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Brewed a 3g batch for Superbowl. 6873+3= 6876

Any idea where he went? His channel is gone!

It was ridiculously priced. It's free for me though! I reached out to the company and am just waiting for an answer. Just thought I'd ask here as well!

Hi there, I just came up on a Harris specialty gas regulator at work. It's from grainger and seems to check all the boxes that the taprites, kegcos etc offer. It's rated for 3000lb inlet pressure and 0-50psi outlet. It has a CGA320 connection and is new in the box. I'm in the market for a...

Brew a 2.75 gallon batch of this last night. Came in a little high on the OG at 1.050, but I’m expecting a tasty beer! My hydrometer sample was already clearing up nicely as I was letting it cool.

I can't seem to find a solid answer on this question. This will be my first attempt at kegging and am a little nervous about force carbing this keg. I picked up a 2.5 gallon torpedo keg and have a BBQ on Saturday. I have a batch of a citra pale that just finished up in the fermenter after 14...

Funny, I was just reading this thread thinking the same thing! I've got a huge styrofoam shipping box that I put my brew kettle in to keep mash temps and it usually drops 1.5-2 degrees over a 60 minute mash. I'm not complaining, I love my simple simple system, but damn these things are pretty!

Are you using a temp control device for fermentation. If so, you can take the probe and let it sit in the ambient air in the freezer. Set it for your desired temp and set the differential 5 degrees off and let it do the work instead of your freezers thermostat. Wish I would have thought about...

Actually it was frozen solid also! :ban:

That was one of my first thoughts. It was frozen solid, which makes me worry the carboy wont survive this without some wear and tear.

I was shooting for 40 degrees to cold crash. I truly didn't think this fridge had the capability of getting into the 20's. It's danby dar440 I believe, which is a fridge only non freezer model. Good to know I can make beerscicles this summer.

I lowered the thermostat last night and it's thawing as I type this. I'll drop by the LBHS today and grab some us-05 and pitch a few grams. It never dawned on me that I'd be able to save it!?!

Thought I'd share this, just to help put smile on someone's face! I'm a new brewer with only a few batches under my belt, 5 to be exact. I brewed an American wheat a few weeks ago and split the batch, half I racked on to raspberries and the other half I bottled. A few days ago I sampled from the...

I watched a few of the videos from Jaded Brewing and their tips on increasing efficiency of IC's. I've only use mine three times (not a jaded chiller, its a fermentap I believe) but this last batch, I cooled with 67 degree water and was down to 74 in 11 minutes. They recommend moving the chiller...

It's my first time using US-05 and its definitely living up to its reputation. Like I said above, I bumped it up to 68 this morning and I'll check on it tonight. I'm considering splitting the batch and racking 2 gallons onto the raspberries and bottling the rest when its finished. I'm curious...

I bumped it to 68 before I left for work this morning. I should have snapped a picture of it, but it does look about finished. First batch that I've hit all my numbers on so I'm stoked! Hey I see you are on the peninsula, I'm in San Jose. Any clubs you can recommend in the south bay?

I've only got a few batches under my belt and want to check if this seems right! All grain American wheat recipe, OG was 1.042 which was expected. Mashed at 154 for 60 minutes and fermenting at 63 degrees using US-05. I was aiming for a dryer finish. Today is day 5 and I noticed the Krausen fell...

Question for you trippel. How were you using the needle valve? To fine tune the flame or to increase it? I did a test boil last night and it worked well but I just the left the needle valve open all the way. I used the regulator to increase or decrease the intensity of the flame. I agree with...

My home water is terrible, hardness as caco3 is 327ppm, TDS is 460ppm and when you boil water the amount of bicarbonate left is crazy. It doesn't make it easy to brew beer! I will definitely try building my water over the next few batches just for comparison. I'm trying to find a good time to...

I was thinking the lactic acid would bring my mash ph down to the 5.3 level it's at now according to the spreadsheet. It was closer to 6 without the acid. I'll try the yellow balanced profile and see what I come up with. Thank you for the advice and thanks for putting together Bru'n Water! I'll...