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I have done 1lb Rice and 1/2 lb of corn with excellent results. I found the 1lb of corn sometimes left a bit of tin taste, depending on the yeast and hops additions.

I'd leave it alone. Even a slow yeast will take time to finish itself up sometimes. If you really want it out so you can see it, my thought would be to rack to secondary (carboy). Give it 2 weeks and check it before kegging. Nothing wrong with a little ageing. Don't rush it brother. I also...

Cuisinart Outdoor Oven/Smoker. Loving it so far. Pizza takes 10 mins or less at 500-550. Having a crack at smoking sausage for lunch Sat then ribs for dinner.

Split pizza done inside the new wood fired oven/smoker.

To go from .060 to .029 in 4 days I think your on track. Raising the temp should be fine at this point and help clean it up IMO.

Agreed Cool. I'll bet it's fine.

I was just curious as I thought if there was a lot, it might explain why the activity appeared to drop off. Give us the outcome when you check the gravity.

How much head space was there in the SS conical? I would be inclined to give it 5 days total (three more) then check the gravity. If fermentation has stopped and it hasn't dropped enough, then repitch. 2000 ml starter for 11 gal isn't huge, but if the yeasties were motoring it is quite possible...

Thanks for the info. I'll look into those for future kegs if I decide to up my game in that category.

WTF? Are you micro brewing? What's the ppu when you buy 30?

Very cool!!! Can you make me one?🍻

6. Two cornies and 4 Firestone all ball lock. Waiting an 3-4 possibly 10 gal Firestone freebies hopefully.

I should have stated that I made the stir plate at the same time as I started using a starter, and the first answer is yes. Before using a starter most times (depending on yeast type) activity would typically take 24 hours or more to start, where after using a starter on the stir plate activity...

Hitting he like button. .. I started using one about 8 months ago and noticed 3 benefits. 1 much quicker fermentation takeoff after pitching. 2. Before pitching I can tell if the yeast is active, and know with certainty that it's not a bad batch of yeast. 3 much cleaner tasting beer when...

Chilling will also take the bite off the bitterness as well as a bit of aging. I would hazard to guess by the time you get half way through the keg you might change your mind on the magnum.

Just finished reading all of the posts here. I had this issue ages ago. Went through all of the balancing recommendations, as well as cooling and carbing levels. Three things I think contributed to my success were... 1. Proper food grade pvc lines, HD and Lowe's stuff is crap. Get proper 3/16 ID...

See day trippr link. It basically comes down to balance between the pressure in the keg, and the pressure in the line. If the line is too short for the pressure in the keg, the beer will come out too fast and foamy. I made the change on a recommendation before researching it, but it worked like...

I'd recommend going to a longer tap line. 10' should do it. And it should be 3/16 ID. Your LHBS should carry the right line. Don't use the nylon crap from HD and Lowe's, you'll just get a glass of foam with that stuff.

Are you cold carbing? Or room temperature carbing? And how long is your tap line? At around 12 psi, your line should be 10 feet, and if carbonating at around 5 deg, you should be plenty carbed at 10-14 days.

I'm in the set and forget camp. 12.5psi for 10 days in the fridge should be good. Don't rush it. I also usually connect the tap line (10ft) about 5 days in and pour a couple of glasses. First one always goes into the sink (gets rid of any sediment) and second is for a taste test. Then I leave...