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Ha. The reason I asked is I have 4 10’ lines and I struggle with that.

Do you just keep it in a nice tight coil?

It’s way way over carbonated. It’s usually 30 psi for 24 hours then vent and set to serving pressure. Serving pressure is driven by your line size and length but should be around 8-10 psi. I just over carbonated a beer last week and fought it. The only way I was able to get it to pour was vent...

I’m still surprised that people are using glass. It’s totally not worth the risk. Plastic is cheap and works great. If you fear plastic then just jump to stainless, for the cost of a few broken carboys, you could have just bought a stainless one. Throw the 50$ batch you lost and a trip to the ER...

If you take a liter of water and add 100 grams of sugar that should get you close to 1.040 gravity points or 10 plato. See what it shows.

West coast, not juicy. I saw the hoppy pale ale profile in BeerSmith and was wondering if anyone used it. Or if there was a profile better suited.

Any suggestions? I’m leaning toward the Hoppy Pale Ale.

Chico yeast says it’s good to 12%. I think you are looking in the wrong place. Fermentation will run its course depending on what you give it. If your wort is highly fermentable and your SG is high enough and the yeast is obviously tolerant enough, then you will end up with high alcohol %. With...

And if you want to make it the last pot you will ever buy, jump up to a 15 gallon.

For just a little more you can buy a Spikes. https://spikebrewing.com/products/10-gallon-brew-kettle-2-vertical-couplers

I heard that. I had to find where I posted originally.

I live in one of the most humid places, I have battled this before. The seal was the biggest issue. Honestly if I had it set that low the condensation would actually stay “frozen” around the top. My biggest issue was at the 60-70 range. I tried damp rid, fans, everything. I found that I would...

Well just noticed the Rugby in your username, might be out of the Amazon 2 day window 😁.

Or it was “around 100 degrees” and the heat and shock killed it. I’m with you, this thing should be rolling. Maybe pop the lid and take a look, hopefully you have a fresh pack you can pitch. If not Amazon 2 days can get you some.

Looks great. Hopefully it won’t be a sweet as the Sams 😉.

I’m guessing you took the cold mason jar of yeast and dumped it in 100 degree wort? I’m sure you’ll see activity eventually and it probably won’t be the happiest or most healthy fermentation. I wouldn’t have done that, remember you go through a lot of work to brew, don’t waste all the time and...

There are some warm fermenting ale yeasts, but usually have signature esters with them. Kevik yeasts have grown in reputation for fairly clean warm fermenting yeast, but haven’t heard of anyone doing a cider with them. Fermentation temperature control is very important, lots of people who don’t...

There is something called pitching rate. This is how many cells of yeast required for your recipe. So if your recipe requires X amount of yeast but your yeast packet only provides Y, then you need to make up the difference. You can either buy more yeast or make a starter to propagate more yeast...

I’ve hit 5 kegs with gelatin before and including one last month and I’ve never been blown away. But I don’t know why, I’ve always had fairly clear beer quickly with or without gelatin.

This is the ultimate test of gelatin. I can’t wait to see the result.