FAQ for home brewing

A stuck fermentation or a fermenation that never started can be a hassle. Check that you are maintaining the fermentation at the correct temperature and check the fermenter for proper sealing at the bubbler and the lid. If you dont notice a change we suggest adding another packet of yeast to your fermenter. Also make sure that the fermenter is kept in a dark place or put a black bag over it. Yeast doesn't like sunlight and this could cause off flavours.

Please check the style of your beer first, the most common microbes used to intentionally sour beer are bacteria Lactobacillus and Pediococcus, while Brettanomyces can also add some acidity. If you are making a beer not related to the above then the there are couple of potetential problems: Brew was left too long in the fermenter and wild yeast or oxygen has entered and soured the beer; Lack of proper sterilation; When the temperature of the beer is in the wrong temperature range you could get different off flavours.

Prior to use We strongly suggest testing your connections prior to leaving the cylinder on. Disconnect the gas side of your set up from your kegs. Turn on the gas at the black valve Turn the grey regulator clockwise until the low pressure side reaches 40psi Turn off the black valve at the top of the bottle. Wait 2+ Hours (or leave overnight) If the left and right pressure gauge on the regulator has dropped or is showing 0psi. Then it is safe to say you have a leak somewhere in the line. You will need to check all connections with soapy detergent water to locate the leak. We recommend checking all clamped sections, or if you’re using push in fittings, to ensure they’re not bending or being stretched as this will cause a micro leak.