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I can try a tighter clamp. Just to confirm that I'm not completely dumb -- do I have the line set up correctly in my earlier description?

The gas line is 5/16" ID. The barbed swivel is a 5/16" barb. It is not particularly difficult to push into the gas line but not easy, either, nor loose in the line. It is impossible to pull the barb out from the line. The worm clamp is very tight. I've done the water-submerging and the bubbles...

Hello. Please forgive any exasperation in my tone as I have drained two complete tanks of CO2 and have no. freaking. idea. what I'm going to do. Honestly, this is the closest I've ever come to giving up entirely on homebrewing and it's because of kegging and its complexity. Let me show you...

So, how did this beer turn out?

Another update for everybody! The dry champagne yeast sat idle for about 5 days with no change (temperature, shaking, swirling or otherwise), then it began to chew through the beer. By the time I'd realized it was active, I had already bought some 3711, so I tossed that into the mix as well and...

Should I reduce temperature to the yeast's recommended range?

Yes and yes. It just went in and did nothing.

It is time for an update! This beer is still fermenting several weeks later. A few days ago, I sprinkled Lalvin EC-1118 Champagne Yeast directly into the fermenter. The beer was still about 95F/35C when I did this, and since the yeast has done absolutely nothing in four days, I'm guessing that I...

I saw that also -- and wish I had followed the advice from the beginning. Is there a way to recover from the current "stuck" situation? Can I "switch" to an open fermentation at this point? (This seems like a bad idea to me.) I saw a bit about pitching some Safale-05 Champagne Yeast, but I'm...

This is a really good point. I used my typical blow-off tube setup, with the end of the tube immersed all the way at the bottom of a one-gallon milk container. I have never had to deal with "pressure" being a factor in my fermentation. Is it possible to "switch" to an open fermentation at this...

I've done that already, and the Tilt is reporting the actual gravity, which is to say, we still have about .0020 until we're even close to my expected FG. Everything I've read about this strain is that it needs hot temperatures, or lots of time, but I haven't heard anything about it needing both.

Hi everybody, I brewed a Saison Dupont clone attempt 11 days ago, and dumped two smack packs of Wyeast 3724 at 82F/28C in after six minutes of whirlpool aeration using an electric drill & paddle. I have a temperature-controlled conical fermenter with the heat cranked up to 92F/33C (the highest...

Good afternoon, maltman. I “tried” to cold crash the beer with my janky setup, but as you can see from my fermentation profile, it was not entirely successful. https://www.brewstat.us/share/2769/ommegang-abbey-clone Nonetheless, I bottled into Belgian bottles at the conclusion of that graph...

Good morning everybody. I'll start by thanking all of you who have provided answers to the dozens of questions I've had as I got started with brewing a few months ago. Your threads, Google, made brewing possible for me. This forum has been an invaluable resource, and I am grateful to you all...