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I cleared the poppets and dip tubes and we're good to go now. After this keg kicks, I'm going to replace the o-rings and everything to be sure. Thanks for all of the info.

because like things simple, I just use a picnic faucet with my corny keg. I've got dialed in etc so I get good pours and what not. This round, though, when I pour a pint, the beer that's left in the hose (from the keg out to the faucet) empties out. That's not supposed to happen, right? I...

This recipe is partly based on what I have on hand and research, including the BJCP style guide. This seems like a category that has a lot of leeway as to the final product. All Weyermann malt, AG, I'd really like to do a double decoction (122, 147, 156, infuse to mash out) but I haven't made a...

Libraries are great brewing resources. We have four county wide system here so we get materials from any of the member libraries. It opens up a huge trove of information. I used the be on the Board Of Trustees so I'm a constant advocate for local libraries.

A lot of libraries allow patrons to request materials that aren't in the collection. My library has a form I fill out. They buy the book and add it to circulating materials.

'Tis

Are you sure? That doesn't look like pellicles I've seen in other infection threads. IDK, I'm just wondering.

I just brewed an AIPA usin Imperial A62 Bell's House Yeast with a MFG date of March 2019. Made two 2-liter starters and had no issues with fermentation.

Temps depend on yeast strain. If the range is 64-74 I'd shoot for the low end of that. High temps early in fermentation lead to off-flavors and fusel alcohols. I have a chest freezer plugged into an Inkbird controller for cooling and a desk lamp without the shade in there for heating. For US05...

I'd prefer something with a longer handle with all that hot mash etc.

I was going to use the Caramunich since the original THA grain bill calls for 8oz of C40 and I only have 6oz on hand.

Where di you guys get your 32oz dipper from? Places I've looked at online charge insane shipping rates.

I'm not trying to clone Two Hearted. Just using what I have on hand. Thanks for the input everyone!

My next brew is going to be a modified Two Hearted AIPA. Edit: 60 minute mash at 150F. 5lb Briess 2-Row 5lb Crisp Maris Otter 3lb Briess Pale Ale Malt 0.5lb Weyermann Vienna (left over from a previous brew) 6oz Briess C40 4oz Wyermann Caramunich I (left over from a previous brew) 1oz Azacca...

Interesting. I've been doing a single batch sparge that I let sit for 10-15 minutes and I get 65-67% pretty consistently. Next brew I'll split that into two batches with the extra time and see what I get.

I haven't brewed NEIPA yet but isn't 2+ lbs of oats a lot? I wonder if that had anything to do with it. As I look at your recipe, I doubt the 2+ lbs of wheat did you any favors, either. Rice hulls might have helped loosen things up a touch and given you better drainage. Just a thought, though.

I agree with How To Brew and Brewing Classic Styles. That way you don't get buried in too much info before you really have a grasp on what you process will entail. Once you get your process down and get a few batches under your belt, you can move on to more specific titles like New Brewing Lager...

Best thing to do is grab a copy of New Brewing Lager Beer. Greg Noonan does a good job explaining what enzymes work in which temp ranges and where they experience peak activity. ALso check out braukaiser's site. He goes in depth on the different rest temps and decoction mashing...

There's no way to know for sure without a picture. Bubbles could just be gas escaping, could be a infected, who knows? If the wort makes it into the a clean and properly sanitized fermenter it could keep for a bit before the yeast was pitched. Five days might be pushing it. I usually chill down...

I use 4oz, by weight, in 1.25 liters of water. Boil that for 15 minutes and I get a liter of wort at 1.040. Pitch within the yeast's temp range and let it go for a day or two. Chill to settle the yeast, pour off (decant) the spent wort leaving enough in the bottom to mix up the yeast and go...