I have a pH meter ($50) and use it throughout the entire brew. I check and adjust my strike water, sparge water, and check the mash first runnings, and sparge runnings.
Welcome David. You'll fit right in, you'll find everybody from high dollar turn key brewerys to dirty old boot open fermenters here. With that much seat time, you may be quite the contributor.
I do know that yes, you can sugar carb in your keg, and it will do so better at room temp, however the amount based upon serving temp I'm not so sure. My guess would be to carb it as if the serving temp doesn't matter, but that is just a guess.
If your gravity is off, it will change the sweet:bitter ratio I believe. Overshoot gravity should be on the sweet side, undershoot it and it should be more bitter. I could be wrong.
I’d top it off to try and hit the gravity so you will know the flavor that the recipe should produce.
I liked Ozark. Also, Dead to Me and Santa Clarita Diet. I've been wanting to watch Handmaids Tale but since it's outside season, it'll have to wait for inside season.
Had a few of these tonight and really like them. Not well versed on IPAs, but this and NEIPAs have been doing it for me. Even had a hazy that was strong hop aroma, and not overly bitter. Now if only someone could point me in a direction to build a recipe or offer suggestions.
Hook up the line from your co2 to a black fitting, put it on the “out” post, crank pressure to 30, and sit there and rock it for about 30 min. Switch the fittings back to normal. If it’s already cold, you can enjoy a beer in a half hour. It won’t have great head retention, but it will improve in...