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This is a new keezer build. Using 5/16" ID red gas hose and swivel nuts. Tried both an oetiker clamp and a worm clamp. Getting a strong leak even at 10psi out the hose at this connection. I'm using the piece recommended on the kegconnection website: "Our 1/4" Flare to 5/16 Tubing (FFL to...

I'd put them into a new starter and see how they perform.

You've created a hypotonic solution. Water diffuses from higher concentrations (distilled water) to lower concentrations (inside your yeast cells).

I am putting together a keezer build and was planning on doing all MFL. I am noticing to do MFL on the taprite 3-way secondary regulator I am getting adds about $30 vs 5/16" barbed. I don't imagine that I'll need to take apart the gas line very often/ever. I'll still do swivel nuts/MFL on the...

Wow, nice setup for you first brew. Making a starter and collecting fermentation data from the get go!

I've never added fruit to a "clean" beer before but have with sours. I'm actually adding blackberries for this first time this week to a year old flander's red. I'm going to be adding thawed and crushed frozen store-bought blackberries at 1.5llbs/gallon. You want to add fruit after primary...

I have one of each style of plastic and love them both. They are so easy to clean and you can sanitize most of your equipment in it while you brew! Plus the periodic bloody glass carboy accident pictures on here were freaking me out. My first one requires some effort to get it screwed on...

I should add that I don't do a real whirlpool but put in 5 minutes to account for time that the beer will still be hot between adding the cascade at flameout and when the immersion chiller will get the beer down to temps where IBUs will no longer be extracted.

This is my first attempt at formulating a recipe. I have 7oz (dried) of hops that I grew this year that I want to use for aroma/flavor in this beer. I also have a little left over Galaxy for flavor/bittering. The IBUs as calculated by beersmith come out where I want them but I'm hoping some of...

Got a little more cascade 1265.72oz + 2oz = 1267.72oz

Thanks for responding, I'll check those resources.

Last Cascade plant in my yard with cones on them still. Willamettes (so small!), and Centennials are all picked.

865.9+ 0.8oz Willamette +2.2oz Centennial + 2.6oz Cascade=871.5oz

I have a year-old flander's red that is about to be bottled. After sampling it I think that it would go nicely with some blackberries, so I'm going to split it and fruit half of it. I see that Oregon Fruit doesn't can blackberries in water so I'm thinking i'll use frozen blackberries at...

I do the same, but brew double batches and fill 2 kegs. If I get the itch to brew again before the kegs are kicked I empty the kegs into bottles. Bottle into cold bottles before you take the keg out though. If you move the keg and then bottle you'll have lots of sediment and foam when bottling.

By far the prettiest beer I have brewed. A blueberry berliner weisse.

Carry a six pack holder by the handle that has been at the bottom of your keezer for months. Don't do that. Oh yeah and wake up your sleeping baby with the sound of breaking glass. Don't do that.

Just did a sour wort a few weeks ago and maintained 110 deg for 4 days easily in a 70deg garage: -Soured in a purged corny keg -Fermwrap taped around the corny keg which was in a large bucket -Fermwrap plugged into a STC-1000 thermostat -Bubble wrap and blankets in and around the bucket...

Add 2oz of lactic acid to a sour wort instead of the intended 2mL. Don't do that.

2L starter wort with a variety of Avery and Crooked Stave dregs added. It looks a lot like the previous poster's pellicle.