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+ 10 g of trout stout 50494

I replaced all the o rings and still have the same issue. All the lines are in the fridge so temp can't be to blame. I also installed longer lines to balance the system. Anything else I could try? Pours descent but burps when I start pouring.

Just get a lid for your brew kettle, I use a Keggle with the lid and no chill all the time. Just did a stout last night, end of the boil put the lid on, wake up in the morning, rack it over. Cuts out the chilling wait time, but does split the work into two days

I have 2 corny kegs hooked up to party taps in my beer fridge. When I draw off a beer the line is full of clear beer but once I close the tap the beer slowly filters back into the keg and the line fills with air/c02. I can't tell if it is co2 coming out of suspension or not. I know there are not...

I did a test with cry havoc and San Francisco lager and both turned out great. Everyone so far has preferred the San Fran over the cry havoc. Both fermented at around 58-60. The San Fran was done in just over a week and the havco took almost 3 weeks.

The black malt is very subtle but adds to the overall flavor profile. It does add to the color quite a bit. So far everyone that has tried it has enjoyed it.

Here is the latest one we just kegged, my wife absolutely loves it. I split the batch into two kegs, one to drink now and one to age for a while, will be fun to see how much it changes or improves. Title: Funkin Punkin\ Author: Noah Hurianek\ \ Brew Method: BIAB\ Style Name: Spice, Herb, or...

10 gallons of pumpkin + 10 gallons of aletoberfest =44000

I have done numerous 10 gallon biab brews in a keggle (15.5 g) without any issues. I got my bag from Wislerbrew and couldn't be happier. Just finished a 10 gallon funkin punkin brew. You might need to do a sparge to get to your correct preboil volume. Give it a go, worst case you likely still...

Thanks for all the help so far. The taste on the wit isn't bad at all, just a little bit noticeable. It's a little tart, slightly phenolic and if you try at the end it finishes like a chlorine taste. The wheat on the other hand is very up front with the taste and over powering.

Here is the recipe we used. Yeast was WL-300 and WL-400 Split between 10 gallons. Fermentation temps were in the upper 60s for the most part. Would adding some dry hops in the keg cut through some of that Taste?

I suspected the water, but the other two beers I did that day are great. We use rocky mtn pure tap water in Colorado. Never had this issue with the past brews. The taste is not alcoholic and definitively not bandaid. Perhaps the other. I'll post the recipe and ferm schedule when I get back to my...

We brewed 10 gallons of an extract wheat kit we got from our local HBS, and have been sampling it for a while in fermentation and in the keg and is tastes very chemically. We brewed two other all grain batches that day and they both turned out great. What could have happened? Could it be bad...

Great thread, very helpful. This was my first go at saving and washing yeast. How did I do? If you haven't tried this it is easier than it seems. Now i have to brew a few more beers. Cheers!