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Watermelon Jalapeno Wheat Beer. The thought of that terrifies me. I hope you enjoy it. :fro:

Too much headspace is only an issue in a secondary vessel. During primary fermentation enough CO2 is generated to not need to worry about headspace. To OP, it looks like the beer got infected. Those sticky looking bubbles are a clear sign. It probably tastes okay right now, so I would...

I have never used that yeast either but I have had that flavor in Chico strain yeasts before that have been fermented too cold but like I said I have never used Wyeast 1318. I think that flavor is most likely coming from the Citra though. To me, Citra tastes a lot like mango and peach so I can...

Holy S%&#! Count me in!

@BrewSavage that is what I was thinking! I get my tank filled at U-Haul for under $20.

What was your target FG? You have lactose, maltodextrine, and the dark malts so I would expect a high gravity finish. The lactose alone will add about 4 points and I would guess the maltodextrine adds about that so I think you are fine.

Same here. 1272 refuses to drop for me.

I like pales brewed with Notty. Over the winter I fermented all my beers with notty because it does well at low temps. I have been fermenting at 58°F with it with great results. If you can get the temp that low it almost has a lager profile, just super clean.

Maybe check your o-rings. If it is spitting then that could mean CO2 is getting injected into the liquid lines. It seems a little strange for it to be happening on all your kegs though.

Wow! They turned out great!!

No problem! Here is more detailed info about the punch card. There is a little square where the guy writes how much i spent for each batch and initials it (No actual punching of the card). Then when i have 10 "punches" he can average the cost of all 10 batches and give me a free batch up to that...

My LHBS fills recipes for me. I prefer it this way. It is actually one of the reasons I started going to this shop instead of the one I used to go to. I prefer to be able to rattle off a recipe and have the guy just get the grain quickly. At the other shop I used to go to I would have to search...

Sorry I meant regulator valve. I am pretty new to kegging so wasn't sure of the terminology. The way I set my regulator is to close the valve and then turn the knob until the gauge reads my desired pressure and then I open the valve. The next day it might be over or under about 1 psi but it is...

Yeah, that one (often times called the Chico strain) tastes especially tart to me. So does Wyeast 1272. I always use gelatin in my beers that use the Chico strain because it doesn't seem to like to flocculate for me.

Some yeast strains will taste tart if it is still in suspension. What yeast did you use?

Wow that is some really nice water! I am jealous.

This looks interesting. I love using Notty at 58°F but I have never had an issue with it underattenuating. I would just keg it and start drinking. What kind of flavor does spelt lend to a beer?

I have the same regulator and haven't really had any issues with it. Are you leaving the gas valves on the manifold open?

I think brewing up a lavender tea would be your best bet. I would just steep the amount called for in the recipe for 10 minutes and then dump that tea in the fermentor.

Awesome set up! It looks good!