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With six kegs, you might want to look into what @Schauby7 did and add a multiplexer to combine into one display.

Next time I'm putting the pear in a bag, it made a terrible mess on the bottom... this is after siphoning off the junk in the primary and running though a screen. I hope I didn't oxidize it too much.

Ball Lock Please!

USA. Mine just broke. I could use a new one.

Thanks @Beermeister32. Not heating was an accident. It already happened. I'm wondering what to do now. Aldi, were did you get the syringe? I just did the same squeezing a pop bottle, it worked fine, but i

Oh I know how it's supposed to go, I've done it a hundred times. I was just multitasking and missed a step. I bloomed it, mixed it up, and dumped it in. I even thought, "This looks weird." I might just do it again with the heating part this time.

What happened? I just did the same thing. Mine was kinda lumpy when I added it...

I'm planning the exact same thing right now. Dr Hans' has a video where he pitched on the same yeast cake for a year. I don't have a conical to take some of the trub out each time, so I'm only planning four different beers. My small concern is reusing after the Maibock, as it is a higher...

I just made 2.5 gal. I averaged a bunch of recipes I found around the internet and this is what I came up with. 1.5 lbs ginger root, unpeeled 1 lime, zest and fruit, discard peel 1 lemon, zest and fruit, discard peel 2.5ish lbs sugar(it got away from me) 2.5 gal water 2 tsp ground ginger 1 tsp...

I'm interested.

My first bad beer ever. I haven't given up yet. I tried gelatin, still cloudy and off. Then I took an unmarked jar of yeast from the fridge, made a starter and pitched it. Dropped to 1.009, added biofine, still cloudy and off. It's kegged and the pressure keeps building, some something's...

I didn't add nutrient once and it quit at 1.015, was cloudy and tasted really off.

What does a seltzer starter look like? Sugar and yeast nutrient? Wort? Also, I read somewhere that yeast used for seltzer isn't good for beer afterwards, something about it losing it's ability to break down the more complex sugars. Any experience with that?

Yes, I used to struggle with this and I figured out that I was over carbonating the keg. When I stopped cranking the pressure and shaking the keg to carbonate, I stopped having the problem. I instead calculate the pressure for 3 volumes at my keggerators temperature and wait a few weeks. I also...

I did ferment in the 80s... https://docs.google.com/spreadsheets/d/1rZhwGm_dOARmrbTkBBEqdQDI-OaX8iPfwNbm2658pLA/edit?usp=drivesdk Please share your proprietary blend when you figure it out.

Thanks for the info! Do you recall the subpar results with sucrose?

Is your nitro cold brew on straight N2 or N2 + CO2? I dispensed a keg of white wine on N2...

I tried the Lutra, Propper, dextrose, distilled water and OliveNation extract route. I failed, tastes like soapy, weak, white wine. Also very dry, like licking a rock. It fermented down to 0.993. I might try a Lutra, Propper, table sugar, well water, OliveNation extract route soon.

I'm in!

I'm going to build one of these, but I'm not sure that the temp/pressure is worth the $38 that Digikey wants for it. I understand that the whole thing is a really cool "unnecessary" gimmick, but do you guys really like seeing temp/pressure? Will it work if I just don't wire it in?