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I have an asco gas control valve for sale. This is perfect for an automated brewing system. $100 will ship. Sent from my iPhone using Home Brew

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Selling my asco control valve. Brand new in the box. I was going to build a herms system a couple years ago and never got around to it. Now I've lost interest and have no use for this. $110 includes shipping. Pm me. Sent from my iPhone using Home Brew

That's just for the valve. I'd get $10 to ship so the total would be $110 Sent from my iPhone using Home Brew

I'd like $100 Sent from my iPhone using Home Brew

I have an asco valve that I am looking to sell. 3/8 inlet/outlet. Brand new never used in the box. Perfect for your automated brew system. Pm me if interested. Sent from my iPhone using Home Brew

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5.2 vials???? Holy exploding carboy batman!!! My one vial lit off pretty hardy within 24 hours. And yes, I know a higher og requires a starter, but like I said I didn't anticipate an og that high. I was shooting for 1.050-1.060. Only had one vial, and I don't own a stirplate. Now as far as off...

I pitched from the vial because I start at a warmer temp. I did check my gravity before rest and it was 1.028. Figured the yeast would consume the rest of the fermentables during medium temp rest. I was correct at that in it hit 1.020 to finish. Now, the og was higher than anticipated which is...

I was shooting for 1.050-1.060. Ended up having 10% better mash efficiency than expected. That's where it got all screwy. Ok well I'll have to brew it again with less base grain and see if I can hit the mark.

Single infusion 152. Well......perhaps I've figured out the problem. I think it's right where it should be now that I step back and look at mash temp and og. Maybe I'll just carb it up and see how it tastes.

It's a little bit table sugar-ish. I kinda thought .070-.020 is about it but I was hoping for .010-.012

Ok so I'm sure the answer to my problem has been discussed before but I've never had this problem so I missed the answer. I brewed an classic American lager and after 3 months of fermenting and lagering, I have a fg of 1.020. I used white labs American lager yeast and pitched at 60 and decreased...

You can try to dryhop with cascade after primary fermentation if you want a spicy earthy flavor, but with a bitter wheat beer, I would use amarillo if you want to dry hop. It's a little more flowery and it will complement your centennial bitterness. Now, as far as flavor is concerned, I would...

The only think that it may be is high grain bill. Possibly 18.75 lbs. I have a digital scale that only allows me to weigh about 2 lbs at a time, so I had to count 2, 4, 6, 8..... while I filled it, and my daughter distracted me. I was almost certain I had it right though because I counted it...

Let's start by saying that I have been brewing for about 1.5 years and I consider myself to be still in the very early learning stage. Today I brewed an american pilsner and my efficiency ended up being 105% Is that possible??? It was a 10 gallon batch, used 16.75 lbs of grain (16 lbs pilsner...

it's about 66-68% attenuation, a little low. You might try swirling the fermenter a bit and let it go another week and see what you get. If it stays the same and it tastes and smells ok, start clarifying and lagering.