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If you've got heat, you likely have fermentation. Are you fermenting in something that will allow you to see evidence of a krausen? Even in a bucket, you can often see the shadow of it if you shine a flashlight... Lack of bubbles doesn't mean nothing is happening. Usually it just means you've...

Did you post to the wrong thread?

Possibly because the biggest benefit (faster cooling) is less of an issue for a brewery pouring all day. Oh, and because they've got over 20 taps they'd have to replace if they switched.

Because they only thing holding the yeast back right now is their alcohol tolerance. They're still in there, and there is still sugar to ferment. Let's say you had a dry mead that fermented out to 6% with no sugar left. Now you add enough honey to get it back up to 1.040. Would the yeast not...

For what will improve your beer the most, my first suggestion is always fermentation temperature control. Both having the correct temp as well as a consistent temp without huge swings between night and day are a large improvement to yeast performance. For improving your brew day, you're...

During the first few days of fermentation, you'll often have a bit of a foamy layer on top of the wort, called a krausen. If you search google for that, you'll find may varied examples of what it looks like. Sometimes it's quite short (half an inch) but usually at least an inch or two tall. It...

Nice to know the details... I know I've poured at quite a few events in CA, but always as part of a club, so I wasn't sure if that was any different than an individual being allowed.

Nope, a lot of people don't rehydrate...that's not an issue. Chances are that you're just fine. I'm guessing you've got this in a bucket that you can't see into? (otherwise you'd be able to see some visible signs of fermentation) Not having bubbles in the airlock just means there's no gas...

I'm not so sure we're inflating the concept (at least as originally stated), just it's impractical because of all the other stuff that also has to be dealt with once you turn it into a business. Those people selling small batch products are either doing a whole lot of work behind the scenes...

The superscript numbers refer to their charge. Magnesium ions have a +2. This is not relevant in regards to entering the information into Bru'n water.

All grain or extract? Can you give some specific examples of recipes and OG where you had this issue? 1. Only worry if you don't like how dry the beers is. It's not a problem per se. 2. Yes, there are things you can do to tweak it. It depends on recipe and your current process. 3. This follows...

Sometimes you have to go back to the Intro to a particular section... Or in this case the intro to the style guide itself: "When specialty beer descriptions refer to a Classic Style, we mean a named style (subcategory name) in the BJCP Style Guidelines"

Yeah, good call. I put that last warning in there because the first time I tried it I wasn't prepared and it took a few seconds to get it unstuck. I only lost a few ounces of mead, but it all landed right on my lap!

Wouldn't diluting allow fermentation to start up again? It sounds like the gravity has been still moving a bit (although slowed by the high ABV). Diluting down to 6% ABV but still around 1.040 is probably going to go a little higher strength than hydromel.

Shanks are standard across all faucets as far as I'm aware. I'm running both Perlick and Intertap on mine. My understanding in Nukatap is the new/redesigned Intertap.

I wouldn't use a pump siphon. Like bernardsmith says, suck the end of a hose to start a siphon. In addition to the vodka idea, there are a couple ways to do it without your mouth directly on the hose: You can "extend" the tube by wrapping your hand around the end, but the tube set back just a...

That's exactly what this is: https://www.amazon.com/Home-Brew-Ohio-2V-142M-9Y8K-Mini-Keg/dp/B0064OGVOK

Yup, you've got the right idea. 25% reduced volume of sugar would be 3 oz though. If you do want to get technical though, I'd recommend a priming calculator such as Beer Priming Calculator - Brewer's Friend. That'll let you dial in the carbonation level you want. If you like a very sparkling...

Yup, looks perfectly normal to me.

Acetobacter is not the biggest issue, it's really oxidation that you need to worry about. As yooper alludes to, anything that will be sitting around bulk aging for a while (typically wine and mead) should be moved into a vessel with as little headspace as possible once fermentation is complete...