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Hi, I brew in 5 gallon batches and force carbonate. I can never get the amount of sour to where I want it. I ferment in a temp controlled environment, usually at around 78F. I let it sit for 4 or more weeks but it never gets sour. I have a large scoby from a starter purchased at a local...

I am trying batch sparging, I have always fly sparged. I am using the Brew Pal iPhone app. The mash in strike temperature looks correct, 166 degrees. But the sparge temperature is 168 degrees for a 168 degree sparge. it says to sparge with 8.36 gallons at 168 degrees. Since I am doing a...

Hi, I just pushed a Blonde into the secondary/serving tanks. The yeast used was a White Labs WLP001 California Ale. The ferment was 3 weeks and temperature was controlled at 69 degrees. OG was ~1.05, FG ~ 1.006. I have never seen these colors before. The yeast cake on the bottom...

My chest freezer/fermentation chamber died so I had to get a new chamber. I am taking the opportunity to do some upgrades. Adding tri-clamp flanges to fermenters, dual stage temp controller etc. My welding sucks but it is getting better. When welding the first 4" flange the warping took me...

I have a Sankey keg that I would like to convert to a hot liquor tank. All this means to me is to add an outlet/valve, a thermowell, and a hole/lid at the top. I am looking into thermowells. I want to weld one on, I have a TIG welder. All the thermowells I find have threads, are there...