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I did see some bubbles forming when the tubing met the coil. Maybe a connection issue so I'll tighten everything to be sure. I will have my kegs cold and the coils sitting in ice water. So 25-40 psi is ideal? Seems pretty high.

Hi all, i just purchases a jockey box with the metal coils inside. I tested it out last night and had trouble dialing in the pressure. 10psi came out as a dribble and 12psi came out foamy. I didn't want to run any more beer through it and be short for this weekend so I shut it down. Any...

Brewed this yesterday. I tasted a sample when transferring to my primary and didn't notice any pepper bite or flavor. The kettle did smell a little like jalapenos. Anyone else experience this? Will the pepper flavor/bite come through when the gravity drops? I followed the recipe exactly...

Nice! I fermented for 10 days in primary and was getting pretty clear on its own...transferred to secondary and lagering at 34F. Will let it sit there for a couple weeks. So far pretty tasty and im sure it will finish nicely.

I'm currently lagering it, but from sampling it from the fermenter its pretty tasty. I went with a different hop schedule: tettnang 55 tettnang 35 Crystal 20 Crystal 5 I also used too much sparge water and let it all run through...ended up with 7gal in my kettle and a little under 6.5 gal in...

Awesome...I do have some columbus so that could work.

I grabbed the last that they had. If I can get my hands on more what would you suggest? If amount on hand wasn't an issue.

I just picked up 3oz of experimental hop #07270 from my lhbs. Below is the info about this hop. I want to do a smash with 10lb Maris otter and ferment with San Diego super yeast. Just need help on hop schedule to see what this hop is all about. Alpha: 15–18.5% Beta: 4–5.2% Cohumulone: 26–29%...

Now with a follow up question about lagering a Kolsch. Never lagered before so unsure as to what to do and when? Do i transfer from primary into secondary after I hit FG and lager in secondary immediately? Do I do the typical 1wk primary 2wk secondary then lager in secondary? ...or transfer...

Ok, here's my final answer: Mash at 148 7.5lb Pilsner .5lb carapils 1oz Crystal 30 .5oz Tettnanger 5 German Ale/Kolsch WLP029 This should give me a nice summer sipper.:mug:

Gotcha, makes sense...They listed crystal as a hop they use and didnt list the exact noble hop...I'll give Mt. hood a shot. Thanks.

Sounds good...yeah i was tinkering around with it and thought 7lbs pilsner, 1lb white wheat, 1lb vienna. This gets me at the right abv while staying pretty light in color. So you think just one hop addition at 30mins? So definitely Crystal, but what noble hop would work well?

I'm working on my summer tap lineup and I want to clone Cali Coast Kolsch by Calicraft brewery. I did some research and was unable to find any attempts or reviews on a clone recipe. Here is what i got off of their website: 4.8% ABV, 15 IBUs STYLE: Kolsch YEAST: House Kolsch Coast...

Thanks Yooper. I keg all my beer so letting it age under Co2 at 36 degrees F would work just as well? I think the temptation may get to me and may drink it all before the 4-6mo mark. Maybe I'll bottle some and put them aside to see how they do after some aging.

Below is a Belgian tripel that i brewed and I'm wondering if I should condition in secondary/keg for longer than the typical 2 weeks? I typically brew fairly sessionable beers and this is my first crack at a higher abv brew. I took a sample when I racked to secondary and it was pretty tasty...

UPDATE. I shook the fermenter vigorously yesterday to see if I could get something going. Checked this morning and saw a nice krausen forming.

I saw no Krausen ring or any signs of any activity. Didn't bother with a gravity reading. I did shake it a little bit to see if that gets it going. I pitched at 10pm on Thursday eve. I originally had it at 62 ambient temp in my basement but since moved it upstairs at 68 ambient temp.

Expiration was sometime in 2018 as well.

I purchased it from a pretty reputable homebrew store and stored the packet in my fridge for a couple weeks at 40 degrees. I let it sit out all day before brewing in the evening at 70 degree ambient temp. I'm mainly worried about losing my wort after sitting this long. I'm pretty thorough with...