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Neat! I wonder if it is a function of gas contracting from the cold temperatures or from slowing the off gassing reaction, or both?

That's strange. When I roasted coffee, it would always off-gas. I'd let it breathe the night after roasting, and then put into mason jars with the lid screwed on. I'd have to burp them periodically or they would get pressurized. I've had the lid pop off with some force when opening if I had left...

Your hydrometer only goes up to 1.160 (at the bottom, where it says 60 in white). Is the green 70 where you thought the 1.7 was? That's actually 1.070.

Smoothie sour - I see no reason why a beverage cannot do both :ban:

Did you have the lid completely on during the boil? When doing all grain you want to let some boil off happen to get rid of DMS. If you are boiling inside you may want a vent fan on to get rid of that humidity or if you do boil with a lid you can use a condenser.

I've been looking at these for a couple years now. Maybe this year we'll get one; we seal a lot. Some models also have replaceable parts, so can be fixed rather than trashed if something breaks (given the price point, this is very welcome).

44PSI at 44F is more like 5 volumes. Use a calculator or chart for the pressure at your temperature. https://www.brewersfriend.com/keg-carbonation-calculator/ I'd fill the keg, purge the head space, chill, then bring back out to the gas and shake while filling with gas to get the carbonation...

Anyone have a recipe for a good, easy rub for smoking pork loin?

I find splitting and cold crashing separately easier. I pour off from my large culture on the stir plate into a small jar for storage and larger jars for current use. After cold crashing, the small jar stays in the fridge. The large jars get decanted just before pitching.

What's your starting gravity? You certainly don't need a grainfather. You are mentioning grain sacks, though, which sounds like an amalgamation of BIAB and the little mesh bags used for steeping grains. If you are mashing grain to convert it to sugars, you want a big bag to loosely line your...

Were you measuring beer temperature or ambient? Did it say what specific yeast it was? 20 seems great. 25 seems pretty high. What is the temp where you are fermenting? Is it in some kind of fermentation chamber, or just in a room? At this point the beer is going to be whatever it's going to...

What resources suggested a heating pad for higher temperature fermentation? You may want to reevaluate reliance on that source. Unless the environment is very cold, beer generally benefits from cooling rather than heating at the beginning of fermentation.

Sounds like the check valves aren't working? Maybe double up new ones, with one near the keg and one near the regulator? Can you disconnect from the keg when changing tanks? If the current regulator is corroded, maybe replace that as well? Are you sure it's not your source water that is...

You could check if that's it. Make a small batch of wort, check pH, add minerals as normal, check pH, split it in 2, add DAP to 1, chech pH again, boil, check pH of both at completion. That'll give you an idea what the DAP is doing. You can then use the wort for starters if you want, so it's...

What salts did you add? Was Fermax the nutrient? There was another thread where this seemed to be the pH-altering variable, but it doesn't seem like it should be. Maybe there's a bad batch of Fermax out there? https://www.homebrewtalk.com/threads/very-high-post-boil-ph.730650/page-2#post-10402669

That's very strange. I wouldn't expect the pH to change that much during the boil. IIRC it should also generally go down slightly during the boil, not up. Are you adding anything besides hops to the boil?

How are you measuring pH?

Don't the floating dip tubes use silicone tubing? Anyway.... why are you heating your beer to 165? Or was it wort and you are fermenting in the corny?

For cell production in labs, you'd grow up your original culture to make a master cell bank, a whole bunch of source vials which are them frozen down. Each master cell back vial could them be thawed and grown up to make a large number of working cell bank vials, which are then frozen. When a lot...

B9 please, thanks!