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Sounds like Beer Stones in your beer Keg-Lines and or faucet. https://iconoclastbrewing.com/2023/10/13/oxalates-and-beer-stone/

Thanx…I have Corny Kegs and just tapped one that’s fully carbonated and have another 5 gallon that’s fully carbonated in the Kegerator on the same CO2 line. Won’t hook up the CO2 on the Keg in Cold Storage but will make sure it has + co2 pressure. Wasn’t sure if it kept the beer fresher or not...

Brewed 5 gallons of an English ESB Ale. I Kegged and purged it then sealed with 25 psi. It probably won’t be tapped for 3 months or longer. It’s stored in a fridge at 41 degrees. Is there any need to hook CO2 up to it now? I am NOT trying to carbonate the Keg at this time. Should I just "bump...

I did the same thing. I put the recipe into Brewersfriend.com and it gives the styles that the recipe falls into. Then you can adjust it accordingly to fit the BJCP guidelines for the recipes. Cheers 🍻

I did the same thing and put the Recipe into BrewersFriend.com and it will give you the styles that the recipe falls into. Then you can adjust it after looking at the BJCP guidelines.

Here’s a good reference chart I found showing the Hops stability. Just click in any Hop for statistics https://beersmith.com/hop-list/

I typically buy 1 or 2 Oz packages of Hops. I found how to read "packaging codes" on BSG Brand (posted below) and Yakima Chief Hops puts best by dates on theirs. I cannot find anything on Artisan Brand Hops and was wondering if anyone knows how to tell from their numbers on the packs. It would...

Prozac Time…2 empty Fermenters and 2 empty Kegs now. What to Brew…What to Brew ? May try a "Smoked Ale Beer"

I kinda do the same as you just a lil different. After cold crashing, I put about 3-4 psi co2 on my fermenter and push the beer into the liquid line of a sealed sanitized keg. I leave an open quick connect on the other post to bleed pressure. When the keg is full I pressurize the keg to 25 psi...

https://brulosophy.com/2020/04/13/cold-side-oxidation-impact-of-continuously-purging-fermenter-and-keg-with-co2-at-packaging-exbeeriment-results/

Hi BC. i know what you’re saying here. One 6-8 hour brew day has me horizontal the next day. The back and neck pains associated with lifting pots and equipment has me asking the wife to grab a handle. (And it’s only 5 gallons). I’ve been brewing for 5 years and wish I woulda started 5 years...

Hang in there…I made it to retirement but my back is letting me know it when Brewing Beer. (Me to wife) Grab that other handle. 😆

Wow… you are definitely a Brewer. How do you store those full Kegs? Carbonate and chill? Leave at room Temp? Keep carbonated?

Empty Fermenter Blues…just wonderin… 🤔 Does anyone have underlying anxiety’s as their cleaned Fermentor sits idle for a week or more ?¿ Even though you have 2 kegs of Beer already 🍺 Feel like lost brewing time.

A 20# cylinder (food grade) cost me $41. Double the cost for regular co2 I was told. I refill 5 gallon tanks from it. You can easily buy hoses to do this and save money. You have to flip the 20# tank over before transferring or if you can get a 20# tank with a siphon tube you can transfer...

Kinda a touchy subject: Food Grade CO2 vs CO2. After my 20# tank ran low I swapped it out for another 20# tank at a local Gas supply house. I called them yesterday and talked to someone there ad asked about Food Grade CO2 and he said dont worry about that because there’s no difference. Well when...

Named after the Bayou I live on. there’s a company that will make your own tap handle as they did ours. Write down your Brew that’s on Tap. (Excuse the Rubber-bands) for now