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You can make those clamps a little tighter by bending them slightly or putting a small piece of tubing where it clamps the lid. It should seal any leaks better. There is probably some type of valve out there that could fit in the top hole to seal it. Never really looked though. I thought...

What is the purpose of this 30 minute rest at 160 of the grist? Seems like you are running a secondary mash which is a pain. I guess I don’t understand why you wouldn’t just pull and boil and return to main mash.

From my experience the bottom layer is yeast, dead yeast, and trub that settled, and the top layer is yeast, dead yeast, and trub that didn’t. (: Yeast doesn’t magically separate into layers once everything is all mixed up IME. If you are curious, give the layers a taste if you can. I use...

Although a refractometer needs a correction factor when alcohol is present, it’s not that much at 1.045 from 1.051. Also, I wouldn’t calibrate the Tilt against a refractometer for known gravity, but unless it was far from factory, then not you issue. How far was the calibration from factory...

I love my dual regulator as I do overnight forced carbs at around 45 psi for a new keg. I have one outlet with a splitter going to 2 kegs and one going to a single keg that is getting carbed. Dual is just more flexible.

I don’t think I follow. Your saying your final gravity was 1.015 on the Tilt but your hydrometer read differently? What was the Tilt reading uncalibrated? Does hard kombucha have a scoby to duck with it? What does vodka in the airlock have to do with your FG reading.

Well ended up doing all citric. Used bru n water for the amount. We will see how it comes out.

I would like to brew an all base grain Pilsner tomorrow, but just realized I am out of lactic acid. I only have citric acid on hand and I guess vinegar. I would imagine both would affect final flavor. Any suggestions on what to use. Don’t feel like running to the brew store.

Check your mash temperatures with a thermometer. I have the G40 and find the temps all over the place even with the recirc pump running. Mashing at 62°C is at the low end so if the mash is off a little it will be a bit too low. I typically set the temp a couple degrees higher in the recipe...

Cal me crazy, but I prefer #2. #1 makes me get a new glass with each beer. Lol

My progression was stove -> outdoor propane burner -> induction burner in garage -> all in one (love it). Cheapest option is to skip all the cheap options. Lol

I was think more like something growing in the tap itself.

That’s what I suspect but was thinking about that line change. Time for a full line cleaning anyway.

Has anyone ever gotten food poisoning from an old keg beer line? I got pretty sick yesterday and trying to figure out if it was food poisoning or a virus. Basically, I had a Guinness clone on tap that had been there for a while not getting drunk and I wanted another keg there instead. So I...

There is a certain art to getting that blasted silicone ring back in. I remove it after each use and send it through the top level of the dishwasher. When putting it back on, I place the ring in dry (slight lips facing me) and push it in all around straight down and not running my finger around...

Just give it a couple more days and a couple more pours. If those hops were a little old, the first few pours might just have some hop debris. Can’t judge it yet.

Lately I have switched from disassembling, PBW, then purge with starsan. Such a pain to do. Now I blow out as much gunk as possible while keg is still on tap when keg kicks. Then at some point later I take an old clean keg and fill halfway with boiling water. I wear heat gloves and good...

I have 4 of the updated Tilts. Overall I like them. I use SS fermenters and it lets me know exactly what is going on for temp and gravity. Great piece of mind and I know exactly when the beers are done or if there is a problem. They seem pretty accurate up to the point of dry hopping loose...

if you don’t have a softener, it will be hard on the RO membrane. But definitely send out a sample to Ward or similar to see what you are dealing with. It’s good to know anyway and not just for brewing.

You probably won’t match their process even given the exact recipe, so at the home brew level, you may need some deviations and get it as close as you can. My clone recipe uses roasted barley and Carafa III so that helps a bit with body.