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Good to know thank you! I thought the average was 3-4 days. For a typical ale batch, at what temp should I cold crash? 40F? Sent from my iPhone using Home Brew

I use irish moss (15g flakes in the last 5 minutes of the boil). And I cold crash at 14C for 3-4 days. Thanks for your help, but the only reason I think here would be that I don't wait enough to clear it up in the keg. And I drink it too damn fast :drunk:

I did 6 or seven batches with the kegs and I always try to leave the trub at the bottom. I also use a secondary so I can avoid this to mix with the beer at transfer time. And the beer is not moving after kegging, stays in the fridge... Sent from my iPhone using Home Brew

I searched a bit and I couldn't find what I was looking for so there it is. After fermenting and put to secondary for a few more days, I keg the beer to 30 PSI for a day or so then lower to 8-10PSI until ready. I tried the same batch in bottles and in the keg and it seems the beer coming out of...

I find it hard to say and see. At this point, you can't really do much. Wait and see how it will turn out in the next few days.

I know the price is WAY cheaper to use these water bottles. But come on, you are making beer here and you are actually drinking and enjoying it. Try having the best equipment to make it happen. That's just my opinion, I know others might disagree.

There is a lag time from when you pitch the yeast to when you actually see krausen. When you stirred, you probably just pushed the CO2 out of the wort and provided extra oxygen to the wort, which is not good at this point. Let is sit for a few days and see what happens. Temperature looks fine...

It is very hard to say what will your ABV be. Anywhere from 5.3 to 6%. There is nothing more to do right now except wait and try to have a constant temperature.

Hey all! I'm always looking forward to use new hops. I start with doing a basic pale ale with that one hop, then go from there. I'd like to try the zythos hop. To my understanding it is a high AA hop mostly used for bittering and it resembles to Citra or even sorachi with its lemony flavor...

Can we all have updates on this nice brew? :mug:

Sounds right. Thing is its a proposition. Meaning you will find the right volume of co2 needed after a couple of tries. You might prefer more or less Sent from my iPhone using Home Brew

I dont know why but i feel like centennial would work great mixing with cascade in there! Good luck Sent from my iPhone using Home Brew

Well... It's a bit too high for me to enjoy it. I'm the kind of guy that likes to always have a beer on hand. Make it 6.3% will get me drunk too fast lol :cross:

I took a recipe here on the forum, changed it a bit to bring it to 5% and I wrote what I need to do in my notes on my computer, then this morning I looked at my recipe and added again on top of that grains because I forgot I modified it.. Basically Im on the way to get a 6.3% when it was...

I cant say in general but from my experiences, I did 2 batch with honey. One in secondary and one to carbonate just like you. I think you are mixing up over carbed and over foamy. I checked on the back of the honey, for 32g, there is 27g of sugar. I tried 10g/L of honey in secondary, let it sit...

Forgot about a batch in my storage room for 3-4 months. It was still fine. Make sure you dont have any holes in your bucket. Sent from my iPhone using Home Brew

I think it would not be a great idea. Think about it, the bottom of the kettle might be about 20 degrees higher since its closer to the burner... You can try and see how it goes! Ill leave this to others if they have anything to add. Sent from my iPhone using Home Brew

Thats actually a very good idea. Ill try and see what happens Sent from my iPhone using Home Brew

Yeah that sucks it was working last week and Nobody touched it... Other ideas? Thanks a lot guys Sent from my iPhone using Home Brew

Its 9 point something very very low id say 9.2 Sent from my iPhone using Home Brew