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It's an apa. But i normally just turn it down to where it pours nicely. This is my first problem with leaking.

Hi guys. Just carbonated a batch at 14 psi for 3 days. Happy with it, no leaks no problems. But once i lowered the pressure down to serve i noticed the lid is leaking. I guess the 14 psi was pressing it enough to properly seal but 1 or 2 will not. So my question is, is it wise to purge it and...

Is that in a 5 gallon batch?

Hi guys. As an allgrain BIAB kinda guy, what are the keys to that thick mustache tickling foam we all love?

Made my day. Thank you kindly

Stimulate the economy. We are saints and martyrs ; )

Hey everybody. Big fan of Sam Adams winter lager. Anyone got a nice clone to get me through the coming holiday season?

Nice one. What? Does not ship to iceland for free... well i never

Barley Crusher eh... 2 roll or 3? Big difference or bragging rights only?

It's BIAB. I'll keep it fine and dandy then

Hi guys. Been wondering if i should get my own grain crusher. The neighbourhood store can do it for me(for a price) but a buddy of mine was complaining that they crush it too fine. Is that a problem or is finer better? I dont mean flour fine but maybe 3-4 mm granules. Is there any chemical...

Using the beersmith calculator, using the original brix reading and the fg, i seem to be in better shape than i thought. Thanks everybody. This is definately the place to go for quick responses

Sounds good. Is a 90 min mash good for all styles?

Good to know

I did not know that. That could definately be a factor. Thanks

Alright. I mashed for 60 min at 153 ish. Mash out at 170 for10 min. Boiled for 60 min. Cooled to room temp with immersion, tapped in buckets. Did only sprinkle yeast over the wort after giving the bucket a good shake. Gravity measured with a refractometer on multiple occasions during the brew...

It's fermentis us 05 this time. Says on the bag that 70 is ideal for it. Or 20 celsius.I have a pid controller for the temp plus a handheld thermometer.

My mash temp right around 153. Yeah my OG was right on the money, at least the last three times. Right now i should be looking at a 1012 and i'm scratching my head on 1020

Hi guys, i'm new to homebrewtalk.com. On my 5th allgrain right now and i'm noticing a rather annoying trend. Everytime my FG is 6,7,8 points higher than i'm aiming for. Fermenters are 5 gallon buckets w/ airlocks. I keep my temps around 70, or as close as I can, maybe a 5, 6 degree swing. I've...