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I put about 5psi of co2 in the fermenter (all rounder) before cold crashing to prevent suck back. I honestly can't remember if I purged the jumper after sanitizing it and before transferring. I usually do. Keg was for sure purged.

Didn't mean to ruffle anybody's feathers. I think I'm just getting cold side oxidation from somewhere. My next is going to be an attempt at a neipa so I want to find out where it's getting in for sure before I brew it

Good idea. I'll try it

Distilled water every time

I checked to see if the keg was holding pressure. No leaks around the lid (starsan to see any bubbles. Posts weren't leaking, PRV wasn't leaking.

That's where my brain was going. It's a brand new keg and I actually checked it after transferring the beer and didn't notice any leaks. As far as sanitizer goes, I didn't think there was any left as it was just venting co2 after all of the sanitizer was pushed out. I'll check it when I use...

Was more of a straw color. I don't have a pic of the original but this happened within 3 days of final carbonation

Brewed a cream ale and it turned out fantastic. Kegged it into a corny keg that was filled with star san which was forced out with co2 and spunding valve. Closed transfer from all rounder using co2. Beer came out a little undercarbed after a week but tasted and looked fantastic. Upped the co2...

Just set it at 10psi for an experiment. Let's see where it goes

66 degrees at 10psi with a spunding valve

Quick question because I'm curious. Anybody brew ipas with us05 under pressure at normal us05 temperatures? Being a neutral and clean strain, Ester suppression doesn't sound like a problem and up aroma would seem to be retained. Asking because I forgot I don't have an airlock kit for my fermenter.

Just put a west coast ipa in the fermenter at 65F. I've got the dry hops hanging by a magnet ready to go. My question is... when do you guys dry hop your west coast ipas? Do you wait until fermentation is done then a diacetyl rest then dry hop or do you start the dry hop at the end of...

Well folks, 4 more days in the keg and apparently what I was "tasting" was the malt finish which my covid riddled brain and crappy sinuses translated into green apple. False alarm but thank you to all who responded with some great ideas. I think I'm gonna like it here

Totally missed that post. Sorry about that

Well out of embarrassment I haven't let anyone else taste it except for my wife. Her testing notes are "tastes like light beer". Complex I know. My neighbors only drink cheap beer aka Miller light so their palate is less than refined.

Hope restored

I use an oxygen stone to aerate and I've used many different types of ale yeast at lower temps. (I have a refrigerator connected to an inkbird controller). No oxygen exposure after fermentation. I have terrible sinuses and covid twice so maybe I'm just super sensitive to it?

I did

Not technically new to brewing but I think it's time to get some opinions. I've brewed around 10 batches beginning with buckets and moving on to the glass carboys. I'm currently using a robobrew V3 and a fermzilla all rounder. I just finished a lutra kveik pseudo lager. Volume and gravity were...

I've got a lot of questions!