and removed the bulk of it from the fermentor. My beers improved immensely when I was able to mimic professional processes with a conical, temp control, and the ability to transfer with completely purged lines. I...

Definitely not enough. I have a 3 tap kegerator and have never had all 3 taps on at once. My issue is that I bought a conical so I am limited to only brewing every other weekend until I buy another one. Almost all of my friends and family are beer drinkers so it goes just as fast as I can...

@couchsending Thanks for the info on the Southern Passion. I'm keen to try out some of the now available South African hops, but haven't gotten around to purchasing any yet.

If anybody is up to trade I'd be all about it! I don't have any active homebrewer friends in my area. My bro in law used to brew, but doesn't any longer. For what it's worth, I don't use any fruit or lactose or anything else in my IPAs. Kettle sours, on the other hand, are a completely...

I have used 20 oz total in a 5 gallon batch. I guess it was technically closer to 7 gallons total, but I only packaged one 5 gallon keg. I've only done this once, and the batch was all Citra. I had a one pound bag of it and an opened bag with 4 oz left in it, so decided to use all of it. I...

I bought all new diptubes when I rebuilt all of my kegs. All of them are the same length and unaltered. I leave my system completely attached and when beer starts to sputter out of the gas line I disconnect the beer side. That allows whatever beer is in the gas side diptube to completely...