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Correct. I meant foam control during pour, not carbonation. Thanks

Sorry to hijack but I kegged my first batch yesterday after years of bottling and had a question about those taps that fit directly on kegs. On a whim while at the LHBS I picked up a barebones kegging setup using a picnic tap since I have room for one keg in a spare fridge. I asked the owner...

I forgot to mention that one reason I ordered the Bells kit was to try their "Select" Centennial hops. I don't know if it's just marketing but when I opened that 1oz pouch in the kitchen it was an impressive aroma that my wife commented on while sitting across the room. I also got the Two...

Yep that's it. I added some stray 2 row I had and my OG was a little higher than 1.037

I just brewed my first "kit" in a long long time, Bell's Light Hearted Ale. I'll let you know how it turns out. Brew day went perfectly.

Good info. I've become a master bag squeezer and I may just punt the squeezing on the next batch. No mashout here. As my brewing method has matured I've found that I've eliminated stuff that wasn't making a difference in the beer. Mashout was eliminated very early.

Has this question been answered somewhere else?

Thanks I understand the suckback risk and have it covered although I was just trying to keep starsan out of my fermenter. I don't use gelatin. Would the amount of headspace in the fermenter influence the amount of vacuum produced?

How does cold crashing cause oxidation? Just curious.

First batch to use Imperial Yeast, brown ale using Darkness and I'm glad I had over a gallon of head space in my fermenter because my bucket lid was bulging and the blow off tube sounded like my diesel tractor exhaust in a bottle of Starsan. All within 8-10 hours. Temp control was good at 67F...

Probably a silly question but how do you pick it up with 9.25 gallons of beer in it? I don't see a convenient handle.

Would low 60's with WLP 001 cause this problem? I thought that yeast was a little more "flexible" on temps. I've used it at 64-65 and it fires up within 6-8 hours. I'm no expert but a 2 week delay on fermentation sounds like something else.

I think the reason it can be confusing is there are no hard and fast rules and no two homebrewers do it exactly the same way, although I'm pretty close to McKnuckle. I do a 140 addition/stand for some beers. What I have gained from my reading/research, there are just some general principles...

I would say your brain is very Deschutes-like :yes:

Are 3 gallon and 5 gallon PET carboys the same dimensions as the glass carboys?

The Carboy.net covers are the ONLY reason I still use glass carboys on occasion. The carboys were given to me many years ago and I keep the carboy in the cover at ALL times. I also use buckets but it was a difficult change not seeing those yeasties going to work.

My first altbier (ale yeast, lager temps) is in the fermenter and by the time it's ready for bottling it will be in the mid 30's for over two weeks. I'm concerned about the yeasts ability to carbonate after being at this temp for an extended time. Should I rehydrate a little dry yeast to add to...

For those of you who live in mushroom country a morel pizza is a winner

Sounds dangerous (messy). 4 gallons of water+extract+4% boil volume expansion sounds over the top and on the the stove to me. It might be worth boiling a 3 gallon batch and topping up 1 gallon. I don't boil extract batches over 10 minutes and have done some where I heated just to boiling then...

For those using frozen water bottles I would suggest this "Ice Extender". I thought it sounded hokey but it works great and the bottles are refrozen after it eventually melts so I have a regular stream of bottles to use which is much less frequently. I started using it on extended hunting...