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I brewed a 10 gallon batch 5 in one corny 5 in the other. put both at 30 psi for 3-4 days then down to 15psi. keg1 carbonated fine. keg2 has zero carbonation. it is completely flat. I put it at 30psi for another week. still completely flat!. not a hint of carbonation. when I pour...

you still around? what components did you use to make the bulkhead pass through? did you have to modify the cooler at all to get the pipe through the bulkhead?

actually more like 2-3 weeks. :cross:. EDIT: wow I just realized this is 7 year old thread woops.

one good reason is because it is an American wheat which can be clear and brite. cloudy is a characteristic of german hefe not necessarily American wheat. although they can be cloudy too.

I just brewed this beer and I am worried.... let me explain: primary 1 mo no secondary After the 1 mo primary I racked to keg and spent 3 weeks simultaneously cold crashing, dry hopping 4 oz, and carbing. as it was carbing I was taking samples and I had a few concerns. 1) it is...

Has anyone cold crashed this beer? Shoud I do it before or,after I dry hop? Or perhaps not at all?

From what I hear 10 days is plenty but most people say that it takes a long time for off favors (grassy) to develop from dry hoping. Also you don't get any bitterness from dry hopping. Mostly aroma and some flavor. If your og was too low you either have too much water, not enough grain...

I've only had real zombie dust once but I remember it being lighter in color than that. I'll have to wait and she how mine comes out. Its at 7 days in primary now.

That was a very ambiguous post

Interesting! I will have to try it that way. I have a few questions.. Do you sanitize the bag before dry hopping? Do you dry hip at room temp or chilled? Do you dry hop with the keg under pressure or not? Is it possible to leave the hops in too long and get off flavors? Thanks!

Can you dry hop in keg and just leave the hops in there forever or should I take them out at some point?

I am adding the recipe from page 1 to my beersmith 2 and It is calculating a very different IBU from what the page 1 recipe says. beersmith is close on everything else. which should I trust? paste from beersmith 2 is below..

Hi pressure low temp for a short period of time. It is true that diffusion is faster given the same pressure and a higher temp. But also the required pressure for a given volume of CO2 is lower for lower temp. So if you doing it properly you can boost carb to 80% of the deaired vols...

True but if you are boost carbing then cold is better

Mine turned out great! Don't worry I guess its all normal

The recipe should indicate water volumes

What is an unsanctioned bottle?

Ill have to try this recipe

As long as you can solder copper to whatever metal the connection tube is

Ok thanks. I knew the chocolate would affect the head retention but I was following a recipe from beersmith cloud that got good reviews. Only a small amount of chocolate was put in. It tastes fine so im going to cold crash, keg and hope for the best Im thinking that the krausen like stuff on...