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Yes..ok thanks again

Another crazy question Maylar, I usually carb a korny keg at 30 psi for a week at 50 deg. then hit again at 10psi, if i am doing 75 gls would i use same process? Just wondering as more volume.. more co2. Also, should I use carbonation stone or gas it like a keg? Thanks..

I am in the process of carbonating 500 gals. hard cider. This is a big step for me as we did 110 gals last year in 5 gl. korny kegs. I now have 75 gl. vessels that I can pressurize. A couple questions 1. Once a volume of cider is carbonated in a sealed vessel can or does it lose it carb levels...

Thank you for the response. what if you cold crash at say 1.015? that would leave some sugars? Under pitch? Just spit balling

Yes have temp. control and what I am looking for is some opinions on a yeast that has low attenuation as to leave a some residual sugar. Plan on kegging then cold crashing to stop fermentation. I have used mostly ale, wine, champagne yeasts. My three top choices after some research is the MO2...

Getting ready to make cider commercially, have my choices of yeast. Wondering what everyone thinks is the best out there? Loking for semi-sweet.

actually its drinkable. little sweet but nice flavor. labeled it belgian dark strong.

I am oxygenating at 60 secs .05 micron stone, 12ppm for my 1.057 beer 5 gal batch.. Because I am doing a 13 gal batch do i double the time to 120 secs. this is the first time using pure o2

Actually og 1.064 IBu 51 this was Gordon strongs Belgian IPA recipe. I think your right. I definitely have some options good time to experiment. Thanks for a replies this site is like being at your homebrew club except with hundtefs in attendence

2 wyeast 1214 on stir plate for 24 hours with oxygen. Rossliere blend?

Like that idea rack into cornys then brew another Belgian. Never blended. Might be an option

Ok your right need to let it finish out. Another thought how about throwing a couple of safale05 to finish it down.

Brewed a Belgian ale 12gals screwed up on recipe. Asked for 4oz special B put 4lbs in. Rest of recipe is 14lbs pilsner 2lbs Vienna malt 1lb wheat wyeast1214 3lbs sugar. Any thoughts on how I can make it drinkable. Haven't tasted it yet 3day in fermented. Maybe blend with a pale ale. Dilute with...

last three kegs I have brewed have big soapy bubbles in the head. I use carapils, wheat in recipe. Beer taste thin , am i over carbonating? actually last kegging used part dextrose for priming. temp. at 35.

Yes chilled down to 60, o5 yeast hydrated. now that i think about it my yeast was 67. I use a bazzoka on my boil kettle and I tipped pot and pulled every drop of wort which in turn pulled a ton of trub, bad idea, im greedy. Thanks for replys I have 17 gals of an ipa.

Brewed this tues, this is what im looking at after 24n hours. never seen this before, any ides?

thanks for replys, was just concerned because i used antifoam in starter so as not to make a mess, and there was absolute no krausen. ok getting dumped into fermenter.

I made a starter og 1.035 with oxygen, pitched 2 pack san diego yeast but a little warm 75. fg after 36hours is 1.010 did i kill some yeast and would you still pitch into wort today.

Thank you, going to prime with honey.

I added 2lbs frozen blueberries to a saison . that was finished with an ale yeast. 3 weeks in primary, one week with the blueberries in the secondary. starting gravity of 1.058, finished 1.010. I want to bottle but not sure if i need to add sugars.