Recent content by BFauska

My wife and I just bottled our first batch and when we tasted it we decided to definitely through another 5 gallons of juice and 2lbs of sugar on the yeast asap. I've enjoyed a 1/2 liter this evening and fully intend to call EdWort a mother$#@% tomorrow morning. TASTY!!!

I've hit it with about 30 lbs and then backed it off every time I do any testing of the beer. I also did a check for leaks when I first got the keg, but I guess I'll find out for sure if I end up force carbonating it later. Thanks though, I'll keep an eye out for that as a possibility.

Thanks for the response. What would be too warm? The only Idea I have for warming it is to put a heat pad on it, I could monitor the temperature and take it off when it's too warm, but we just can't keep our apartment that warm (I'd like it but my wife would flip and neither of us would enjoy...

I kegged a batch of Irish Red ale about 5 weeks ago after 1 month in the primary (no secondary.) Instead of force carbonating I decided to prime the keg with sugar ( I used the same amount as I was directed to for bottling) and let it sit at "room temperature" for carbonation. After more than a...

I'm sure you realize this, but if you're turning it, it would be a waste to pay for quartersawn oak, their is no face grain on a round part. Not trying to be rude, I just realized it myself when I read your comment so I thought I'd point it out. Those handles look great by the way, Z.

I was wondering about that. I keep reading that people force carb with around 12psi and a few weeks in the keg, which seemed odd that I would run 10 psi and sugar for natural carbonation. But from both Cubbies and BierMuncher's responses I figured I'd at least put some pressure on. Maybe I'll...

I don't know if it will get better or not, but I've found out that my gas-in line tube is maybe sticking into the beer, so when I try to vent I get a squirt, I suppose I could dispense some out to make head room if it doesn't calm down. Thanks again for all the advice everybody.

3/4 cup, like Shafferpilot says, if it is the wrong amount I can adjust the carbonation with the CO2 later. I suppose it could also make it take longer for the sweetness to mellow, but I've got time.

I don't really know why. I had the sugar, I don't yet have a fridge, so getting the keg to serving temp and holding it there is going to be a challenge. I think that at some point I convinced myself that w/o the fridge, priming was the way to go. Don't know if it's true or not, but it's done now.

Yippy! In the keg. Mighty easier than bottling, even including cleaning up an old keg, and running to work to get the regulator and CO2. And now... we wait. Hopefully I get a Sanyo for Christmas so I can draw cold pints from it, otherwise I'll be keeping the keg in my storage closet in an...

Thanks for the reply. The important one ended up being the quantity of sugar, because I went back to work to borrow the CO2 tank and regulator. It's time to prime and keg. Wahoo!!!

So I've just cleaned and sanitized my keg and siphon and other goodies, but... I don't have the CO2 and regulator at home yet. Would it be tragic to put everything into the keg tonight and bump it up to pressure tomorrow night? I am just being lazy, but I don't want to sanitize my racking...

Cool, I'm going to go pressure test my free keg right now.

I am about to keg my fist batch of beer. I want to cask condition (which I think is how I say carbonate by priming and letting the yeast do it's thing in the keg.) I have been in the primary for about 1 month, I decided to skip the secondary. When I rack, do I need to use a "bottling bucket" or...

Quote from somewhere back in this thread..."We're not interested in moving." NO SH*# !?! Great looking setup, bar, home theater, and the new taps. I can't imagine that the tower solution would have looked any better, I think this setup looks fantastic, and you didn't have to drill the counter...