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Non return ball lock- I’m using the one that came assembled with my Fermzilla. How should I confirm this?

Should I twist the knob counter clockwise? how should I set it initially?

Gas*

No, but is it supposed to? Wouldn’t it only release has if the PSI exceeds the set amount?

I can’t get this thing to work- but I’m almost sure I’m not setting it correctly! So, I pressurized a keg at 15 PSI, connected the blowtie and set it for 15 PSI. now, when I hook it up to my fermenter, it doesn’t seem to be letting any gas out!!!! The dial went all the way around the gauge...

Can anyone help me trouble shoot? Like, over the phone? Hahah. I don’t know what the hell is wrong with this thing. If so, let me know and I can pass my number over. I really need the help

Uuuggggh wtf! I bought Grainfather G40 knowing it was a kiwi product- however never realized it comes with a kiwi power plug!!! what do I do? I’ve talked to a few people and they’ve mentioned getting the adapters and then setting up the electrical panel to deliver 220 volts to a specific...

I'm currently cold crashing a keg of cream ale. I would like it to be as clear as possible. I've already used whirlfloc. At this time, I'm pouring off buts at a time to taste, check clarity, etc. it has been coming out pretty cloudy. About the same as a hoegarrden. So I left a half glass if this...

****! I should probably get 3 more beans and soak them in about 2 shots of the "extract" I have now! I had no idea it would be too much. Damn!

I am making my own vanilla extract. I have 5 vanilla beans split down the middle soaking in about 500ml of vodka. I'm going to let it go for about 3 weeks total. Anyhow, I want to use this in my beer.... But not sure how. Should I throw it in the boil? Secondary? My concern about throwing it...

First off, I know I may not b describing it correctly , but I am looking to make a brown/red English style beer with heavy "Caramel" notes. When I taste a Newcastle brown ale, I detect a really present caramel, toffee notes. I also notice this when drinking wells bombardier and other English...

I'm making a kolsch. I had it at 58ish for 6 days... The bubbling stopped completely. I brought it up to 65-72 ish for a diacetyl rest, and it started bubbling again............,, and has been bubbling for 6 days!!!! I want to cold crash it already for kegging. Should I wait til it's done...

also, will acid malt work for the lacto starter? i happen to have a whole pound of unmilled acid malt....

forgive me if Im a bit slow.... i like youre idea a lot...and it seems easy enough, BUT: the lacto starter... i can do this in any bottle/flask as a i would a normal starter? should i hold it at any particular temp? is ambient temp ok? then, i mash more grains separately, yes? and...

Can anyone share an easy way to make tart beers? I'm reading up on sour mashing and lactic acid, and it all sounds great! But, me and my girl just got back from Germany where she had maaaany Berliner Weisse with the cordial syrup they add and she challenged me to make one. I'm not sure if yhe...

I'm a relatively new brewer, and have just been using a dark cupboard at home that stays in the 60s low 70s pretty much all the time. I've brewed only ales for this reason. The more I brew, I do find that temp has a lot to do with the end result, and want to gain more control over it. I see a...

I live my Belgian ales and have made a few. I've tried Sam Adams Belgian session ale, and loved it! Very Belgian taste, but light like lager. I'm thinking I could probably achieve this my skipping the sugar additions and using pilsner malts? Any suggestions out there???

So how did they turn out????

It's not super sour.. But it has a Berliner Weisse type if tartness... I used no wheat. It is Kegged right now but i think I'll take it out of the fridge and let it sit for a while and taste it along the way... Could it be ruined now that I've refrigerated it for so long or will raising the temp...

So I made a Saison... Kept it at around 70f for 2.5 weeks, then cold crashed for about a week in a secondary....Kegged it today and have it a little taste and its pretty darn sour! Once the temp gets closer to room to it begins to get the nice spicy and bubblegumy flavor... But still pretty...