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Wanted to update this thread with my ending situation: E-mailed blichmann customer support and they ended up sending me a replacement handle with co2 button.

No problem, the YouTube channel name is Wolf King Brewing, and the photo is the same as my profile photo here on HBT. Cheers!

Thanks man! appreciate the support, there will be lots of content in the near future both brewing and beer related.

Fair point, that being said the channel is actually not built around sharing brewing recipes, but more so tying folks into my process in a way that may be entertaining. The challenge of making a good tasting, clear beer in 10 days is more of a novelty than a "How to Make Beer Correctly" kinda...

I appreciate your feedback and honest opinions! Definitely going to be showing results from now on, that's very helpful to know. I do like the idea of sharing past experiences, the only issue is that I have to be careful because I can talk forever, but I will quickly talk TOO much and take up...

Appreciate it!

Thanks man really appreciate the feedback. I totally agree with the first 2 points but unfortunately they seem to contradict each other haha. That being said I am switching to a format as of Ep. 3 wherein the beer is done prior to recording, and I can re-cap the entire process, and show the...

Hi all! Hope everyone is safe and well going into pandemic year 2. I recently started a YouTube channel that is centered around all things beer & brewing, and am looking for some feedback from fellow brewers! I have always been so drawn to content creation in many forms, and even worked in...

Recently got a beer gun version 2, and upon hooking everything up I found that when pressurized(3-5psi) CO2 is coming out of the gun at all times, regardless of if I am pushing down on the lever that is supposed to apply the gas. The lever seems to operate smoothly but the gas is coming out of...

I am tinkering with a recipe for a sour fruited IPA that I will be brewing this month, and I was looking at fruit options. I want to have watermelon & passionfruit but after looking through homebrew stores I am more or less looking for ways to save cost. The cans of puree that are recommended...

Got it, thanks for the tip. I'll go with my smaller volume mash and then sparge my way to my full volume boil. Thanks!

It's a good point! Why add more variables than needed? Definitely a valid concern, and something I have spent some time thinking about. That being said, in this case I do feel confident, the base wort that I am making and splitting into the 2 batches is very simple & straightforward, most of the...

Here's my situation: I am planning on (finally) jumping from extract brewing to brew in a bag, as I am sick of buying extract and I want more control over my finished beer. I am planning to brew a NEIPA batch that I will be split into 2 fermenters, which will each get different dry hops, yeast...

So recently brewed a "Hazy DIPA" with the Dried Voss Kveik, and wow that stuff is fast and extremely attentive. Pitched 2 11g packets rehydrated for a 6 gallon batch. OG was 1.074, Finished right around 1.008 :oops::oops:. Didn't expect it to eat up so much sugar but I also have experienced...

Hello all, My question is simple, or so I thought. Do I need to have separate equipment to handle a sour in which I use only the Lallemand Philly Sour yeast? As I understood it after my research, it is only yeast and NOT bacteria, so there is no risk of 'infection' of my equipment. I threw...

Got it, thanks for the explanation. I think it clicked in my head just as you were typing your response. So in this case I may have gone with too much water pre-boil and accidentally diluted things on the front-end. I sure wish I had better idea of how much boiled off and how much wort I...

A fair point. I did add 3.5 oz of hops to the kettle at burnout which seemed to create a lot of sediment. The remaining stuff in the kettle looked like mostly sediment and trub. That being said; This is where my green-ness and inexperience shows and I ask: If I have boiled 8 gallons of wort down...

Interesting, I believe I found a calculator like what you mention on Northern Brewer that seems to want the Brix and SG after fermentation, and spits out OG and ABV. I'll give this a try and see what I come up with. Pitched a healthy amount of Voss Kveik yeast fermenting at 98F so it should be...

On the matter of reverse figuring the OG, I actually do have a refractometer that I just got recently and have not used much yet. What is the process for doing this after fermentation?

Could definitely give this a try. I have a 5 gal kettle that I used to do partial boils in.