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I only brew beers in this range and have found 5g per batch (5G / 19L) of yeast nutrient does the trick. I haven't tried without or doubling it BUT I haven't needed to either. Ferments take off quick, finish where they should and produce the appropriate esters (oslo, voss & ebbegarden). This...

Those type of clips are also on water filter cartridges. To be honest, I'm not sure what the purpose of them are. As far as the valve goes, 10 psi is a fairly decent amount of pressure. It sounds like your current ferment is producing less than that. If you are looking for assurance, I'd...

I've been doing this for years on my non-big beers. I see absolutely no reason to go back to 'regular' fermenters. Correct. Putting the in-line valve in water serves as a better read on the ferment than just a solid 'hiss'. The only thing I would advise is underfilling your keg slightly...

Simple is as simple does. This is the best 5 dollars I've ever spent on brewing. It's already set at 10 psi so there's no tinkering or guess work with a coarsely threaded spunding valve. 10psi will get you about half of your carbonation. Otherwise, with this in-line regulator submerged in...

Were you able to get Kveik yeast shipped over, procured locally or did you dry it yourself?

German Ale yeast will accomplish what you are hoping for. It's now offered in dry format too (K-97)

For the ultimate in white-knuckle rides, keg ferment with 1318, ferm cap and a spunding valve.

Easy Jack is out of this world.

Is beer a common drink or a special drink for you? It's the only drink for me. :(

I'm a big fan of this one Very Small Modern IPA Author: Terry Foster Issue: September 2015 Very Small Modern IPA (5 gallons/19 L, all-grain) OG = 1.037 FG = 1.009 IBU = 27 SRM = 7 ABV = 3.6% Ingredients 7 lbs. (3.2 kg) Maris Otter pale ale malt 0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)...

I don't have the issue of the magazine you are referring to but 6 days at 90f is longer than any other instructions I've ever seen. Most call for 1-3 days to kettle sour. It depends on your lacto and how sour you want it. Sample every 12 hours or so and measure with a pH meter (or don't) but...

I measure the amount of water I need with kegs. For example, I need about 2.75 kegs of water to make 2 kegs of beer (losses due to grain and hop absorption, boil evaporation, replenishing my yeast starters). It might seem strange to measure water with kegs but, to me, it makes perfect sense...

Quick plug for HaliFaxHops. He's legit! Picked up a bunch of Cascades last year and they preformed beautifully. Cheers!

OP, I've been diligently working on a good session 'ipa' for the past 6 months or so and this is what I've come up with: 95% pale, 5% light crystal = 1.030 post boil wort mash high, really high, like 163f high NO hops in the boil, 4oz of hops for a hop steep for 30 minutes @ 170-175f...

Title says it all. Seems a few years ago, it was easy to find somebody that would do it. Now, I've hit up nearly 10 companies and nobody will have it. Any leads?

I've been using milk kefir grains. 2L starter in a PET bottle in yogurt maker with a C02 carb cap to purge. Then that added to 5 gallons of wort gets me to Low 3.x pH in 2-3 days at 90f. Super clean.

That looks like mine. I used the original coleman bulk head + a stainless steel braided supply line + a keg post O ring. Pull back the stainless braid part, heat up the Oring and roll it over the plastic hose part of the supply line. Put the Oring + supply line combo on the inside of the...

What temp is everyone doing their pasteurization rests at? I do 75c but haven't been brave enough to go any lower. Sent from my iPod touch using Home Brew

What temp is everyone doing their pasteurization rests at? I do 75c but haven't been brave enough to go any lower. Sent from my iPod touch using Home Brew

Sent from my iPod touch using Home Brew