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Thank you! I’m not able to drop the yeast, but I’ll definitely try dry hopping at 50 or so and cold crashing longer. Much appreciated.

I’ll definitely include a picture with my next batch. I do use as Ascorbic acid. I add it with my mash salts. I’ll do a couple of shots for my next batch. Thanks!!!

Thanks for these thoughts. I will brew again soon. I’m. Thinking of making a video of each step. I’ll also take photos. Here’s one more clue (maybe). The beer clears very quickly. In 2 weeks post carb it has lost nearly all haze. Also. How do you add the ascorbic acid without opening the keg?

Hello friends. I am at a homebrew impass and need some help. I brew many styles of beer but I have gotten stuck at NEIPA. I’m stuck because I just can’t get it right. My NEIPAs always come out with very muted hop flavor and aroma despite large dry hop additions. They also have a bitterness that...

My fermentation chamber (AKA my kitchen) is about 78F.

Hey there, I’m planning on making a Sierra Nevada Pale ale clone. I started with the recipe on the Sierra Nevada web site. I put it into Brewfather but the IBUs come out way too high…in the 50s instead of the 38 they list on the web site. So Questions: 1. Should I adjust the recipe to approach...

Hey gang. Thanks for the replies. I do have that special wrench and have tried every manner of tightening. I had a suspicion about the shanks. I think I will order one new one to test it out. Can anyone recommend a shank that is definitely compatible with the intertap? Thanks again. Cheers.

Hey there. I bought 3 intertap faucets in 2018, and they’ve been leaking on and off ever since I installed them. The folks at keg king told me to check the gasket. I’ve checked and replaced them. Still, I have the leak (see video) Any suggestions would be greatly appreciated. Cheers!

My head exploded. I’m getting a pH meter. 😂

Thank you for this!!! My brain hurts. 😂

Hey gang. Thanks for the feedback. Here is the water report that my water company gave me. They said they don't test for Bicarbonate. In Brewfather, if I leave the HCO3 at zero, the alkalinity comes out as zero as well (see image below). If I boost the HCO3 to 21, the Alkalinity rises to 17...

Hey there, The report that my water company gave me does not include HCO3. They do report an alkalinity of 17. I use brewfather and I'm not sure how much lactic acid to add to achieve a 5.2 pH without knowing the HCO3 levels? I'm thinking it's not estimating my pH correctly without that info...

Thank you! This is very helpful.

Hey brewers. I just got a fermzilla with a spunding valve and am having trouble. My CO2 regulator says 15 psi, but my spunding valve say 10 psi (see video ). Tue blow tie Valve is tightened all the way. Can anyone offer advice on this?

Hey all. I’m wondering about the methods for controlling temperature-related off-flavors in beer. One is to keep the temp in the recommended range with temp control. Another is to ferment warmer but under pressure. Finally, there is using Kveik yeast at warmer temps. Question: if fermenting...

FWIW. I added my kettle hops via a hop spider to avoid hop matter. Didn’t seem to change that astringency from the previous batch where I added straight to the kettle.

Is there a Kviek strain that works well for NEIPA's? Something without that Kviek "twang" I've read about here and there.

So it looks like the first things I could try are using high temp yeast such as kviek and monitoring and adjusting the pH. I will also avoid galaxy in my next batch. Too many variables to change at once, but what the heck! Thanks for the input.

Here's some water info (ppm): Ca: 105 Mg: 3 SO4: 95 Na: 85 Cl: 240 These numbers represent the original water profile provided by the water company, plus my additions to achieve approximately a 250:100 Chloride to Sulfate ratio. Also, the pre-addition pH (according to the water company) is...

Thanks, all, for all your thoughtful questions. Her is some more info: 1. It was a 5 gallon BIAB batch. No sparge. 2. Simcow and Galaxy hops. 3. 3oz each for hop stand in a spider. Added at 175. Temp dropped to 155 over twenty minute steep. 4. London III. One pouch. 5. Not sure of pH as I...