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I was going to transfer to vessel from brewpot, let cold/hot break/hops settle and then rack off into primary fermenter

Should I pitch yeast before or after I rack off trub?

Disconnected co2. Purged keg. rested 24 hours. No more co2 escaping with purge. Still over carbonated. What's wrong with this picture?

Awesome! That explains it. Any idea how best I can bleed out the extra co2 still in solution? Probably best to bring up the temp to room air and turn off the co2 and bleed off every so often until it's at the right carbonation?

I recently kegged an ESB and tasted it immediately while it was still carbonating and thought it tasted wonderful with great hop and malt balance. Now after carbonating a few days I think it might be alittle too carbonated. Is it my inexperienced ability to perceive off flavors or can over...

Jsweet, thank you for the humorous response, and for the real one.

Must a blow oxygen into my 1.100 wort to avoid off flavors and under attenuation. Or is their hope by just shaking the crap out of it and pitching a 4 liter starter with 2 yeast packs?

Type: All Grain Date: 5/23/2011 Batch Size: 5.50 gal Brewer: Craig Kuehl Boil Size: 8.90 gal Asst Brewer: Boil Time: 120 min Equipment: My Equipment Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00 Taste Notes: Ingredients Amount Item Type % or IBU 18.00 lb Pale Malt...

I need to pitch 520 billion yeast cells and cannot find good information regarding how to construct a starter without having a spent yeast cake from a previous fermentation to with work. Daniel's and Palmer's texts both recommend 1 million cells/mL/deg Plato which gives me 520 billion cells...

If it helps, I use a screen manifold for lautering.

I plan to brew a barley wine next week. I'm wondering about how to conduct the sparge. I've never had a stuck sparge before but would prefer to prevent it from occurring as I understand that it's more likely to happen with higher gravity beers. I typically batch sparge. Should I slowly add my...

Thanks folks! I appreciate the help. I really like the chart and will likely find myself using it often.

I've never done FWH and I'm not terribly familiar with how much aroma is imparted by steeping hops after the boil. I would like a nice aroma, flavor, and bitterness but not so much that it overpowers the malt flavor - how does the recipe look below? 70% brewhouse efficiency: 10.5# US 2-row...