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This will be for a Keezer, all lines will be at beer temp. So that eliminates 1 potential issue. I've been reviewing calculators and articles all morning and have come up with line variations, from 1ft to 8ft. And different styles of beer may need different lenghts depending on carbonation...

Does the length of the beer lines matter? I read on a LHBS website that the beer lines should be 6ft to minimize foaming. Is this true? Seems a little long. Does length of the beer line effect foaming?

Sorry, I should have included location. Glen Ellyn IL. Edited location

For free, pick up only. Chicago West Burbs. Glen Ellyn 3 cases of 12oz bottles 1 case bombers 2 case of green 750ml wine bottles 4 1 gallon jars with lids 2 5gal pin lock kegs First come first serve. Update , closed. I don't know how to delete post.

"Alpha-amylase is the second enzyme that is used for starch conversion. The optimal temperature range of alpha-amylase is around 155–162 °F (68–72 °C), although it is still active to a lesser degree at lower temperatures. Alpha-amylase attacks starch molecules at random points along their...

That's one happy hydrometer!

brewgr.com/recipe/44304/initium-recipe?public=true Sorry for the delayed response. There's the recipe. Hopefully the link works. I used a lot of Patagonian malts because they had so much more flavor than the others. I buy at a HBS that encourages munching on grains before you buy. The grains...

It was a 5 gallon batch. First that big. Was a great first try and got the math to tweak next batches that size. Good point adding the bottling yeast to the barrel is a bad idea. Could force to keg with bottling yeast and fill bottles from there, to minimize oxidation.

Not sure if I should have posted in bottle/keg forum but here I go. Brewed a big RIS stout, BCBS esque. OG was higher than intended @ 1.160, finished @ 1.057, approximately 13.49% ABV. After fermentation I CO2 forced over, to a CO2 filled, rye bourbon barrel and it been sitting there since...

I'm 43. It's been intermittent. When I do brew it's 5 gallon batches. At times I've had 10 gallons in the fermentor. I originally started with 2 others guys. But they cop out all the time and do no research. It's like pulling teeth to get a brew day going while offering cellar beers to drink...

I brewed a Classic Vienna Lager, name of the recipe, out of the Jan/Feb issue of Zymurgy. It's been lagering for a month now, not sure what lagering is. Prior to this appeared to hit final gravity. When I pulled out a sample today, there were lots of bubbles in the beer. It tasted great. I...

Brewed my first Lager a few weeks ago. Not much of a lager fan, small handful that I find drinkable. One in particular was a Vienna lager and just so happens latest issue of Zymurgy had a Vienna recipe. Thought why not, one more style under my belt and I won't need my freezer chest fermenter for...

I once found a mouse in a bottle of beer a.

Find any verified recipe info on those? Or any resources to get close?

Just got my report, plan on using bru n water. In the meantime what do you guys think of the water profile? Anything look negative? pH 7.9 Total Dissolved Solids (TDS) Est, ppm 189 Electrical Conductivity, mmho/cm 0.31 Cations / Anions, me/L 3.3 / 3.3 ppm Sodium, Na 8 Potassium, K 2...

Good point Yooper. Thanks guys!

I moved to a new town and my PH is magically falling in to place as it had been. My past few IPAs havent been quite on target, taste wise. Even recipes I brewed multiple times. So I checked the PH. In the past Ive been right on the mark 5.2-5.3. My last batch was 5.7ph. I checked going...

I have a Criterion 7cbf( fits 2 carboys) not very big but didnt want to take up much space. Temp control is a Johnsons A419. Set up has been working flawlessly! The freezer was on sale at Menards for $120, work had sent me a $100 gift card for Christmas....was well used!

Any jerk can make wort.... Its making a good beer thats the trick