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Turn off the CO2. The yeast will create more CO2 than you need. Set the spunding valve to whatever pressure you want to ferment. Try 15psi for your first go.

I have another plan that may garner some controversy. Read at your own risk... Before this dry hopper came into play, I always plumbed the gas post on the top Spike manifold into the OUT post of a corny keg. I then plumbed that kegs IN post to the OUT post of a second keg. IN post of that...

Yes, exactly.

Finally received, prepped and installed all the parts for the dry hopper. Everything is 4" TC, huge and heavy! Barely enough room to get it all installed. Less than 1" to spare up top. The 1.5" TC port has a 15psi PRV that is also a vacuum break. Not planning on testing that feature.

Just kegged another batch today and used that inline filter. It didn't get a chance to do its job. I collected the yeast before dry hopping. I'd estimate about a pint of yeast slurry left in the cone. I dry hopped with just 4oz of cryo hops. Then fined with 15g of gelatin in 24oz of water. A...

yes, 120v is more than enough to maintain temps. step mashes will be slow. my RIMS tube is 1600W. I was mashing at 1.5qt/lb. I was using an insulated mash tun in FL (think 80*F - 100*F ambient). recirculating with a little tan solar pump, it would take me 10 minutes to raise the mash tun 10...

I find the same when doing full volume mash. I only need to add acid when mashing thicker. All the extra ions from the would-be sparge water drive the pH down.

With water sorted and oxygen under control, the other big factor is yeast. 34/70 is fine but not as clean and crisp as WLP940 @ 50*F for me. I haven’t tried them all yet, but 940 is the cleanest I’ve used. Maybe ease up on the pressure for the first few days to get more sulphur. Lower you...

dig in and settle back...

Excel 2019 works fine. I never got the first version.

How about applying the golden rule to the minutes left in the boil? 60 minute boil: 30, 18.5, 11.5 37, 22.9 60 90 minute boil: 45, 27.8, 17.2 55.6, 34.38 90 None of those schedules seem like they're for me, but maybe in the complete zen beer, they have a place.

10 squared 10 x 10 50 50 One (as in 100%) All in (again, as in 100%) Maxed Out (100% again, but this sounds like a good name for one of my brews!) To the Brim (they'll only get more ridiculous from here. I'll quit now...)

That brings up C-note

Benny the Flyer carries the cadence. A simple graphic on the label fills in the gaps. Maybe as little as a kite in flight.

How about the Kite Flyer?

I think you're right. Not all of the yeast hanging out at the bottom are dead, but all the dead are hanging out at the bottom. Rereading my post, I left out a few details of my yeast management. After the dump described in my original post above, the container is reattached and the valve...

Just started fermenting in a conical. Only 3 batches under my belt so far. I've made some curious observations thus far and thought it a good topic for discussion. I stand to learn as much and probably more than I will share. 15 gallons batches of lager is my game. I start with 16 gallons in...

is there a set screw locking it in place? there has to be a way to keep it from rotating once you've set the gap. what unlocks the other side? edit: seems like it has a set screw on the side. if that's removed, maybe there's a burr making things difficult. disassemble and inspect. hammers...

Everything sold locally, thank goodness. Can‘t seem edit the original post any longer.

First post: Beersmith subtracts hops in a recipe when you tell it to; part of its inventory management. That last ounce is never right on. Sometimes more, sometimes less; usually less. I was using grams while brewing 5 gallon batches. Also first post (edit); I’ll answer your...