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No worries CamG. Glad your's got solved! My issues were/are based on the regulator from what I can tell. This most recent de-carb and rebuilding regulators (I think this was my main issue) has solved mine so far. Fingers crossed.

Sounds like it is just chico yeast. The beer should easily be drinkable, but it will have some esters from that temperature. Some of it might age out, some won't. I'd definitely keep the batch though. The idea of keeping the beer on the yeast after fermentation is for the yeast to clean up...

Depends on the yeast... 22 ambient probably means ~23-24 peak during fermentation. At that temp I would expect some off flavors with most yeasts. But from my experience, once the first few days are done (really most of the fermentation) the temp can rise without off flavors.

I don't really have a rule. Whenever I feel the beer is done, I keg. Sometimes with lagers (typically use the 'quick' method) I'll keg after the d rest. That depends on if I have a keg laying around then or not though. Typically, non-Belgian ales go a week or two (I'd say most hit 2 weeks)...

My base for a wheat is usually: 47% 2 row 47% Wheat Malt (sometimes I substitute some of the malt for flaked) 6% Vienna 15 ibus of a clean bittering hop at 60min From there I will play with different hops, yeasts, and maybe fruit additions. One of my favorites used 2 oz of Citra...

I recently used some 3726 that I harvested 14 months ago (I normally wouldn't have, but I couldn't find any places that had that yeast in stock). I made a 2 step starter over a 5 days (just to be safe) and pitched it in a 1.054 beer. No off flavors that I can detect. As a rule of thumb I...

Yep atmospheric pressure is lower at high altitude, so higher pressures are needed to compensate. Over the weekend I built a pressure gauge to check for variance between kegs and what their actual pressures were. I think I solved most of the issue. On the higher volume side the pressures...

Thanks! I haven't checked the diptubes (didn't even think of that), but I can't see 6 of them all developing holes suddenly. It can't hurt to check though.

I have been having this issue for a couple months and I'm now at a complete loss. Lately with my kegerator, every time I pour a glass the CO2 comes out of suspension and forms bubbles in the lines (little bubbles form immediately and eventually gather into bigger bubbles). I'm at high altitude...

Looking back at my recipes... I normally am somewhere in the 2.5-10% range with the higher being less common. ~5% is the most common. I usually mash lower when I get to higher percentages too.

I like crystal malts in a lot of recipes (though almost never in a saison or IPA), but they can be overdone really easily. In my early days I made a barleywine that I had an 80/15/5 split of 2 row/various crystals/aromatic malt, and people absolutely loved that beer and keep demanding that I...

The friction would cause tiny bubbles to form, even when pulling... but they can be small enough that they are not evident right away. Over time the combine to form a bigger bubble that you see. One theory with an o-ring going bad is that CO2 from the headspace is leaking past the o-ring and...

I've had some issues with the CO2 separating out of solution in the line at 40-42 degrees before in my kegerator. Lowering that temperature to 34-36 keeps things pretty happy in my setup. I have a dual regulator setup for my beers. I have one setup for ~2.5-2.7 volumes (~12 psi) and the other...

I've done some brett beers in the past where I transferred the 'finished' beer to a corny, pitched the brett in the keg, and put some CO2 on it to seal the lid. I built a spunding valve that will release pressure over a certain amount. I started at 7psi and after a while (depending on the...

It is 3711... the hops really make that beer IMO. Rakau and Opal work perfectly together in Tropic King. If you can track down the Peach Whiskey Barrel Tropic King, buy it immediately.

No kidding :( I see DFH is still up the their marketing gimmicks... targeting people that solely equate IBUs to hoppiness.

Never tried it... I'd guess there would be some fusel alcohols produced, but with this yeast's love of temp it might not be so bad. On small beers, I'll start it at 75-80 (depending on OG), ramp up to 85-90 within a couple days, and I don't get fusels.

Drought, heat, fires, and demand basically. Amarillo is seemingly THE hop right now, so it will be very hard to get. You can find some leaf now, but I wouldn't count on that lasting. Biggest surprise for me is the Centennial uptick. Maybe people are turning to it to help replace Amarillo? I'm...

Yeah it seems like Amarillo is going to be tough to get this year. I know many places are not even getting any pellets. I haven't heard the same on Simcoe yet, but it wouldn't shock me if it is the same story. This year I'm going to have to start using some hops I haven't used much or at all...

I actually do that with mine. I buy most of my hops from Yakima valley. I just shove the mylar bag into a food saver bag (with an oxygen absorber pack or two inside the mylar bag) and seal. No issues so far after a couple years.