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Never heard of this.... what's the process exactly? Do you keep the kegs in the fridge while its carbing with the sugar?

Yes, I use the same fridge to ferment and serve. This is why I was thinking about a glycol chiller so that I can ferment another batch without the need for a fridge. OR, I was thinking about just getting another mini fridge to ferment in that one, while the other fridge is just used for serving...

Sorry about that! Edited my post to make things more clear.

Hello All! Hope everyone is staying safe during these strange times... I'm trying to figure out the best route to go as to always having a drinkable keg. What route did you guys go to continuously have a beer on tap (i.e. glycol chiller, multiple fermentation fridges, etc.)? Or do most of you...

Would you still let it free ride, or ferment on the colder side?

Thank you all for the tips! I’ll go ahead and add more patience as this hobby has taught me many times and check back in. To the first reply - I knew it might have been a slow yeast... thanks for looking all that up!

Hello Everyone! I'm currently brewing a Belgian Wit that has been fermenting for about 9 days. The recipe calls for 10 days of fermenting and I just checked my FG and it seems a bit high at 1.022 (OG of 1.047) using Wyeast 3944. The Alc % should be higher, but mine looks like its going to be...

Sorry for the late reply but since this comment I've brewed this recipe about 5 times! It's a house staple. This time I'm experimenting with a 60min mash just to see if any difference comes about of it. Anyways, great recipe!

At San Francisco International Airport on the way to Scottsdale, Arizona! Any good breweries I should check out?!

Thanks for the help everyone!! I think I’m going to start of with Cayenne, Seranno, and I was thinking of Pepperoncini!

Awesome! Thanks! I might start off with some cayennes and maybe some bananas! Where do you like to get your seeds? Do you suggest buying small plants? Lastly, how did you make those awesome buckets?!

What do you make with those peppers? And where did you even buy the plant/seeds?

Wow! Why haven’t I seen this post before?! I want to start growing chili’s now! If I’m interested in making salsa or hot sauce, what chili’s would you guys recommend growing? @passedpawn

If you’re just doing a small scale setup like a 2.5g keg, all you’d need is the keg (I like the 2.5g torpedo keg), a fridge big enough for it, and the co2 (you can either get a small regulator attachment that will use those cartridges, or you can just get a 5 gallon bottle of co2). I believe...

Yes please do

Brewing kettle still available? I live in the Bay Area

Still available??

What has worked better for you folks? 1. Running a pump on your wort chiller and recirculating with a pool of ice water 2. Or just running it off your tap

Awesome!! Thanks for the input! I think watered down was a bad description of what I was thinking in my head... I was looking for more hop flavor. How many IBUs would you say is maximum for this style?

Thanks for the reply!!!! 1. For the glucoamylase - do I add as I pitch the yeast? Practically at the same time? 2. So 2 Row with a touch of corn... got it. What do mean by, “...low SRM and the enzyme will destroy most nuance.”? 3. So you like to use Kveik yeast? I’ve heard Safale05 used a...