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Sometimes I am on the fence. Sometimes I need an excuse to take a break from work and read a book. Sometimes I think it's just flatulence, but it's a little something extra. Sometimes I just need to relax and get off my feet. I will say that if you enter a stall to micturate, either lift...

We'll agree to disagree :mug:

I have never actually tested the beer to figure out where the gelatin ends up shortly after adding, just know the general idea. Hot water is slightly less dense than cold water, and sugar-free gelatin is generally less dense than water, so if you pour gently into the carboy, it should sit near...

Sometimes it's nice to sit down if you have a hunch that you may end up dropping the kids off at the pool.

French Saison (Select Spalt & Hull Melon) and Belgian Saison (AUS Summer)

I believe the thought is that since you are adding the gelatin solution at around 150 degrees, the warm solution sits on top of the liquid surface and spreads out, then once it cools it sinks downwards.

Not always crystal clear, but gelatin usually does it's thing for me within a couple days.

I think the lesson should be leak test your gear before you use it, then you don't have to worry about this. If you have leaks, you are still going to lose gas while you are actively carbonating. And the leak does matter if it isn't between the disconnect and cylinder, but at the keg itself...

If you plan to drink the beer now, leave the CO2 connected so it doesn't start losing carbonation once you start putting a dent in it.

Fritos. RIP Mitch Hedberg. I personally like kebabs (meat and veges/mushrooms, with spicy marinade), with some grilled corn and rice. You could throw pineapple on the skewers too, as suggested earlier.

:( My beers are in carboy 3-4 weeks, then tossed in keg to carb (2-3 weeks at near freezing). I think my beer turns out OK, no discernible off flavors. Ah, so I'm not necessarily lazy/make bad beer. :)

I have had picnic taps get really disgusting and molded over. I even drank a bunch of beer out of that tap before realizing it (didn't notice an off-flavor). I now remove the entire serving line assembly at least every two months, check tap for mold, flush with PBW, let soak for a few hours...

Cinder Block is my favorite, followed by KC Bier Co. Torn Label is OK, haven't been impressed with Double Shift and Border.

I use 85% phosphoric acid (purchased from Duda Diesel). 950 mL should last an extremely long time.

Have you measured your temperature of your mash over time to see if you are losing heat rapidly? Do you stir-in really well, waiting until the probe reads pretty well constant before covering the tun? Do you pre-heat your mash tun? Maybe you are losing heat quickly and end up mashing at a...

Never actually checked ion concentrations, but Bru'n Water usually gets my pH within +/- 0.05 or so (I checked frequently at first, now only sporadically to spot check). Will probably depend on a few factors/variables: (1) how accurate your base water input is, (2) how variable your water...

I used the Wyeast 2565 Kolsch strain. The interesting thing I found from measuring pH of various beer is that the two american ales had the highest pH of all, which was not expected based on most references I've found.

Measured pH of several beers: IPA (Wy1217) - 4.72 Blonde (WLP001) - 4.78 Kolsch (Wy2565) - 4.09 Pilsener (Wy2278) - 4.54 Marzen (Wy2206) - 4.45 Porter (Wy1318) - 4.28 I generally target a full volume (pre-boil) pH of 5.3-5.4, but was hitting within +/- 0.05 consistently, so stopped...

Do you have records of lagers you have brewed with a pre-boil pH around 5.2-5.3 that have ended with a finished product of 4.8? Just curious. I don't measure pH following fermentation, so I have no clue where my beers end up. I can measure my current batch of lagers and ales tonight to see...

Kegging 20 gallons, sampling a half pint of each (semi-carb'd). Crystal Pils Munich Dunkel Citra Extra Pale Super Pine IPA (simcoe/chinook)