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Have ya given it a swirl? I had one sit for a week no change, after a stir it dropped another 10 points

I fill my keg with water. Then add star san. Stir. Put the lid on. No Foam. Purge the tiny bit of head space left with CO2. It makes a ton of foam. The foam sprays out of the PRV holes when purging. I put a wet rag over the PRV to keep it from spraying all over the place. I put the keg in a...

EKG, Kent Goldings, UK Goldings, Target, Brambling Cross, Fuggle, Challenger, North Down. Do like EKG, with a little Fuggle and even less northdown on hotside with EKG and little Fuggle dry hop IPA with Marris and some 60L. LIght on the Carb and served at 55F.

I have the Auber DSPR controllers and use them for both RIMS Mash and Boil. I do 15 Gallon Batches I drive a 5500W element for my RIMS. I have yet to scorch the element/wort. I usually use 100% for mOUT. If 100% starts boiling the wort in the RIMS tube I drop it down to 75%. For the Boil I...

I put a large stainless washer on my dip tube. it helps weight it down and keep the float submerged.

mine fits in a 5g bucket, turned out to be the little screw in top of the ball lock connector.

The pic in my post is from suregork.com Is said to be based off genetic sequencing. Me guesses you’ll have a lovely beer.

Are you sure you have the same s33 as is on the fermentis site? Dosage / Temperature 50 to 80 g/hl at ideally 18-26°C (64.4-78.8°F). Ideal yeast to enhance hoppy and fruity expressions of your ale beers Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales...

For transferring, I’d probably add pressure through the blow off cane over the carb stone. If you connect and turn the pressure up slow, i’d expect not much junk gonna blow into your beer. Just make sure your gas pressure is higher than the Uni pressure when you connect.

Spike all-in-one PRV, has it all for pressure fermenting.

Pressure in the tank became greater than the pressure in the line and pushed beer into it. When stuff like this happens there is a chance of infection, but you’re probably gonna be fine. When you started transferring your beer the pressure in the line pushed the beer back into the uni. You may...

I fermented in 6 g kegs. My eventual standard was for the first 2-3 days, depending on yeast, just let it rage into an airlock. For an airlock i had some tube on a gas ball lock running to a half full of star san 20oz soda bottle. The soda bottle was bungeed to the side of the fermenter. After...

Here’s what I have: Triclamp RTD with 2.36”probe, and XLRCON plug (if you go Auber Cube you’ll need XLRCON plug for temp): Auber Temp Probe TC 18” RIMS with camlock I/O (i use camlocks, but get the I/O for what ever you use to connect hoses in your brewery). Delete Hotpot and use a TC Element...

My pump is below the drain of my mash tun, my RIMS tube is mounted vertical. My temp sensor for the RIMS is about 1” from the end of my element. With the EZBoil, I have not scorched the wort/element. The EZBoil with the Auber RTD temp sensors and vertical mount are very low probability of...

I have an SS Brewtech 17G Fermenter (unitank 2.0) and a Spike GC. I have done a half dozen batches with it. GC set to 28F. I brew in my garage which has AC set to 78F. It held 55F lager ferment no problem. When I cold crash i drop 5F every 12 hours. I can get the single fermenter to 35F with...

+1 for Auber EZBoil. I’ve been brewing with a RIMS 3500W 220V for a year now. RIMS tube from Bobby, the TC clamps have nuts welded on them which makes it pretty easy to mount the tube vertically. I built an Auber controller kit. I can raise temp straight in one pass from 148 to 165F. When i’m...

What I do to not lose CO2 in solution during transfer is to set the pressure on the source higher than what it has been stored/carbonated too. Then set the transfer vessel to the desired pressure. So if my carbonation level was 15PSI on the source keg, i’d set it to 17 PSI for transfer. Then...

may want to defrost it slowly over a few days.

I’m in the Phoenix valley. My RO water ends up 11-25 TDS depending on how bad the tap water is that day. I always add minerals as if it were 0 TDS and go from there. Seems to of worked out for me so far. BTW - using RO water for your star san makes it clear.

I did something similar, forgot to turn the water on for my wort chiller and pitched at 150-160F ish. Took a while to figure it out. I cooled it down. Took a few hours. Fermentation took off like a rocket. Beer turned out fine. Omega Tropical IPA yeast. Thought for sure it was toast. Hope...