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It's a freezer. The kegs aren't touching the walls, but they're damn close. Probe is about 6 inches from the bottom of the freezer. I can send you a photo of the keezer if that will help. I thought about taping to a keg and insulating, but was always worried about freezing my beer, due to the...

It's rather odd. I have another thermometer in the keezer that reads what the johnson control is set at (57ºF). I have a fan blowing as well to break up temperature stratification. Not sure why the liquid coming out of the kegs are at perfect temp...

Ha, not sure why it works! My keezer is a bit odd though. I keep my Johnson Control at 57ºF and, oddly, the liquid in my kegs pour between 38-40ºF. Any idea as to why that happens? Thanks for the link, I'll read through it today!

OK here's my math, tell me if I'm wrong, I very well could be: If the temperature within the beer is 38ºF and I want to keep my beer at roughly 2.4 volumes, I would need 10 PSI per a standard carbonation chart. I add 0.25 PSI to this because of where I am (Austin, TX). The city is roughly 500...

I don't think it was a solution. I think balancing the pressure on the kegs at the appropriate temp made the biggest effect. I pared down my lines from 5 to 3 feet after reading the BDQM and applying their equations to my own keezer. It was definitely a secondary measure for helping the system...

I cut my draft lines to 3 feet (from 5 feet). After adjusting the PSI on my regulators to push the appropriate amount of CO2 onto the liquid in the keg and appropriate for the temp within the kegerator, my beer pours great.

Always!

Is there any benefits to adding gypsum, epsom salt, cacl2 to your starters? I use DME and RO...just wondering if adjustments need to be made for optimal yeast growth...

So do you recommend clearing the dump valve of the flocc yeast a day or two before cold-crashing, then harvesting the yeast from the dump valve after the cold-crash?

On the tail end of fermentation (probably about 2-3 more gravity points left with minimal activity in the bubbler). When is the optimal time to pull yeast from a conical for reuse?

Attached is a photo of the yeast harvested from my conical. What exactly am I looking at. I know the yeast are settled to the bottom, looks like the wort/beer is in the middle, but is that active yeast/krausen on top? After pulling the yeast from my dump valve, what is the next step for...

Anybody happen to know the thermal expansion coefficients for boiling temps and mash out temps for Austin Texas. I know people universally use 4% for boiling, but I'm looking for numbers that are a bit more specific.

Is pitching 1 package of WY1318 into 3L of wort too big of a step-up?

This method sounds great for a Belgian dubbel with additives, but I'm thinking it may be too overpowering for a cream ale. I'm trying to get just a hint of lime flavor on the palate, closer to Bud Light Lime, rather than something more intense. I know, that's not exciting at all, but I'm brewing...

Brewed a cream ale last thursday (3/9/17) from Conn/Beechum's "Homebrew Allstars" and it called for adding Lime Zest/Juice in the secondary. It's fermenting away in a conical – just looking for some input on when exactly I should add the zest/juice. Here's the caveat: I'm leaving town from...

Interesting. This would be used in Low DO homebrewing, I assume?

Saw the in a blog post and in the 4 years I've been brewing, I've never heard the term...

FWIW, I hit my pH on the nose once the grain buffered the lactic acid. Efficiency seemed to not be phased, as well.

Thank's everyone. Doing God's work.

What about the water I pulled aside to cold-spare with? It's at the same pH. Will it effect anything or have the same reactions with the grain?