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No worries. I’m fairly new to kegging. Fermentation is usually a week or two after it’s hit stable gravity so that varies. I cold crash sometimes depends on the style. Yeast etc is also varied. I don’t make the same styles over and over. I just kegged an IPA (torpedo clone) about 5 days ago and...

Not sure I agree with you on this. If it mixes that easy how does beer not oxidise if left in a fermenter for 5,6 weeks or longer. After primary fermentation yeast aren’t producing much C02 any longer. Not saying your wrong, just curious.

Maybe this should be in the beginner forum, however every time I keg and I sample after 4-5 days I get that carbonic acid bite. Usually after about 2 weeks it’s gone. Is that normal or am I doing something wrong? I usually put it under 20psi for 24 hours or so and then turn it down to serving...

I agree with Bailey mb. Start with an extract kit. Run a couple batches to get your feet wet before making any substantial purchases. I went from extract to BIAB to the Anvil Foundry which is still single vessel. The foundry is pretty affordable. I’ve had mine for about 4 years now.

Forgot to add. C02 is heavier than air so even without pressure it will stay in your vessel. At least enough to keep out oxygen.

Even naturally carbing you’ll have a nice blanket of C02 protecting the beer. Should be all good. Get a new seal. Throw it on gas and serve. 🍻

It didn’t use all of the ingredients. It actually split it into 2 recipes one is a Amber and was pretty straightforward. The one I posted it said was a porter but it was just outside the range on Beer Smith.

I had a bunch of left over malts from different batches that I wanted to use up. So i used and AI program to make a recipe based on the available ingredients. Ill put the recipe below. It doesn't fit into any BJCP category though, other then Experimental, so where do you think it fits best...

Ahh, that makes sense.

This has possibly been addressed in a different thread but I couldn’t find it. Is there any water software/calculators that just give you grams per liter? I’m sure I’m missing something but even the “simple” water calculators involve manipulating ppm numbers to match a profile. Is there...

Might be a possibility. I don't do closed transfers when I keg.

No change with how the grain is milled. I do it myself always same settings. How recent is recent? Probably 6-8 months ago I had Covid.

Weirdly I am hitting my OG, or near enough. As for the salts Ive been using the basic chart that came with my Foundry. Do you have a general amount in grams that you use?

I've been brewing for a while now. Almost 10 years now,sheesh. Time flies. Half of that was in S Florida where apparently the tap water is great for brewing. I always made decent beer. Moved to Wisconsin and my tap water sucks, took me a while to figure that out 🙃. So now I build my brewing...

Count me in! Thanks!

Thank you, that is reassuring. I thought about the lid not being seated but only after the fact. Should have set it with C02. Did so after adding the yeast.

So I brewed a Belgian Dubbel. Everything went great on brew day. Put 5.5 gallons of wort at 1.076. Pitched Wyeast 1214 Belgian Abbey Style yeast. After 3 weeks I had a stable gravity of 1.015. Beer tasted awesome. I wanted to keg condition for another month or so, so I added 3.5 Oz of table...

Obsessed with a band called Biffy Clyro. Scottish rock band, fantastic. Discovered them about 6 months ago and can't stop playing there albums. They have 7 I think, 5 of which are great front to back.

I usually can get in the high 60% to low 70% for efficiency. I usually not super scientific with my process so it varies. On my Anvil Foundry I'm in the low 60s so far after 3 batches.

Sorry, yes if your planning on doing high gravity 12 gallon batches I would buy the 20 gallon pot. I've done 5 gallon batches with 15-16 lbs. Of grain in my 15 gallon kettle no problem. So 20 seems plenty big to me.