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Basic keg setup. Corny, 5 lb c02. picnic dispenser. Got an IPA in there now. In my back room, it's getting colder now so that room fluctuates from about 15-3 degrees C. It's been at about 18 psi for just over a week. Still flat. Does this seem normal

yes that is it, and the other end is a typical tap

I had a sample of my newly kegged IPA. and realized now that there is still beer left sitting in the beer line. How can I clean it out, I can not remove line from the frat style tap or the keg connection they are on quite secure. But the beer wont be ready for a while now and I dont want to...

Going for something not too bitter. APA style 9 lb 2 Row 1.5 Munich 1 Crystal 60 1 oz Amarillo at 60 .75 Cascade at 5 Saf 04 yeast. Considering orange zest at the end and lose the cascade and replace with amarillo for aroma as well.

I want a maltier american pale ale. Or a fair balanced one. Something not offensive to bring to the fam around christmas. I know the recipe i had up there would be quite malty

I have unlimited 2 row 50 lbs of crystal 60 25 lbs of wheat I could get enough munich. And i have access to just about any hop I need a good recipe. I had 10lb 2 row 2.3 lb c60 2 lb munich with perle .75 oz at 60 saaz 1 oz at 15 perle .25 at 15 Not too sure

Hello! For a final project in a course I am taking this year, I have decided to write a paper on the strange and uncommon things people do with beer. So far I have researched beer soap, beer for dogs, viagra beer, beer brewed under water, paintings done with beer. I am looking now to do an...

how much, would you assume, just for curiosity

How much c02 does a 5 gallon carboy emit? Enough to keep it in a room with a dog pen

A few questions on glucose syrup, as it is hard to find info. What are the benefits of glucose syrup in beer? And in comparison to other malt competitors and over using just all malt I just want a better understand of this ingredient

mainly because I don't know any better

Alright, I made some changes. I am aiming for a spicy bitter IPA. 2 lbs of rye. 8 ozs of crystal upped the warrior to 1 full oz hallertau 1 oz at 20 mins 1 oz of cascade at 5 the rest of the recipe remains the same

10 LB of USPale 2 Row 3 lb of Crystal 20 1 lb. Rye Malt .75 oz Warrior at 60 min 1 oz Cascade at 30 1 oz Golding at 15 Dry hop with 1 oz of Cascade for 7 days. Using Wyeast London ale Hows this sound? Curious of what I could do to make this better

find out what hops that brewery works with most, if they have 11 lb bags you can assume they use it fairly often. Once the list is shortened. You can compare the site and smell to a small portion. Or do some sciencey ****

Open ended. The topic just has to relate to brewing, breweries or beer

Any brewery or beer related topics that might be interesting to do a paper on?

but how is the enzyme created. I understand the alluerone layer of the kernel, allows or creates gibberilin which leads to the creation of enzymes, but I am trying to find out in further detail exactly how its created

hahaha, yes I am trying to understand the very basic sequence of creation within the barley kernel.

Can someone help describe the sequence in the creation of alpha amylase within the barley kernel, im having an issue finding that info. or perhaps sources

figured it out