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No maybe that’s the problem:cool:

Last night I was swapping around some kegs, removing empties and placing new kegs in line for fermentation. One of the kegs refused to accept the gas line. The fitting would push down but not lock in place. It pushed itself back up again like the pressure on a return spring. I tried the gas line...

Drink it as-is to help you remember next time :)

my understanding is if you make a slurrey of water and baking soda and paint it onto the frige while running it will show the location of the refrigeration lnes.

Twist off bottles are too thin to take the stress of capping. Make them lights for your man cave. BTW, there are retail outlets that sell bottles suitable for capping. Unfortunately for some reason they sell them with this warm flat brown or golden liquid in them that needs to be dumped out...

er... I have never done natural carbonation. With a small headspace in the beginning and a large headspace towards the end, wouldn't you end up needing to add gas to push the last of the product out of the keg? My mind says once you chill the keg you're not adding any more co2 carbonation.

Never knew the pressure reducing rod existed until this thread, so live and learn. One of the counterintuitive side affects of foaming is.... drum roll... FLAT BEER :) Glad you got a path towards success. I was also glad I had the non flow control taps in my back pocket. I had a pumpkin batch a...

sounds like survey is needed :)

soooo everybody is telling him to change the beer lines but nobody explained why. The beer needs to exit the tap at near atmospheric pressure to minimize foaming. That pressure reduction is *usually* provided by the friction of the interior walls of the beer lines. Bev tubing has a known...

A capper isn't that expensive. I used one like this for years before I switched to kegging. https://www.amazon.com/Ferrari-LDC-4016-Bottle-Capper/dp/B001D6KGTK/ref=sr_1_4?dchild=1&keywords=beer+bottle+capper&qid=1609010258&sr=8-4 If you want to spend some more coin you can get a stand capper...

Everybody has their own regimen, here's mine; As soon as convenient after the keg kicks I'll open the lid, drain out the remainders and rinse with clear water, then with starsan. Seal it back up and pressurize. When I'm ready to refill I'll disassemble, removing the poppets, springs, and dip...

I'm getting ready to reuse my first yeast cake. I have heard that I should remove half the trub to avoid pitching. What s the danger in overpitchong a batch if I aerate properly?

is it sour or co2? co2 is normal. Have you smelled a healthy ferment before?

The juice is from a local orchard. No preservatives, no additives, Pasteurized only. Same juice I have used to ferment for many many previous batches. The ferm chamber is set at 68F I aerated just after pitching with a sanitized paint stirrer on a power drill. I happen to have a gallon of...

I have recently taken up brewing after a hiatus of several years. My first 2 brews failed to ferment. I have determined through other threads on this forum that the cause was mash temps that were too high and greatly reduced fermentability. So i decided to do my old crowd pleaser that required...

I have my temp controller mounted to a small piece of plywood along with a duplex receptacle. Here in the US the receptacles can be electrically isolated by removing 2 small tabs inside. The outlets are wired into the temp controller. One for heating one for cooling. The temp controller gets...

What we need is a movie through a microscope showing the action of the enzymes. The ultmate beer porn :)

I must have an earlier edition because it doesn't have a chapter under that heading. I read the version you linked online. Thank You. It's kind of frustrating that all the texts seem to ignore the temp and time at which the enzymes denature. there is one seemingly arbitrary comment that names...

The "typical" range assumes strike water heated at a higher temp to allow for heat reduction resulting from introduction of cooler grains. While I usually mash at a single temp I understand that temp is a compromise between ideal Alpha amylase range and Beta amylase range ( as illustrated in the...

That does not speak to denaturing.