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Dick’s in Leesburg no longer refills CO2. Dick’s, when they did do fills, only filled pin valve paintball tanks. As of late last fall the nearest Dick’s still filling paintball tanks is/was in Culpepper according to the Leesburg store.

Use a syringe to inject air (which is 79% N2) just under the surface of your glass of beer. Draw up a little beer followed by equal amount air. Forcefully inject just under surface of your under carbonated beer.

I use acidulated malt in the mash. Never tried lactic acid in the keg.

Another cost to consider with your own RO system is the amount of waste water per gallon of RO water produced. Depending on how your municipality charges for water, if on municipal water, this may not be an insignificant cost if you brew a lot. Where I live there is a water consumption rate...

The only way I know how to amplify the esters is to brew hot and seriously under pitch the Voss Kveik which I do both. I ferment 3G batches of which I only pitch 5ml of yeast slurry. The yeast happily takes off inside of 12 hours of pitching and was at final gravity in 48 hours :-).

95F was ferm temp. The orange esters were not noticeable to me over the roasty flavors of the dry stout. Re: clone, I guess I should have phrased it as “my Guinness clone recipe fermented with Voss Kveik”. We could then debate if the resulting beer was still an approximation of a dry Irish...

I’ve now done my Guinness clone twice with Voss Kveik. You're not going to get much if any twang from that yeast. I rely on a little acidulated malt for the twang. I’ve been pleased with the results from the Voss both times compared to when I’ve used Irish ale yeast. Oh, and I was kettle to keg...

The syringe method will work with any beer. Do it in the glass when serving.

To clarify, you need to keep your keg under the appropriate CO2 partial pressure to maintain carbonation levels in the keg. If you don't, the beer will eventually go flat as you draw from the keg. N2 is not absorbed by the beer and does not affect carbonation levels of the beer and doesn't need...

Injecting any O2 into the bottle, unless needed for the yeast if bottle conditioning, is bad.

Are you using pure N2 with your keg or beer gas (N2 + CO2)? Beer does not absorb the N2 and will not affect carb level, so, if using just N2 your beer will be flat in the bottle. I suspect you’ve got a mix of N2 and CO2 on your keg. If so, you’ll want to set keg pressure based on partial...

You can emulate the Guinness nitro widget with a plastic syringe. Do this with an under carbonated beer (1.2 vol CO2 or less). Pour from bottle/draw from keg your HB clone into the glass to about 3/4 full. With syringe, pull equal parts beer and air (which is 79% N2) in that order. It doesn’t...

Clean and sanitize like it’s the end of the world including disassembling spouts/ valves that the cooled wort will contact. Replace vinyl tubing that cooled wort will contact about every six months or if it looks scratched/etched. Try to hit your volumes and SG through all phases of brewing if...

I use an optical refractometer (look thru the view Finder). Other than the occasional challenge of guesstimating a reading due to a fuzzy line (I had to guesstimate the meniscus line on my glass hydrometer too) I’ve found it to be in agreement with my glass hydrometer reading at end of...

I had a similar problem with my NEIPA when I switched from Mosaic to Galaxy for my keg dry hop. The beer was undrinkable and feared I had a dumper. I did some research on this website and read Southern Hemisphere hops such as Galaxy are prone to excess polyphenols. Suggestion was to pull my hop...

It works great. I’ve done around 10 batches with this recipe.

I do BIAB, small batch. Here's my recipe: ABV: 4.5% OG: 1.05 IBU: 43 B:G ratio: 0.86 Color: 55.5 EBC Target Volume into packaging: 2.7G Kettle efficiency: 70% Efficiency into fermenter: 63.1% (due to over production of wort that won't fit into fermentor) Mash: 45 mins at 152F (or until I hit...

Because it's a quaffable, low alcohol, semi-low calorie beer with a good balance of roastiness to ABV.

With my Guinness clone I get the nitrogen surge and head using a glue syringe. Air is 79% N2. N2 is not absorbed by the beer in the keg and is only used to push the beer and provide the creamy head. Pull up a little beer into the syringe followed by equal amounts of air. Quickly inject this just...

I did a 3 gallon batch of a dry Irish Stout last week fermenting with with 5 ml of a 2nd generation Voss Kveik slurry. I pitched on a Saturday evening holding fermentation at 95F. By Monday morning my gravity was at 1.015 (target was 1.013). By Thursday gravity hadn’t changed so kegged. Still...