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I think your proposed solution was dispense beer at various pressures too. I am wondering if there is a way to dispense at a certain pressure, but have the carbonation be at a different pressure.

Hey HBT, I used to carb at my serving pressure (5-8PSI). This meant that for some styles (@40F) the carbonation was a little low (~2 units) Can I carb a keg with one CO2 tank to get to say 15PSI (2.8 units) and then put that keg on 5-8 PSI serving pressure and still maintain 2.8 units of...

Shoot me a PM. I’d be completely on board! Thanks!

I am a campden guy.

The reason I am exploring mineral additions is because my APAs and IPAs keep having this really messed up taste. It kind o tastes like sand or soil or wet cardboard. My sanitation is very good, and I am also very careful about avoiding cold and hot side oxidation. I would also characterize...

How much of each do you add for malty/balanced/hoppy on a per gallon basis?

Thanks for taking the time to visit this thread. I live in Gwinnett County, GA. My water is allegedly this: 6 ppm calcium 7 ppm sulfate 1 ppm magnesium 1.3ppm chloride 3 ppm sodium 22 ppm bicarbonate the pH is 7.6 Base/Balanced Regardless of beer style, i am looking at adding the...

an error of 5% is acceptable. Dialing in my pressure gauge to 10 or 10.5 or 20 or 21PSI is beyond the accuracy of my gauge.

Not a problem - i am halfway to developing my own. It's not like Henry's law is a secret. Have the temperature compensated Henry's law coefficient as it relates to the Van'tHoff equations programmed in already. I'll run as an independent test of yours. Scratch that - ill base it off of this...

Whats the password to unlock the sheet? I want to double check your formulas.

Or is it pronounced like the word "read"?

I might not have been doing it right.

I think I’ll just add fruit syrup and pretend it’s a strong Berliner weisse

The tang is from the use of acidulated malt. Not the use of yeast. Not the use of RO water and lack of zinc. Not under pitched yeast. Not oxidized beer downstream. The problem I am presenting to the experts is how to raise pH or reduce lactic taste (tang) in a beer post fermentation. I...

What’s up here? Can you help me understand?

is there anything i can add to get the sour/tang out of it? It is not an infection - it is obviously an overuse of acidulated malt. Ended up with about 5% of my grist as acidulated - i can drink this, as long as i tell myself its a different beer than it is. Can i add a tsp of baking soda?

Wow! Really like and appreciate the responses. In retrospect i probably should have gone with a 6/3/6 grain/yeast/hops limitation. I just finished a semester in an MBA program where the focus was on operations management, and one of the messages is to keep things simple and reduce unnecessary...

For those who brew across the full spectrum, should the choices be reduced to less than 8/4/8 for added challenge? I'm also looking to reduce inventory and increase inventory turnover rate. Lower costs, fresher ingredients.

Did I make the # of choices too broad? I see some of you brew a narrow band of styles - so that makes it easy. I tend to have 6 beers on tap: A clean beer (Lager/Kolsch/Pilsener) A yeasty beer (Belgian/Hefe) A hoppy beer (IPA/APA) An amber beer (Irish Red, Amber Keller, American Brown) A dark...

Suppose that for some reason or another the broad spectrum of ingredients was not available to you anymore. Which ingredients would you choose to continue to brew the wide variety of beers you brew? Arbitrary limits: 8 grains (assume we are doing AG brewing) 4 yeasts 8 hops ----------- For...