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I copied this exact setup and it works beautifully. I've done about 15 batches with the racking arm installed and I've never had a leak. What I do is I start transfer and fermentation with the racking arm facing straight up. Then when I do my transfer to keg I rotate the ball valve which rotates...

Two beers in particular I really whipped up a whirlpool. Both had this taste I get with IPAs both homebrew and commercial. I guess I would call it a combo of cat piss and grass clippings after the main flavor of the hops fade as you swallow. I sometimes get a light instance of this flavor, but...

Before I head into my next attempt I wanted to check in here on whirlpool practices. I've taste issues when really getting a whirlpool going with my NEIPAs. I'm generally at around 5.2 pH post boil and do about 5 oz in WP. I don't have any tools to facilitate a WP and usually just get it going...

Nope, I mash every thing together. The last time I made it (Feb) as was going to add the dark grains late as a test, but the the retailer mixed all the grains in the order together so I never got the chance. It may be worth it to try it out, but the roastiness of this brew is not over the top...

I would love a promo code as well

I highly suggest the grain bill I use. Its the Wookey Jack clone and I've made it three times. Once with Falconer's Flight/CTZ, once all Falconer's, & once Amarillo/Citra. Every batch is fantastic and surprisingly drinkable for the heft of the beer. The midnight wheat is perfect for adding just...

I did, I change all rings on both kegs. Now, one of them could have kinked when tightening the poppit, but for that to happen on both kegs every time, seem improbable. I actually don't know what the tap types are, I bought them used off a preexisting setup and they are not Perlick, my guess is...

I do not have a fan, but I have some spare computer fans so I could add one. The bev line right now is coiled around the keg and goes more than halfway down the keezer and back up again, so my assumption was that it should be the same temp as the keg itself.

I've seen lots of posts before on air in people beverage lines, and I'm having the same issue. I have ever since I built the keezer with varying levels of carbonation and serving pressure. Some details I have two kegs, one for sours/saisons with a 14' line and my regular keg with a 10' line...

CSIs Westy 12 clone in the recipes section is the best long aged beer I've made. It was good at 6 months old it was amazing at a year. I highly recommend it.

Is it possible you have the stir bar spinning too fast and its knocking all the CO2 out of suspension. I try to start my stir bar at a speed just high enough to get a visible whirlpool going, and then back off just a little.

I rarely have bubble overs in my starters when I'm doing a 1-1.2L starter in a 2L flask. However, I, with 100% certainty, will have it bubble over if I stop the stir bar and restart it. It happens every time. Its like the pause in stirring allows a restart to expel all of the CO2 in solution...

I do this exact thing. I've been keeping my mash volumes and sparge volumes consistent to what I used with my manifold. But now I get rid of the mash tun dead space, I can squeeze the bag, and grind finer. My efficiency is up about 5% using this method and cleanup is super easy. I've been doing...

Would you be willing to part separately with the Speidel Gas ball lock w/ PRV? I'm in MA and would pay shipping.

Its the one with a center well, I think that's why I switched, because the liquid out dip tube is definitely fully installed. Thanks, I figured it was fine and not worth the risk of switching when already carbed.

I feel like I should put this in the beginners sections because it was such a novice move. I completely broke down and cleaned my keg before transferring and naturally carbing a saison. I just went and took the dry hops out and realized I was a dunce and when I replaced the posts/poppits/QDs, I...

So I'm doing this for the first time, myself, with a saison. I transferred to the keg with .003-.005 left to go based on my estimate. I have a spunding valve I got as a gift that does not appear to be adjustable and maxes out at 15 psi. It has been sitting for 3 days. When I transferred to keg...

I have nice soft water with the exception of high Sodium ( you would prefer it to be a little lower than this, I think), so I usually use it as a starting point instead of RO. I've been using the following water profile for big amber IPAs. Ca: 100 Mg: 5 Na: 46 SO4: 200 Cl: 75

I just had this one for the first time and I love the uniqueness. I can only assume this a brett fermented NEIPA. Does anyone have any suggestions on a clone? I don't see much online in regards of this brew.

@lupulinaddict This came just in time for the quarantine. Some great looking IPAs here (the mango milkshake one was awesome!)