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@OakIslandBrewery I am talking about making tonic water. The Still Spirits tonic water mix made 5 gallons of tonic water. There were 3 sachets in the package; quinine/flavoring, sweetener, and preservative. It was simple. Dump the sachets into a half full corny keg of water, seal it and shake it...

I started kegging in January and dedicated one of my taps to diet tonic water that I made using Still Spirits Tonic Water Mix. This was the best tasting tonic water I've ever had and we were going through a keg in 4-5 weeks. No, those were not all for G&T's! Mostly we were drinking the tonic...

Last brew was a Belgian dubbel.

Yep whether CO2 tap system or rocket launcher, once you learn the basics you realize how many details there are!

I should know better than to disagree with @day_trippr , but I disagree. The bank of 4 regulators look like secondaries to me. The information below assumes you are looking at the regulators straight on as in the IMG_0956 pic. The primary regulator, the one attached to your CO2 tank, has a...

Probably not, but after years of shaking bottles with detergent I switched to a bottle blaster and found it faster and easier than shaking with detergent. Then I started kegging and found that the entire bottling process is a hassle, not just the cleaning. Switch to kegs. You'll thank me later.

Wow 80 liters. Thought I was the thirsty one. Still don't know exactly what you mean by "...can I serve my beer directly from it without all the foam coming out?" The remaining questions from @hotbeer need to be answered.

Thanks for that! The amber uses 4.5 gals of the total 8 gal wort and is boiled down to ~3.5 gal. So 1.041 --> 1.053 finishing at 1.008 or so. The bitter uses 3.5 gals of the total 8 gal wort and nearly 0.75 gals of steeping water is added, then it is boiled down to ~3.25 gal. So 1.041 -->...

I am looking for feedback on the recipe I have created to split a single mash into two beers: 2021 BJCP 11B Ordinary Bitter and 19A American Amber Ale, as guidelines for the two styles. Emphasis on guidelines. Key goal is to keep it as simple as possible. I consider these non-negotiable to...

30C is not hot enough to kill the yeast. Even if that reading is 10-20 deg low that probably wouldn't kill the yeast but is certainly not the best environment for happy yeast. 60+ and all bets are off.

^^ Excellent question right there! ^^

My gauge does not go all the way to zero either. When my regulator guage is set to 30, the Duotight gauge will read about 50 wide open. Also I bought the 0-15 PSI gauge to replace the 0-60 PSI gauge and it was DOA. The needle had slipped off the post and there was no way to fix it. I thought it...

The extra 1L of water would lower the SG only ~0.001, which I would call insignificant.

25C in a fridge? That is curious to me because 25C is on the high end of comfortable room temperature. So if the fridge is unplugged and in the house, it would be close to 25C. What is the measured temp inside the fridge? Or better yet, what is the temperature of the wort? (a cheap stick-on...

I would suggest enjoying your still cider without risking oxidation and infection by trying to add things now. And start on your next batch of cider with the intention of carbonating some or all of it. If you wanted some still and some carbonated it would be much easier to split at bottling...

^^ That's my favorite part of what ChatGPT had to say ^^

ChatGPT had a few additional ideas: You I would like to brew a batch of beer that has a buttery flavor not from diacetyl but from an addition to the brew that will give a buttery flavor. Ideas? ChatGPT Creating a buttery flavor in beer without relying on diacetyl can be a creative challenge...

Thanks for that. This is my first pitch with this yeast. I expected a few degrees over the recommended top end of the range, but I did not expect 6 deg over top end. I've mentioned before that my abitlity to discriminate specific flavors is not highly developed, but I will do my best to report...

The ambient temp in my ferm closet is 68F. Now that I have a RAPT pill I am aware just how much heat is generated by fermentation and it’s more than I thought. I have a batch of Kolsch made with 2565 that I pitched yesterday morning (yeast/starter and wort at 68 deg to match my ferm closet)...

If this is directed to me, yes I see the API funcationality in the Rapt portal. However I could barely make the Rapt webhook work with the brewersfriend custom API integration. My tinkering does not extend to Python or C++ so a custom integration is out of the question for me. However I might be...