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Hmm, so is there any other way to find out if the beer in my keg is overcarbed? If I don't know what the problem is, it is also hard to find the correct solution. I did not fast-carb by shaking, I set the beer at a desired temp/pressure according to one of those carbonation charts. After a...

New to kegging and having a couple of questions and problems. 1. Does overcarbonated beer have anything to do with foaming while using a beergun? The main issue now is that when I try to fill the bottles after two weeks at the correct temperature / psi, I get bottles full of foam. Only foam...

Yeah so it will be my first BIAB try. I mostly wondered how much water I should start with, to end up with 5 gallons in the fermenter. So what should be my pre-boil volume? 6.6 gallons like in the recipe? If I understand it correctly, I just bring 6.6 gallons to the mash temperature and then put...

So I tried to modify Bell's Two Hearted IPA to something with malts I can get my hands on. The recipe is now as follows: Centennial IPA (5 gallons) 19 Liters Water (bottled) 4.5kg Pale Malt, Maris Otter (3.0 SRM) 0.75 kg Vienna Malt (Weyermann) (3.0 SRM) 188g Caramel/Crystal Malt (20.0 SRM)...

Clear. Can I keep this batch just to see if it would ever clear up? Or does the infection have an influence on that? Good tip on the headspace, did not consider it yet!

Cider looks like this after two months. Did not clear up at all, even though I added some pectic enzyme. What's the white stuff on top? Infected? Also, any ideas why it did not clear up?

The part going from the sink into the floor is visible and accessible. Can't go under the floor/behind the walls though. What do you mean with that slope calc/code? Unfortunately the room in which that sink is placed is too small for that.. I don't get that last part. I can't draw the...

Uff.. that's not a cheap one. I guess running some pipes through the wall will be a better option then.

My basement has a small separate bathroom with toilet and sink, but I want to get an industrial sink for cleaning purposes. The problem is getting water to- and from that industrial sink. I could install an y-adapter under the existing sink and run a hose from that to the industrial sink...

Well, that's what I thought. The cooler was 25 liters as advertised (6,6 gal), but after throwing in the 14 lbs of grain, I think max 8-9 quarts of water fitted in there. I am kind of sure now that despite telling me this was a 25L cooler, it is probably not more than 18L (just under 5 gal)...

I'm gonna go for this method, as it's the only option right now. I live in Tbilisi, Georgia, so shipping DME from the US is too expensive. So is shipping a 10 gallon cooler .... I will adjust my mash thickness to 1:1, meaning I mash in with 3.5 gallons, and add up the rest in the batch...

Yeah, that is exactly what I thought. Could I go 1/1 (in that case 2.52 + 3.5 = 6 gallons)? How exactly does this work, in which stage do you make up for the less water that you used to reach your pre boil volume? In the sparging, or?

Yeah, that's what I got out of it as well. But when I filled up my mash tun with the grains to test, it was already quite full. How much water would actually fit in the grain bed? That is the main concern. Also, I don't understand how my Beersmith recipe comes out at 17,5 Qts strike water, which...

I have a mash tun of 6.6 gallons and my recipe (batch sparge) consists of a 14 lbs grain bill, which with a ratio of 1.25/1 comes down to adding 17.50 qt of strike water and then sparging in two steps of 2.56 gal and 2.56 gal. I am afraid the strike water won't fit in my mash tun.. What are...

Okay, so I'm gonna go with a batch sparge and a mash temp of 152. Thanks :)

I have another question related to this recipe. So the original recipe asks for: 18.75 qt of water at 165.4 F / mash temp 153.0 F / 60 min - Batch sparge with 2 steps (0.61gal, 3.50gal) of 175.0 F water - Add water to achieve boil volume of 7.00 gal - Estimated pre-boil gravity is 1.058 SG...

I am fermenting 1 gallon in a 2 gallon carboy. There is a lot of headspace indeed. Do you mean I should pour everything through the strainer, or try to leave the sediment behind? And what does it mean for the fermentation process when I'd top up with more juice?

To be honest I don't know my efficiency, I should really calculate that once. Thanks guys Edit: Is it safe to assume that it is most probably around 72%?

This is how it looks like after a week without dilution. Will the thick part sink more or is this it?

So my attempt to tweak the recipe to optimalize my ingredient usage would be: 11 lbs Weyermann® Pale Ale malt (3.0 SRM) 2 lbs Weyermann® Vienna malt (3.0 SRM) 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 8.0 oz Weyermann® CARAHELL® (2.0 SRM) 0.89 oz Centennial [8.70 %] - Boil 60.0...