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After adding your additions how long did you wait to test? Also what type of flow or airation did you have.

I have a gylcol cooled tower. What is the best way to use it without having the glycol chiller? Do you use glygol with it cooled at keg temps or do you even need to use glycol with temps above 32?

It's time for me to break away from bottling. What would you recommend for the best regulator and tap set up? I'm looking for a double tap system(no tower) that is easy to clean, maintain and perform well. I would also like to be able to pour stouts now and then. Thanks for your reply in advance.

Yes!

Belgian Tripel all grain Mouth watering

Just remember they use to brew beer without electricity and accuracy. You can do the same. Today we are use to beers brewed at a higher level. What is your goal? You can make beer with equipment you are describing. The more experienced you are with the equipment the better you can make beer...

I use a RIMS with a cooler and PID. When I did not have the PID tuned I saw 6+ deg fluctuations. With the great insulation of a cooler and the fluctuations I saw I would say you need a PID tuned more than a system that does not have as much insulation. I choose the cooler idea so the element...

I think I can rule out the style of beer. No matter the type of beer it takes two months to taste ready to drink. It could be a Heffe at 5% or a Trappist at 9%. My pitch rate for 5 gals could be a White Labs vile on a stir plate with 1000 mL in 18-24 hrs or 2 -1000 mL starters on 2 stir plates...

After visiting a couple of breweries last week I'm sad at my conditioning time. I was always told to give it a month or two. The breweries state they brew then ship in 10 days (depending one the style of coarse) of brewing. I tested a beer someone had 1 week in the bottle. A little green but...

I agree with the resolution. For quality digital printing the minimum is 300 DPI at the same size label you are creating. I would call several printing places and get samples. At this time you can ask several questions to get a good idea of who is going to work with you. I've had a company...

pablosbrewing Thank you. I guess the person that told me commercial brewers do not condition their beer was wrong. Thanks again for helping me get the correct info.

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How do commercial brewers condition their beer? After a few batches I notice several changes in flavor with mine over time. I use to think it was pastuerized beer or filtering the yeast that help keep the flavor the same. When I taste a commercial beer with lees no matter the time the flavor...

Sorry for the confusion. I was talking about that if you had a lot of trub in the fermenter that inevitably you would get some to carry over in the bottle mainly a taste factor. I tried to use trub instead of lees to help. I should have explained it better. Auger great read

I flat out start with pure water. A TDS under 1ppm or better. Then I add what I want using a program like Beer Smith.

Do you partake of your trub? I know the general consensus is no it has off flavors that we do not like in beers. I have also heard it has beneficial properties such as vitamins. What do you think? Taste one beer with the trub and one without.

Thanks guys.

Were is the best place to get a new 1/6 keg with d type connections? With 1/2 kegs having this I wanted to be able to go back and forth as needed.

I currently cut the tab in half. I also just bought a wider pot to whirlpool.

unionrdr thank you again for all your help. Would a clearing agent like whirfloc help attribute to this? I also haven't mastered getting all the break material out when I transfer the wort to the fermentation vessel during the cold break.