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That might be what is happening - when I drop it to 15 PSI do I need to bleed the corny? If not it will have residual pressure correct?

Hmm...when you say losing the carbonation when dispensing....how would I prevent that?

First try at making my own hard seltzer. Fermentation got me to about 5% ABV. Decided to force carb in my kegerator. I set the pressure to almost 50 PSI, but after over a week, It seems like there is zero carbonation. i know the pressure is in the corny keg as it shoots out strong when I...

Thank you - Here is the link to the recipe I used. https://brewtogether.com/2019/10/20/homebrewing-hard-seltzer/ I did 5lbs of sugar in the boil - cooled to 80 degrees - followed the instructions on the Ec-1118 Yeast, and added 2 tsp yeast nutrient. OG was 1.040 and after a week 1.048...

Hello - I have a few batches of beer under my belt, and am currently trying a hard seltzer. I seem to be stuck for about a week with very slow fermentation. I followed a recipe found online and used EC-1118 yeast. Fermenting in a 78 degree environment. I checked gravity yesterday and it...

The only reason I am adjusting it is because I need to order more yeast anyway. So I figured I might as well try to kick it up a bit. My yeast sat in the box on the table in my dining room at about 78 degrees for over a month. Do you think it is still good? Dry Safale us05

Thanks...should I add the same type of dry extract? 1 lb more?

I have about 5 batches under my belt, but I have not brewed in about a year. I finally have some time to brew and I have a simply beer IPA kit. The last beer I brewed was a double IPA and it turned out great. The kit comes with 6lbs extract syrup and 1 lb dried malt extract...Briess...

Thanks....I was just worried after fermentation it could get an infection. I will let it be for a few weeks.

So even though the seal is leaking somewhere I can leave it as is?

On my third batch. I brewed a Brewers Best Double IPA on Monday. I followed the instructions and had everything properly sanitized. I know I am only two days out, and I can smell the beer when I open the chest top converted fermentation chamber, but I am not getting any activity in the...

I am about to transfer my brew to my corny. I would like to bottle a 6 pack and keg the rest. Can I use regular sugar in each bottle to carb, if so how much? I will put the keg on gas to carb.

The yeast packet said to rehydrate, but the Brewers Best instructions said very clearly do not rehydrate. I wonder why it would say that? I ended up getting a free chest freezer..small, not pretty, but does the trick. I figured with all the great info on this site I could build one pretty cheap.

It looks like it was bry-97... It was the yeast that came with the BB Kit. This is only my second batch and I have not done any experimenting with yeast yet.

I used the cup of water as a check to make sure the freezer was on target.

Thanks h22lude....what is the best way to make sure the temp inside the bucket is correct? Should I set the freezer to be under 60 degrees. I took the sensor from the temp controller and taped it to the side of the bucket as well. I also insulated the sensor with bubble wrap.

I have my second batch currently at 7 days since brewing. Based on the Gravity Readings it looks like it is at about 5.25% ABV. It is a Brewers best cream ale. I tasted it after I took the reading and it had a slight green apple taste. I pitched the yeast at 70 degrees and fermented in the...

I finished my second batch. I did a Brewers best Cream Ale, but instead of topping off up to 5 gallons, I left it at just above 4. What should I expect out of this brew?

I want to try to brew something close to Swamp Ape from Florida Brewing Co. I have not brewed a 10% beer before...will it be complicated or can a guy with only 4 batches under his belt make this happen? Thanks in advance

Is there any harm just fermenting in my bottling bucket. If I don't plan on moving it to a secondary my thought is that this would be less chance to introduce oxygen to the beer. My plan is to bottle a six pack or do and keg the rest.