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Looking for a keezer within 50 miles of San Diego. Must be able to hold at least (2) 5 gallon corny kegs. Thanks!

Still have it?

I think the final solution to this is going to be me getting a kegging system. For the effort and price to stay O2-free and get some longevity out of my beers, it will be worth it. Purging my carboy/bottling system with C02 sounds like a learning curve that would better off being spent with a...

You know, I am not 100% sure. I'm still relatively new (in my first year), so it could be something else. I just can't see anywhere else during my process that would point me in any other direction...

So everyone could put a picture to my OP, here it is. Not terrible, but you can see where it is slightly oxidized.

So you don't bother with priming sugar I'm guessing? Also, the only problem with that as you eluded to would be assuming your gravity calculations are perfect. I think I'd have to remake a few batches to have some controlls in ensuring I can accurately predict where it will be. Good idea if you...

You are right...next question: DIY keezer/kegerator or purchase one?

I was worried that the end result would be kegging. Not that I don't want to, it's just another expense. Plus I will have to get another fridge aside from the one I ferment with.

My last 3 batches (all IPA) have ended up a little bit darker/more brown than my final sample before bottling looks. Obviously there is an issue with transferring my wort from the secondary to the bucket, and/or bucket to bottle. There has not been any splashing, bubbling in the lines, or...

Subs for 6 years so far. I thought "cavitate" was widely used. I must be delusional...stupid bubbleheads, right? Appreciate the Alibi, neighbor!

Turns out it was just fine. OG - 1.056 FG - 1.006 Actually may work in my favor!

Slight oxidation from cavitation with the siphon, but nothing noticeable in the taste or feel. Looks a lot more golden in the light as well. For taste, it is citrusy, smooth, and balanced body with a little bitterness on the back end. I would add another .5lbs of flaked oats for an even smoother...

Forgot to post this!

Looks good! Right up my alley with the hop schedule. Will be looking to brew something similar next weekend for our golf tournament!

Nope! You aren't puzzled. I was fishing for some advice from someone like yourself who has actually used a fridge before. I didn't know the exact temp of the wort compared to ambient temperature, and wanted to be completely sure. Sorry for misleading. Temp unknown >> out of range (in my mind)...

I recently started using a wine fridge for fermentation. I used WLP001 (68-72 degrees) for the brew, and set the fridge to its highest setting, 65 degrees. I expected the brew to be around 68 degrees due to the exothermic reaction of fermentation. After a week, my Inkbird temp controller came in...

Heck yeah! Kind of a slow start against Purdue this week...Go Blue!

Dad Bod NEIPA 10lbs American 2-row 1lb flaked oats 1lbs Vienna (Ger.) .5lbs Crystal 20L 1.5oz. Columbus - 30 min 1oz. Citra - whirlpool 1oz. Mosaic - whirlpool 1oz. Citra - 4 days - primary 1oz. Mosaic - 4 days - primary 1oz. Mosaic - 8 days - secondary 1oz. Galaxy - 8 days - secondary 5...

Pretty good color for the sample. Was a little more opaque when I bottled.

I actually just bottled this yesterday. We recently had our first daughter so brewing took a back seat! However, the two samples before and after ferment were good. OG was 1.066 and FG was 1.004, so about an 8%. I ended up doing a 4 day and 8 day dry hop with 1oz of Citra and 1oz Mosaic on the...