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Yup, it's calibrated.

Ok, long story short-ish: I started a kettle sour a week ago. Pre-acidified to 4.2 pH (overshot a bit, target was 4.3). Pitched a year old pack of Omega Lacto at 90F, planned to let it roll over the weekend while I was away then finish the boil Monday. Well, pH only dropped to 3.8. I let it roll...

Just wondering if anybody has kettle soured with the "no sugar added" variety of Goodbelly probiotic drink? I just brewed my second kettle sour today, having successfully done my first last year using the regular Goodbelly drink. I've searched on here and Google but can't really find anything...

In other words, even if your Inkbird stays on and gives power to your cooling device, your device may still turn off if the built-in thermostat determines the ambient temperature is met.

There’s no problem doing that, it just takes longer. By bypassing the thermostat on your fridge/freezer and instead using the probe on your Inkbird, typically with a thermowell, your fridge/freezer will continue to cool until the proper temperature of your beer is met. Using the built-in...

I'm in the process of replacing my old keezer collar with a new, taller collar so I can add a 4th keg/tap to my setup. To make room for the extra keg I'm moving the CO2 tank outside. And since I'm going through the trouble anyway, figured I might as well add nitro capability to my setup. So I'll...

I didn’t even pay attention to the pressure, I just turned the dial until I heard CO2 bubbling in. Once I did this trick and got the carbonation level to my liking, I set the regulator to my serving pressure, 10-12 PSI.

Crazy, right!? I expected at best it would be as effective as just shaking the hell out of the keg and releasing gas, but it worked way better than that.

Nope, no gelatin finings.

Wow... Just saw this on another thread and gave it a shot. Actually worked! Hook CO2 to the beer-out (you'll be pushing it in backwards, down the spear), like for original carbonation. Pull the pressure release. Send low-pressure CO2 down the tube -- your goal here is just to make the beer...

I've been meaning to try it and finally remembered to this time. I wanted to see how much quicker it was because when I carb through the gas post, it takes like a week or so to carb to my liking when starting at 40 PSI and gradually dropping over a couple days. With this beer, through the liquid...

As embarrassed as I am to admit it, I think it may be overcarbed. I pulled the keg out and changed the o-ring on my dip tube, which was a little rough but not too bad. Even after shaking and purging the keg a few times, twisting the PRV valve to stay open and eventually removing the lid all...

Uhhhh..... my manometer is in the shop so I'm just going by intuition and past experience? Not the most definitive solution, but I'm brewing 5 gallon batches that I mostly drink myself. Doesn't have to be perfect.

Thanks for the quick reply! One thing I forgot to mention in my original post is that the beer itself is still low on carbonation, despite the foam. I've never had a beer over-carb in 24 hours at 40 PSI, but I definitely don't discount that it's a possibility. I do have a few sets of o-rings...

I'm sure this topic has been covered over and over again, but I'm at a loss. I kegged a beer yesterday and had it sitting on 40psi overnight. I went to draw a sample today and it's like 99% foam. I tried the following tricks without any luck: Reduce regulator to serving PSI (12 PSI), turn off...

That's the assurance I need, thank you sir!

I know this has been asked and answered a million times but I can't find anything that pertains to my specific kegerator. I have an EdgeStar BR2001 that I'm using for a ferm chamber and I want to bypass the internal thermostat so I can use my Inkbird controller. I know the white wire is the...

I was able to export the recipes from my old phone and import on the new one. As for recommended apps, I switched to Brewer’s Friend. Their app isn’t the best but the website is awesome. Much more user-friendly and not nearly as overwhelming as BeerSmith in my opinion.

+1 for Brewstat.us I also already have one of those little cubical security cameras in my shed, so I aim it at my iPhone and temp controller on top of my ferm chamber. Just for gits n' shiggles.

A while back I actually brewed Austin Homebrew's Pink IPA, which uses hibiscus to get the pink color. It was pretty but nowhere near the blue color I'd need. I don't know anything about plants though so maybe there's a blue/purple variation of hibiscus I could use.