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I’m a US expat living in a Middle East country where brewing isn’t legal. Not monitored but not legal. Frankly, the lack of supplies is more of the deterrent than the fear of punishment. Have to bring it all in suitcases. Perspective? Expat living has its ups and downs. Sadly with Covid, most of...

Common answer is somewhere between 5-7 kegs on a 5 lb tank. All depends on what all else you use it to do. Purging, transfers, cleaning all affect the length of time. Are you killing all 6 kegs a month? If so, I’m sure it’s a least a happy trip to the airgas supply.

How big is the tank?

The other benefit to using the swing top bottles is you can always burp the co2 of it builds up to high. Maybe check a bottle after a few days, or bottle one in a plastic coke bottle to see where it goes. Otherwise, follow advice from these other guys, I have no knowledge to what they are...

Yeah. It wasn’t overwhelming but more prominent than with Belle Saison. Belle saison doesn’t produce a ton of eaters in cider in my experience. It just makes a tasty cider. The T-58 definitely had a stronger character.

I’ll definitely buy that if you still have some.

I often use Belle Saison. And had results with T-58 as well. More clove in the T-58.

2 gallon German Pilsner 2 gallon APA (cascade and centennial) 1625.7 + 4 = 1629.7

Yes please

That’s entirely possible. I’ve looked into both.

Good to know. I e often heard people complain about it being hard to coil up. Thanks Day Tripper.

BJs used to brew some on site but for a while now, all beer is brewed corporately at a few breweries across the country. Finished beer is shipped to the restaurants. Zero brewing or fermenting on site.

But the the thread starters point, isn’t the EVA barrier stuff a bit stiffer?

For certain the theory works. The real downfall is a failure of the inkbird means potentially frozen (or slushy) beer. I would think like most ferm chambers to place the probe somewhere in there with a sponge, thermal tape, or in a glass of water would keep it close to the range. Temp is your...

I never said it takes half as much. I typically fill my kegs as full as I possibly can. When I have used calculators it usually comes out a bit less than with bottles.

I’ve never liked Sabro. Something in the coconut and mint flavor mix that hits me wrong. Maybe that combo is what you are getting?

https://bisonbrew.com/how-to-brew-grisette/ I found this site pretty helpful. The recipe there is still almost 4% but a good benchmark to move around from. Mostly the traditional styles were brewed light to be a refreshing, but ultimately safe thing to drink (bad water supply). That’s why they...

Use a calculator if you plan to naturally carbonate the keg (with sugar). It takes less than with bottles by proportion. This is a good method to reduce CO2 usage of that is important to you. But it does mean leaving the beer at room temp for two weeks instead of allowing it to carbonate cold if...

Ultimately you are doing the best you can. The slight variation you are getting won’t hurt anything too much. Even with a ferm chamber it’s going to rise and fall as the controller kicks on and off. I might cover the top with a t shirt or something to keep light of it. Even lightbulbs can cause...

I do t have the foundry, so I can’t attest to how fine it can handle, but the idea of cracking the grain is more for systems where you are sparking and running it off without the ability to pull the grains from the water. A more traditional brewing system. The foundry you can pull the grain pipe...