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Love your suggestions. Probably because they match what I've been thinking. Though the rye is a new idea. I've got some here. I'll try it next time. As I recall it mashes with a lower temperature so wouldn't produce atenuable sugars at my normal mash for this beer. It seems a combination...

I've been putting the nibs and vodka in the primary. We're also chocolate producers and we buy actual cacao from our local farmers and do all the processing ourselves. We roast the cacao at about 130C. We sell some but mostly use them for our own chocolate. And the porter... I've been...

I've been all grain brewing quite a few years. I've Chocolate Porter recipe I've been playing with a couple of those years and it's getting pretty close. But I'd like to lower the alcohol without losing body. The ways I can think of doing it are less 2H, more water, or increasing the mashing...

https://images.app.goo.gl/9gRH83koQBAmDutk7

Does anyone have experience with these? I understand the side lever increases and decreases resistance in the flow. I understand that, and the longer spout, reduce head foam in the glass. What relationship does that have to the keg pressure? Could you run higher keg pressure and control the...

Why lots? It just needs a cap. CO2 is heavier than air. Any air inside will be layered above.

This post is a bit old but you're doing what I'm doing - perhaps. I've a 3 keg setup that comes from a manifold. But each exit on the manifold has its own regulator. I'm adding another tank but was thinking of dropping back to a simple 4 way manifold rather than add another regulator. I had...