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Valid questions, forgot to mention that the kegs are sitting at 6 celcius, this cream ale has been on keg for 74 days at a pressure of ~1 bar. I generally pseudo force carb but I don't evaluate beer until its been on keg for minimum of 2 weeks. I use roughly 2,5m of 4mm ID tubing, but I've also...

I realize this is not strictly related to homebrewing but beer in general, but I haven't managed to find a proper answer and I suspect there are knowledgeable people here who can answer. Example, I had a standard pour of Heineken from tap at a local bar. It formed lots of bubbles in the glass...

Brewed an ESB for Christmas. I like it as a Christmas beer.

I use it in every batch too, it's just one of those things that is so inexpensive that I feel like might as well do it.

Thanks for the reply. Yea not really worrying about it, just curious what caused it, but maybe it occurs in every brew and I just for some reason have never seen it in this form before.

I brewed the Cream of Three Crops cream ale recipe today with my Granfather, and after transferring to the fermenter I noticed foam on top of the false bottom, I don't recall having seen this kind of foam before, at this stage. I haven't brewed with flaked rice before and it's been a very long...

Follow up on this, I didn't have a chance to taste it until yesterday, so this was after 5 days in the keg. It's quite clean, slightly lacking in hop flavor but I'm not sure if that's the yeasts doing. There is a subtle orange and latex(?) flavor in the background that I'm fairly sure is from...

I usually do a pseudo burst carb, when the beer is kegged I add 2.4 bar of pressure to it, shake it for awhile and then leave it disconnected with that pressure for 12-24 hours in my keezer. Then I dump the pressure through the prv and attach it to normal pressure. The beer is decently...

I kegged a hazy IPA yesterday brewed with Lallemand Voss, fermented at 35c (95f). Hops Citra & Simcoe. It was done within 24h of fermentation, I let it sit at 35c for an additional day, then I removed the heating and let it come to room temp over a day, then soft crash to 15c (59f) and dry hop...

That's still cold crashing temperature - a more typical serving temperature is around 5-6c (41-43f). Be sure to adjust your regulator pressure according to the temperature you choose so you get the correct carbonation level. A freezer will always have to be used with an external thermostat, but...

What are those easy to use lager strains in you opinion?

Looks good I think, beer is very blurry though since you got focus on the wall in that picture ;) It's a good feeling when a batch turns out great! :mug:

It's not a big issue IMO, I personally wouldn't bother with any more additions, and just let it ride. You might miss some dry roasted notes and get something slightly fruitier and sweeter instead, but if everything else went according to plan and the recipe is sound I bet it will be all right.

Yeah it's great for figuring out dry hop timing and knowing the fermentation is done, it doesn't need to be super accurate for that. I'm quite paranoid about infections and oxidation so I take any aid I can get in not having to open my fermenters in any way.

Seems you figured it out, and realized the Tilt was inaccurate, which is what I was going to point out. I love my Tilt, but I don't trust the absolute values it shows me. I would not draw any conclusions from the gravity measurements it is reporting. Yesterday I brewed a batch that had on OG of...

Tried kveik for the first time today. Lallemand Voss dry yeast. Brew before this was the Verdant IPA from David Heath's YT channel which I'm drinking right now (turned out pretty good despite some brew day issues), so I modified that recipe based on what I had in stock. For a 19L batch: RO...

I tried again today, same amount of hops as last time but with ball and spring removed from the valve. It went better this time, although my whirlpool evidently failed (tried the GF whirlpool paddle for the first time). There was some hop matter below the false bottom and a bit of it had made...

Induction stove tops and plates are the norm over here, and I did BIAB on an induction plate a long time before switching over to a Grainfather. It works but I'd recommend AIO because like matt_m said above the temp control during mashing is easier and you probably get better efficiency if that...

How did this turn out? At what temp did you ferment? I'm planning my next brew and I got a packet of Lallemand Voss that I'd like to test and was thinking of doing some sort of standard IPA

I'm actually doing a keezer build probably next week if I get all the parts, and I'm going to add the freezers original hinges to the collar and another pair of hinges to the lid so I can open the collar too when swapping kegs etc, should make it much easier height wise and no problems with...