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I am fermenting my first stout. When I keg it what psi should I force keg it at with co2. The am I reading charts right about 8 psi over co2 for serving pressure. Thanks as always.

I started my dry irish stout today. My carboy is in my 70 degree dining room to get it going. Once I see activity will I be able to move this to my basement which is sitting a 61 degrees presently. Any issues? Thanks as always Shaun

Hey everybody just some quick wuestions on kegging a cider? After the cider is kegged how long should I leave it under carbination before I serve it and also what is a good serving pressure? I am hoping this recipe is like a angry orchard crisp clone, my wife loves the stuff. So with...

I bottled a witbier on 7/20. I disolved my sugar then poured it into my bottling bucket. I then siphoned wort on top of that giving it a gentle stir. I have stored the bottles in a closet in a upstairs bedroom around 75 degrees. I have rotated the bottles trying to jump start my yeast. Nothing...

I brewed an extract Octoberfest ale kit that on the recommendation of my LHBS I used WLP029 as my yeast. They told me that there was no need for a started is my og was 1.055. Yesterday was brew day. At 0830 I removed my yeast from the fridge I turned and burped the vial through out the day till...

I brewed a 5 gallon extract Octoberfest ale kit that on the recommendation of my LHBS I used WLP029 as my yeast. They told me that there was no need for a started is my og was 1.055. Yesterday was brew day. At 0830 I removed my yeast from the fridge I turned and burped the vial through out the...

I have seen a lot concerning fermentation chambers but not much for keezers. What is the proper placement of the probe. Do I just wrap it of submerge it in a white labs vial etc. sorry if this has been answered just wanted a clear cut answer. I have an inkbird itc-308 controller. Thanks