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If anyone is familiar with the Portland Maine area and the beer scene, I am looking for some recommendations. My wife and I will be vacationing there this fall and we are big fans of New England IPA's as well as BA stouts. Looking mainly for good breweries, but nice tap houses are also...

True, there will be some sediment left over but lucky for me this a hazy NEIPA and it is the identical beer that was in the keg previously. Who knows, maybe it'll make it even better!

I transfer through a filter and typically don't see much junk going into my keg. I pushed the new beer through the out tube so that probably dislodged most of the sediment there. What little sediment is left may take a day or two for it to settle at the bottom just like any kegged beer, but I...

For those of you keeping track, yesterday I ended up re-using the detritus-laden previously-used keg and filled it with my new fresh delicious NEIPA. I listened to several of you and decided to do the closed transfer to keep things fresh. Not sure why I was going to open the keg and use an...

But, what if it ends up tasting just fine? That would be an example of Lazy AF saving time and effort resulting in an outcome that may not be discernible by the human taste buds. The beer shouldn't be mad at me for streamlining a process!

I just kicked a keg of a NEIPA I created and conveniently I have another 5 gallons of the identical beer that just finished fermentation and is ready to keg. I usually do closed transfers from my glass fermenter to my kegs but I am contemplating just opening the kicked keg and refilling it with...

So is it safe for me to assume if I want to carb at 30psi, unless I buy twenty-some feet of dispensing beverage line, there would be no way for me to pour a well carbonated glass of hard seltzer? I was hoping I could simply leave the gas on it all the time at 30psi, but when I want to serve I...

Yeah, sorry, I guess that really isn't an option for me. My other question about carbing and serving pressure is what I am most interested in pursuing...."Is it even doable for me to keep it at 30psi, but when I want to serve it, vent it and then set it to some other serving PSI (and what)? Or...

I have 3/16" serving line and probably about 8' of it for my picnic tap (which is what I am using). So how many miles of it would I need to serve at 30psi? Is it even doable for me to keep it at 30psi, but when I want to serve it, vent it and then set it to some other serving PSI (and what)...

So I have no plans on getting 100 feet of serving line. I just don't really know what level of carbonation I should be shooting for in this type of beverage? And whether I need to vary it for serving or whether I can keep it the same for each (carbing and serving)?

Made my first (and probably only) batch of hard seltzer for a party I am having, but I wasn't sure of the best way to carbonate it in my kegging system. Everything I read says to carbonate at about 30psi. About how long do I carb at 30psi (or do I leave it there permanently)? I am getting...

Good questions and yes I do update the profile based on my desired mash temp. I have several profiles saved based on my most common mash temps. In this particular recipe I brewed, it was pretty simple with must Rahr 2 Row, German Munich Malt and Briess Caramel 60.

Checked out against each other. I feel it would be VERY coincidental that two thermometers were both off by exactly the same amount. Furthermore, I have checked these thermometers against others as well and never had any issues with my mash temps. I feel pretty confident that my lower FG's...

Okay....my mash was about 151 and it didn't move at all in the 60 minutes rest period. I had two temp gauges on the mash and they both checked out so that I know was accurate. My beers always taste fine, just found it weird that I always finish lower. I suppose I could test my hydrometer...

I often hit my OG numbers pretty closely, but I seem to always finish well below estimated FG. Most recent example was a rather simple all-grain American Amber. Beersmith3 estimated OG of 1.046 & I was 1.047. BS3 also estimated FG of 1.011. I used a single pack of Wyeast 1056 that was about...

Yes, when filling the keg with starsan to purge. I assume the goal is to fill the keg 100%, but I would think when u hook up the co2 the water could come back into the regulator when the keg is 100% full (even with cut-off co2 tubes)?

Also, are most of u filling the keg to the absolute top so it is just about overflowing? I am always concerned about the co2 tank taking in water when pressurizing. Just curious how high is too high? Or doesnt it matter?

That is great info...thanks. And sorry to make you retype so much of that since I clearly did not understand it the first time you explained it. I think I either read too much or too little into some of these posts & miss the basics. Or I'm just not the sharpest tool in the chest :)

Ah, gotcha. That's brilliant. There really isnt a need to have the gas tube extend beneath the surface is there?

How is that jumper any different than just a picnic tap? My dip tubes are cut down maybe 1/2" and no matter what I try I hear a decent amount of starsan left in the keg. I don't think I understand how turning the keg upside down would help. I also don't understand Robert65's comment "After...