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i got the carbonating keg lid from more beer. was wondering something, after the beer is carbed am i going to lose carbonation if i take the lid off and put the regular lid back on it?

when using my march pump, i understand that i have to prime it first to get it going. but, what about once it pumps all the liquid out of my pot and then runs dry? or do i have to babysit it by standing there watching to make sure it doesn't run dry?

I direct pitched a vial into a 1.046 pale ale. It acts a lot like WLP001. It does finish a lot faster though, got down to 1.008 in 6 days at 65f. It drops very clear even before cold crashing. Works well with the pale ale. I will say that the hops didn't quite come through as much as with...

Victory description: Toasted malt that adds a "Biscuit" or toasted flavor In my experience victory is similar to biscuit, but not exactly the same, biscuit just seems more "biscuity" Special roast is kind of similar to those malts, but, not really. Made a pale ale with 6oz of SR and a little...

looks like i need to find a new forum. can't believe no one has replied yet

been doing late hop additions in my IPA's. usually at 15, 10, 5. do you think there would be much difference if i adjusted IBU and just did one late addition at like 10m? hope this makes sense, kind of hard to word it

hey guys. gonna brew a rye IPA soon. first off, it's a 10g batch. so how much rye is too much rye? secondly, i was going to use amarillo hops but i'm wondering if they will play well with the rye. any thoughts on hops that will work well with the rye?

so i've been wanting to learn about adjusting my water for my brewing. i got my water report and i have no idea where to start. can anyone point me in the right direction please?:confused:

i've had people tell me that dry hopping and cold crashing at the same time will dumb down the aroma. gonna have to call BS on that. i do it every time, and i've split batches and tried to notice the difference and couldn't tell.

decided to go with this just to change it up. i'll update on the differences between this and what i normally do 10g 23lb 2-row 88.5% 2lbs munich 7.7% 1lb honey malt 3.8% bittering with magnum, finishing with citra

had the exact thing happen using one of those "ale pales". 72 hours and no activity. opened it up and there was a healthy krausen. those lids suck

good point with the weather thing. what % victory do you use in your 'no crystal' IPAs? too much victory can get weird for me

cool. seems like you guys are pretty much doing the same thing

so, for IPA's ive been doing just 2-row and like 4% crystal 60. i used to have a tiny bit of cara pils in there too but i quit doing that because i still get good head retention without it. now, i've noticed that a lot of people don't like to use crystal nowadays. i do a pale ale with 2 row a...

ok cool. now what about mash tun deadspace and efficiency? do i just have to type it in every time or can i get it to save that too?

i recently moved from 5 to 10g batches. now every time i go to make a new recipe, it's still set up for my old equipment. how do i make it to where it stays set on my new equipment?

thanks guys