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I'll need more hops to dry hop. I think I'll just mix them and see what happens. I'll get good beer in any case if not exactly like The Crisp.

I have 2 ounces of each Tettnanger and Hallertau to go into my lager that I'm brewing this week. I'm trying to clone The Crisp from Sixpoint brewery and the only clue I have is this from their website: "the Tettnanger and Hallertau hops in THE CRISP are sourced 100% directly from farmers in...

The keg kicked a while ago already, but I'll have to say it got a lot better as it aged. Very much worth making and maybe time for another batch. I had promised my daughter hard seltzer and that's why I haven't made more since I only have on keg. I could get another I suppose, but I'm not...

Any update on this? My 23yo daughter is looking for me to make this. It seems like a lot of work just to get seltzer and will eat up my CO2 supply quickly. I was thinking the vodka recipe would be easier and ultimately cleaner tasting in any case.

My fan came with the controller. It really didn't take much to make it work, I just glued the magnets on and maybe removed a grate somewhere. And I love the lego enclosures. I'm going to use that idea for a Raspberry Pi audio streamer, if for nothing else than to show my now adult son there...

I'd forgotten that I'd replied to this. I guess I didn't know. If you ask me though, fermenting at the cooler temps is easier than establishing the pressure in the first place, but if you've already got the equipment have at it. Can this be done in a corny? And do you apply CO2 to get the...

This is why I went with a keg. Just reading about your process reminded my why bottles are such a PITA! And with a keg I've never had a single problem.

You say yourself that fermentation is at 45-57F. That’s what makes lagers a lager. 64 is too warm. It’ll be beer but it won’t be a clean tasting lager.

I got my first taste today and maybe all aggravation was worth it. It really came out good, better than the craft beers I’ve been drinking lately. It needs a few more weeks to lager in the keg and I’ll resist taking too many tastes.

Well so far this is also costing money, mostly in the kegging area. My one keg leaked, my regulator was bad from being outside and both connects needed replacing too. I also lost some co2 but not sure how much. I sort of knew it would but unless I keep doing this and spread the cost over many...

And then I found another leak, the ball lock valve was not tight to the hose. I think it only had loosened shortly before I discovered it.

It's in the keg and now to resist drinking it all before it is fully matured ;)

I got the lid but didn't bring the bike. I wanted to get the lid on the beer before I did the ride, so I'll just do one of my many standard rides here in Brooklyn. I put the lid on and it clearly had no leaks. I think I may force carb it though, I want to taste my first brew in a while. I...

I went to keg my first batch in almost 4 years today and I found that the PRV leaked. I had replaced the lid and poppett gaskets and those were fine, but the valve itself would leak. I pressure checked the keg, my only one, before I used it and I noticed it leaking but after I jiggled it it...

As I said to my wife this morning when she saw me looking at burners online, I'm not buying anything until I'm convinced that I'll brew another batch.

Another try tonight and the sweetness is gone. Gravity was at 1.009, just between the gradations. I'm drinking the sample now and set the thermostat down to 3c. I'll turn it down a few more when it settles, not likely until tomorrow. It is somewhat hazy but it should clear up, the other...

I always transfer my wort from the kettle to a carboy to let it settle so I can actually see it. I then siphon to the carboy and leave the trub behind. It can take a few hours though to fully settle. I use whirlfloc too, half a tab for a 5gal batch. It tends to make for fluffy settling,

After another few days from my last post I had the gravity down below 1.020 in both, maybe 1.014 in one and 1.018 in the other. I set the controller up to 62F and let it bubble away for the D-rest. It is now at 1.012 but still a little sweet to taste. I'll leave it for a few more days and...

Getting 2250w out of a 120v/20a line is pushing it to the limit. It's an old house, although I think all the kitchen wiring is relatively new, with new properly grounded conduit (with a grounding strip). Still, I don't want to mess with wiring for something I haven't done in 3-4 years. And...

I just checked it again and it is bubbling like crazy now with the temp still at 49. It won't take long. I'll check gravity again maybe tomorrow evening.