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Thanks. Wouldn't it make so much more sense if the just had a flathead slot like the CMBs or could take a spanner wrench like their carbonation caps

Both liquid and gas. I'd say it happens 1/5 times. I generally am careful on most of my kegging gear as not to overnighten as not to strip threads

Does anyone know of a tool I can use to unscrew the cap when disassembling the disconnects? Its supposed to be done by hand, but sometimes its just not possible with sticky build up. Generally I'm able to gently use a needle nose pliers, but that even sometimes doesn't work. Its annoying they...

I can attest that Jerry's bourbon stout is delicious

I've been having success aging 5 gallons of beer in a keg on 2oz oak CUBES for 2 to 5 months Cubes extract at a much slower rate than chips. I add 2oz bourbon to the cubes about an hour before kegging to sanitize the cubes and then toss everything in There's another thread on here you can...

I prime my kegs with sugar nowadays , but like to leave a little headspace so I can fit up to 16oz of priming sugar solution. I inject it via the gas post and my gas diptubes are trimmed, but still like to leave a little extra to account for thermal expansion. My kegs to the brim hold about...

That's what I figured I've been conservatively going with 8.3 pounds per gallon when I fill my kegs regardless of gravity. Figure if my fills are marginally light that's close enough. So does that mean a beer takes up more volume after fermentation than it does before fermentation since it's...

Is this off final gravity or original gravity? Assuming it's final gravity

I had this happen to me, now I just use propper starter. Saves time needing to make the starter too. worth paying the $4 per liter in my opinion to save time and hassle. Figure DME costs money too, it's a negligable difference in the grand scheme of brewing costs I use a 1 gallon rubber made...

Do they still make this? Any idea where to purchase

One other thing I'll add about my process is it's extremely low oxygen. Wondering if oxidation contributes to unpleasant tannins. I know this can happen with dry hopping. Perhaps you could also be picking up bits of oak if you aren't using a filter screen of sorts. My process is to add...

I used the stavin brand you can get from morebeer here for the medium + https://www.morebeer.com/products/american-oak-cubes-stavin-medium-toast.html The medium toast I used were these https://www.amazon.com/gp/aw/d/B07PDNG5X4?psc=1&ref=ppx_pop_mob_b_asin_title The recipe this time was brand...

I wouldn't trust amazon for something as specific as this. I'd absolutely go through a more reputable vendor in this case

I've got an oak aged Belgian Dark Stong Ale in the keezer right now. It's at about 2.6 volumes (keg primed with sugar) and tastes great, but I think the extra carbonation will do it right. I just put it on gas and am going to bring it up to 3.2 volumes. I was also concerned about carbonic...

Thought I would reply to this thread with some updates as I've been experimenting with oak cubes some more over the past few years. This is what I've settled on and I find it gives me consistent results with the right balance of oak flavors. (Note: I'm not shooting for bourbon character as...

The DIY design you have will start pulling yeast and trub a half gallon earlier than the flotit design. Also, the flotit with the screen allows me to dry hop in the FV without pulling floties.

Its kind of wasteful, but I bought a bunch of the tubing in bulk on Amazon and I just replace mine after each use. https://www.amazon.com/gp/aw/d/B0852J5JQJ?psc=1&ref=ppx_pop_mob_b_asin_title $12 gets you 9 tubes Silicone can be boiled so you could go that route for ultimate sterilization...

I use the flotit in my fermzilla where I do all of my dry hopping. It really does leave no beer behind! For my receiving keg, I use the Clear Beer Draught system without a screen. I agree it would be a bad idea to have a screen on the receiving keg if dry hopping in the primary / fermenter...

This is how I do it: You kind of need to fudge it in Bru'n Water by making a new copy of your existing recipe Make the sparge volume zero and then set the mash volume to whatever your kettle volume reads prior to the kettle acid addition. Next get the PH in Bru'n Water to tie out to whatever...

Fwiw the ones I've been using from morebeer that I posted about above have been great Recently had a black ipa bottled for 6 weeks and zero oxidation