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Great explanation! Thanks.

Its going into a keg.

Thanks for the input. I had 2 digital thermometers and they both took a dump on brew day.

So can I fix it? Add some more sugar, or should I just chalk it up to experience. If I add sugar how will it affect the taste of the beer?

As long as there is still beer on top it should be good for a day or two, any more and I wouldn't risk it.

well that was a problem as well. I think it mashed around 165 for at least 30 minutes. My thermometers broke.

Fermenter

Recipe Valdez Porter: 13lb 2 Row 2.5 Munich6 1.5lb Cara brown 1.25lb Chocolate Malt 1lb Crystal 120 1 cup of lactose 2 packages re-hydrated Safale S-05 6 gallon batch been in primary for 2 weeks. OG= 1.083 Tested at 1 week 1.032 and at 2 weeks 1.032 Wanted it around 1.020 I only have Notty in...

That was the answer I was looking for. Thanks. Recomendations on brands, or retailers?

About 3 days should suffice in an air-tight container fully covered with rice. I

Not to be mean but what does your comment have to do with anything I asked about???

Contemplating on purchasing a refractometer, but I recently read that after fermentation starts when alcohol is present the refractometer readings are skewed. If that's the case then why purchase one just for the intial OG reading? What are the best model's of refractometers and Hydrometers?

Thanks BrewHardware!!! :mug:

No one??

Bueller?? :)

You are correct, I just turned it back up and its fine now. I purged the C02 but it must of needed some more time. :mug:

Thanks.

So I would need to keep it at 14psi according to the chart? If I wanted 2.5 volumes of carb...

I just purchased a C mill from craigslist used. Its one of the first 3 roller mills with the aluminum block thats split down the middle of each end. Is there anyone here that has this mill and could tell me how to mount it and how to adjust it. :mug:

I just kegged my first batch! Its great, but I have a couple questions. I forced carbed my beer @30 psi for 24 hours then I dropped the pressure down to 12 pounds. I thought it was coming out way too fast. From what I have read a lot of brewers say 24 hours at 30 then down to serving pressure...