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I have found that putting it on 30psi tends to "seal" the keg. For whatever reason, if I just put it on serving pressure (8psi-12psi) I tend to develop minute leaks around the gasket. 30psi...no problems. After 24-48 hours just start backing it down to 10psi and let it sit the remaining 2 weeks...

1.) about 5-10 minutes will suffice 2.) If I'm doing a hopstand/whirlpool, I only WP for the amount of time set forth in the recipe 3.) You'll get some cavitation as the boiling wort traverses through the pump. At least I do with my Chugger. I should mention that I use a copper wort chiller...

When I first starter kegging a while back, a buddy mentioned to me that 2 weeks in the keg seems to be the sweet spot. After roughly 5 years and 70'ish beers of all different types, by God, he's right.

I aim for 62°-65° for the d-rest. 40's isn't too cold at all. I lager at ~35°. I taste it every week or so to check on the progress (I lager in the keg on pressure).

My usual method is to wait about 8-10 days before ramping up. I've tried ramping earlier and for whatever reason it seems to cause the yeast to stall. I guess they just don't like being heated up while doing all that hard work. In the winter I ferment lagers at the usual 48°-52° temp, while in...

Thanks for the clarification. I was thinking that after I typed it all out, but went ahead and hit submit anyways. I'm still curious what kind of time-frame I'd be looking at with that yeast, as well as @RPh_Guy's question about temperature. EDIT: old thread but tons of great info here

My apologies for the stupid question, but are you saying you kettle sour with WLP644, or age it on that yeast and kettle sour with lacto? If the former, how long do you usually let it ferment and have you ever fermented in a barrel?

I would not add vanilla beans to that recipe, it's likely to really clash with the hops. Just my opinion, though.

Just a heads up, but you don't need an airlock for a starter. In fact, oxygen is good here! Just use some sanitized tin foil or a foam stopper. Also, a very small dab of fermcap helps keep the krausen in the flask.

Getting below 1.010 with 1056 is pretty easy in my experience. It almost always overshoots the target FG. I recently mashed an IPA at 152° and it ended at exactly 1.010. Usually I mash that recipe at 149° and it ends up around 1.009 or 1.008.

FWIW, I went with WY1007. I used the "hybrid" setting on yeastcalc.com for my starter. It's chugging away quite nicely less than 24 hours post-pitch @ 64°. I did manager to screw up the mash temp. It was supposed to be 150°, ended up at 155°. Hopefully it won't affect the FG too much. With the...

Yep, crank 'er wide open.

Belgian yeasts are usually good to 80°

I don't think I've ever heard centennial being categorized as "piney". it may have a hint of pine, but it's mostly citrus and floral.

S-23 is quite ester-y, but compliments darker malts well. I liked in in my warm-ish fermented amber lager. Started it at 58° and rose to 62° (or maybe it was 64°, can't remember off the top of my head) over the course of a week. Left it there for another week, gelatin fined, and kegged. It...

Well it's definitely Elysian yeast, so I'd say if you've ever had Space Dust you kinda have a sense of what it can do.

In case anyone was wondering, it was down to 3.5 at around 4pm this afternoon, which would be about 27 hours post-pitch. It smelled and tasted amazing, can't wait! BTW, I waited until I boiled before I tasted, is it safe to taste after lacto but before the boil (or pasteurization)?

Just wondering what other folks are getting in their final beer. I tested my most recent NEIPA and the pH was 4.4. Seems about right, I think. 12oz of hops in a 5gal batch, 10oz of which were post boil. double dry-hopped.

Thanks, good to know. I cranked it down to 88° last night and I'm going to take a pH reading this evening (at around 30 hours post pitch) to see where I'm at. I'm aiming for 3.5.

I've had a couple of 1056 blow-offs over the years. Not many, but a few.