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How much Starsan was in there? The keg should be filled with Starsan (or water) to the brim (and then some).* You then push that out with CO2 and never open the serving keg until the beer is all gone and you're cleaning it. * There are a few ways to get the last few ounces of air out that...

You must do the D-rest before fermentation has completely finished. IOW, there should be a few points of gravity left when you start the D-rest. Otherwise it can't convert the diacetyl.

How are you regulating (maximizing) the pressure in the fermenter? Is there a spunding valve somewhere that I'm not seeing? It does seem a little dark, but only after it's done fermenting, poured into a drinking glass, can you judge color. You can nudge it up a few degrees when fermentation...

Yeah, I can only imagine what that looked like... ;) I've modified my original reply, refining it, but it's basically the same message. Half of that bladder volume should suffice, yes. I use a mylar party balloon, with EVA-barrier tubing off course! The most difficult part was pushing the...

I don't think you'd need a whole full bladder to make up for cold shrinkage of a 6.5 7.5 gallon bucket containing a 5-5.5 gallon batch of beer. Most of the temp-related shrinkage will occur in the headspace gas, though.

OK, I'll re-read that whole thread in the above link.^ Can you measure the temp at the outer wall of the fermenter, about halfway up to the fill level, right underneath the neoprene jacket? That may be a good area that reflects the average temp of your fermenting beer inside. I know you said...

That sounds fast for a Lager fermentation, especially one that's just started... Is the actual temp of the beer in the bucket around 55F? How are you measuring that? Is the fermenter (bucket) inside a temp controlled fridge or such?

Sorry, I was under the impression you were purchasing RO water... Now we know you have your own RO system, use your TDS meter to verify the filters and membrane are working as intended. Your add-on CaCO3 cartridge will only add negligible amounts of Ca++, HCO3-, and CO3-- ions, so that water...

+10

And you paid less than half on Amazon for that same adapter (in a different color). ;)

Are you mashing (boil-in-the-bag type) rice? Do you have any other ingredients in that mash? If not, you'd need to include (barley) malt or another diastatic malt (wheat malt, rye malt, etc.) in your rice mash which provides enzymes that can convert the starches from the rice (and any other...

Ideally, you don't want any ions want control of the amount and kind of ions in your steeping, mashing, or sparging waters. The malts and grains used will usually acidify the grist mix naturally, keeping the pH of the "system at hand" below 6.0 (5.2-5.4 for most mashes, 5.2-5.8 for most steeping...

Well, in the very remote chance the system fails, don't tell them... Maybe people were plugging 110V units into 240V adapters... it's understandable they won't cover that, yeah.

I've always sparged steeping grains. Sparging them twice actually, with warm/hot water, and never found it hurt anything. Now our water is very soft (low alkalinity) so that helps keep the tannin extraction to a minimum, as it's pH driven. The pH of the sparge should be kept below 5.8!

That'll work too!

Ah, thanks! Amazon seems to be the only vendor where the kit's actual content is shown. None of the other sources I looked at do, they just show a box, and no ingredients or list.

Congrats with your successful brew day! Overshooting gravity is hard to fathom with extract kits. The amount of extract in a certain volume will yield a predictable gravity. Yours is around 10% higher. Is this the first time you're overshooting the mark with such a kit? Some possible causes: ●...

WY3787 can easily withstand 8-12 psi, without a problem. What temps are you fermenting at? Perhaps raising the temps a bit will help keep her going? Did you pitch an adequately sized yeast starter for the volume and gravity? Did you oxygenate the wort/beer?

You can call your water supply company/utility (ask for quality control) and get the ion content (ppm) in your tap water we brewers are interested in. Those numbers are typically not provided on their yearly "quality" report. You also would want to know the source(s) of your water and...

Hi Mark! Welcome to our homebrew forums. Becoming aware of oxidation due to oxygen being or entering in the wrong places at the wrong time.