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Clever fella!

Saw the other thread. Well done for sorting it out so quickly and getting back on the brewing!

I would suspect that they neglected to do the bypass?

Welcome back Bomb!

I see a grain father in your immediate future? :cheers:

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Bump. :)

You are grumpy... But quite funny. :cheers:

I believe a corny is rated at 130PSI, probably about 9 bar. Burst pressure and commercial kegs are probably much higher. But the 3 bar is still well above what you would carbonate at (just dont try...

No sure. I'll leave this here too: https://stateimpact.npr.org/new-hampshire/2012/10/24/company-faces-osha-fine-in-fatal-redhook-keg-explosion/

Just like homemade beer is poisonous: :p ...

Awesome stuff, well done. :cheers:

[I think we need a mixer glass smiley now too]

1.I could never figure out if the coupler/spear was designed to be easily removable/ re-useable, but I imagine it must be. So you could fill it with that off or through the coupler if you have the...

Not to pick an argument(!), but I think sometimes humans like to pick a breakwater point when there actually isnt one. I have also always read about isomerisation being above 80C but this seems to...

Based on that, I would ignore the recommendations in all cases. An IPA will be well past it's prime before you even open your first bottle.

I would prime and bottle and then put back at the ideal...

Whoops. Used an unknown "whiskey yeast" , average temp for which Google told me was 20 to 30 deg. Set my box at 25C thinking that would be easy for the thermoelectric to maintain... Tonight it was...

Wow, apparently beer, contrary to most foods and drinks we consume, normally contains so little salt that in "Potomania (drinking too much) can lead to hyponatrimia (sodium deficiency)" This sounds...

Thats weird, they are usually calibrated at 20C I think.

Heres a handy-er one

https://www.brewersfriend.com/hydrometer-temp/



EDIT: Oh, and RTFM :)

Cant be a better reason than that!

Someone else may be able to actually answer your question.

But regardless, that is borderline quite low for beer regardless of yeast. Maybe a sanity distilled water calibration check for your...

I think the big factor (with hops utilisation) is that max temp maxes out at boiling point, which varies according to altitude.

With mashing you arent pushing these limits, so 64C at sea level is...

Thanks. Yea I read a few of the threads here. In a nutshell it follows this trend:
- Its a complicated process
- Its mostly still used for 'sour' beers
- No one really 'keeps at it', which...

A little off topic, but its old and its related.

Has anyone ever tried using sorghum in a beer recipe, and with any success?

Now I am not talking about traditional umqombothi methods, I am...

I still dont get the appeal. Weiss tastes yuck.... and its a b1tch to make?

If you brew tea ;)

That came out of the blue



Nonetheless, you are running in the wrong direction. You just described whiskey!

I did my last (malt only) brew with a 2h mash. I did note a distinctly more noticeable thickness in consistency at 2h versus 1h. Even though in theory you should get slightly more extraction, it...

So then your major boiloff may be in your favour and give you a very drinkable, albeit smaller 1.035 to 1.040-ish (guess) OG Weiss-Lite!

On another note... How do you calc your efficiency if you dont have your gravity? I reckon your efficiency is better than you think