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Thanks for the reply. I suppose I'll just chalk it up to impatience then! Unfortunately I need to bottle some of this beer soon, so I won't have a chance to let it sit and figure out how long it really will take to get back down. I guess I figured that when the keg warms not all carbonation...

Hi all, I have experienced this situation several times over the years and just can't wrap my head around what's happening, so figured I'd reach out to see if anyone can shed some light for me. We all know that when you take a cold, carbed keg out of the keezer and let it warm up that the...

Excellent! Yes I had considered the alcohol content but came to the same conclusion as you, that it would be about 4% diluted to <1%. I'd only do this to a maximum of a 3rd step, but likely only 2 steps 99% of the time. Thanks for the quick replies guys!

Hi all, I was wondering if I could dilute my 2nd step into my 1st step without decanting, and thus save some time from needing to cold crash between the 2 steps. Typically when I have a 2-step starter it looks like this: 0-24 hrs: Create 1st step (say 0.5L) 24-48 hrs: Cold crash 48-72...

"far away" is relative to where you're at, no? Taipei??

Why not? Your MLT is 15 gallons, what does the capaity of your HLT have to do with your ability to brew 10 gallons? You should have plenty of room for sparge volume with 8 gallon HLT capacity, especially since you need so starting volume for your MLT. I've never heard of anyone using an...

This is what I use on my CFC to control the water intake speed. It's <$10 and should be available at a HD near you. Quick, cheap, and easy. https://www.homedepot.com/p/Melnor-Metal-Hose-Shut-Off-395S/203136689

Wondering what is stopping you from controlling the water flow in the chiller? Seems like that would be the best option. What type of connection are you using for your water inlet on the chiller?

I don't think it's as hard as you're making it sound. You should be attaching the line to the tailpiece outside of the tower, not inside. Pull the line through the shank hole in the tower, attach to your tailpiece, then feed everything back through the hole in the tower and tighen the nut...

No, I think you mean Sanitize, rinse, repeat. Nothing in your write-up includes actually cleaning the kegs. Starsan is a sanitizer, not a cleaning agent.

What makes you think using pilsner and pale malt will make a dark(er) beer? Also 6.6 lbs of grain seems really light (weight-wise). Is this a 2.5 gallon batch? Eliminate what extract? Above you say you're using 6.6lbs of grain, nothing about extract..... It's not incredibly hard...

I don't understand what's wrong with bubbles in the line during transfer? Oxygen is a good thing prior to fermentation. Food for the yeasties.

If you don't like bitter beer, don't use hops at the bittering stage (i.e. no hops until flameout). Or you can try FWH (first wort hopping), where you put a small amount in the kettle as you are collecting your sparge runoff (say 0.5 to 1 oz). Personally I do not like bitter IPAs either, and...

I think you're misunderstanding what's going on. You can get the beer as clear as you want in the carboy, but if you're bottle conditioning the beer, more yeast is going to be produced inside of the bottle by definition. That's how the CO2 is produced to carbonate the beer in the bottle...

Dumping the amount of KMS needed for what you describe into beer is not a good idea, as it will leave huge amounts of potassium behind. In wine that's not a big issue because more potassium comes from the grapes themselves. Not so with beer. You shouldn't have any oxidation problems with...

You got it! You're up.

At least 2 weeks. Let them fully ferment out, or you'll have exploding bottles. After a week or so, take a reading, and then every 3 days afterwards. Once you have a stable reading twice in a row you can safely bottle.

The yeast you used should have an estimated attenuation percentage (something like 80%, etc). You can take this number and subtract it from 1, multiply by your starting gravity and it will estimate your expected final gravity. For instance, if your yeast attenuates 80% and your OG was 1.070...

"Lager 101" and can't even get the definition of "lager" correct. LagerFail.

Nope, but you're within 100 miles of this town.