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I've used a zip-tie to secure the bag to the beer-out dip tube, but usually just end up going with the floss method as well. I like that I can pull it out if I ever need to. Keg Lube ensures a good seal.

Would love to see this thing up and running again, it was a great chart!

I just brewed a Belgian Pale that has the same problem. Been looking around for input and I can't seem to scrounge much else up either. While likely unrelated to the other posts about this, I know my BPA had a lacto infection at kegging so I am pretty sure that's where my issue is coming from...

First pic is the infected saison 3 days later... It's getting more solid and milkier. It may look otherwise, but all of that film is stuck strictly to the surface. There are no bubbles anywhere either. Tastes a little funky, but probably not any funkier than a saison should. Only thing that...

Thanks for the tip, I figured as much since I couldn't find any other info about it on white lab's website. Pulled it out of the heater to let sit for a few days, going to keep an eye on it. I think I'm most likely going to let it ride for a while and see what happens.

Nothing dry hopping, it's fermenting nice and hot though (90F). Does anyone know if WLP565 has some funk intentionally in it? I'm either going to rack it this weekend or let it sit for another week or two. We'll see how funky it gets I guess. It's a split batch between a belgian pale ale...

Have a saison going right now and I've never seen this sort of character in any of my beers before. This is my 8th batch. Fermented with WLP565. The beer probably sucked back a couple of ounces of starsan/vodka (I started using vodka once I noticed the suckback was occurring), and is the only...

I can see how the S-shaped airlock (and the foam stoppers, obviously) would limit liquid suck back into the beer, but both options still allow oxygen through. Now that I'm really thinking about it, I don't care about a couple of ounces of vodka getting into my beer, but I am a bit worried about...

Very clever, I had no idea those existed. Thanks for the tip!

Hey guys, I have a saison in the ferm chamber right now set at 90F, and I have to continuously top off the airlock with vodka because every time the heating function cycles, the airlock sucks back into the wort. I think my issue lies in the fact that I have the temperature sensor insulated...

How did this turn out? I'm putting a Chinook Porter recipe together right now but am having trouble deciding whether to do all of the hopping at 60 min purely for bitterness, or do as you did with half bittering and half aroma. Thanks!

Is it true that San Diego's water ph is about 8.15? That seems really steep. I'll have to snag some pH paper before I leave work and check when I get home.

Ended up getting a bunch of Cascade and a couple ounces of Columbus--couldn't find much else within my price range at the LHBS. Thanks for the tips!

Thanks! Those are good ideas; I was thinking about Citra or Centennial as well. Really just wanted to make sure they don't typically get anything like our American hops down there. Thinking about a half lb of Centennial and a half lb of Cascade with a few ounces of something stronger, ie...

Hi all, I have a homebrewer friend in Argentina who I'd like to surprise with some American hops they might not be able to get easily down there. I'm a new brewer and am not familiar with any hops from that region, nor am I really familiar with typical brew styles there either. Does anyone...

Yeah, next time I'm definitely going to be stirring far more often. I may do an ice water bath as well, or get more vinyl tubing and pre-chill the water in an ice bath before it enters the copper. Or all of the above. I guess when it comes down to it it doesn't need to cool down THAT fast, but...

Ended up with an OG of 1.063 that I am pretty happy with. Translates to ~60% efficiency. I mashed at 155 for around 50 minutes, then sparged/teabagged at 162 for about 15. I am thinking that a slightly lower mash temperature and longer mash time would increase efficiency. With these numbers...

Here's the final recipe that is brewing as I type this up (the hop aroma right now is amazing): 6 lbs Gold LME 50.6% 2.5 lbs Rye Malt 21.1% 1 lb 2-Row 8.4% 1 lb Vienna 8.4% 1/2 lb Crystal 60 4.2% An ounce or two of Crystal 80 (started pouring this by accident at the LHBS and didn't feel like...

Thanks for the help! Hopefully I'll be brewing this over the weekend and will update with a final recipe and continue with updates as the beer progresses. :mug:

Thanks for the tips, guys. About how much 2-row should I add to get the conversion going? is 1/2 a pound enough? I know it's a base grain but I'd like to use as little as possible since I'm still adding 6 lbs of pale extract. As far as the rye goes I might tone it down a bit, but I really...