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How long can I keep beer in my keg, under pressure, and refrigerated for it to still be good? It's a dortmunder if it matters.

I have a batch of Brewers Best Dortmunder carbing in my keg right now. Wondering what temp I should carb at? 38-40?

I may give this a try. I'm looking for a hoppy but not way over the top hoppy beer. I'll be kegging. I want to buy thru northern brewer. Any other extract suggestions?

Dummy me forgot to take a hydrometer reading when I brewed my British Bitter extract kit from NB. It's been in the fermenter for 1 week... should I wait 2 weeks... or a bit longer before transferring to my keg? Thanks guys :tank:

My guess is no, but is there any way to know how much beer you have left in the keg? Sometimes I'd like to know how much I have left before the keg dies... ie. preparations, etc.

Last night I put my keg in the fridge and set it at 30 psi for 24 hrs. Tonight I will purge tank and reset at 20 psi for a couple days. My question is. What's the proper way to purge/turn co2 off/reset regulator pressure to 0 so I can then reset to a diff pressure. Do I simply turn the flat...

Hey guys, my previous 4 batches have been bottled but that quickly became annoying so now I'm making the switch to kegging. My keg + accessories came yesterday, my beer is ready to be transferred, but I feel a bit overwhelmed. Some questions I have: 1.) Do I need to cold crash my beer...

Can anyone point me to a kit where you had great success and flavor? Looking for a "lawn mower" type beer for mid-late august. I saw this one on MWS: http://www.midwestsupplies.com/review/product/list/id/1495/ :tank:

Hey guys I'm getting tired of bottling my brew so now I'm looking into kegging :ban:. I'm not looking for anything extravagant... I'm not gonna put a tap handle on my fridge... just want to place everything in the fridge and just use the picnic faucet right now. I looked in the NB magazine...

Is anyone here brewing green beer for St Patty's Day? I wasn't planning on it (have a Patersbier almost ready to be bottled). Kinda curious what I would need to do. Just green food coloring?

I've noticed some brewers on youtube having their primary fermentation happen in their carboys and not their normal buckets. What's the advantage if there is one? Where would you transfer for secondary fermentation if you were doing that?

Hey guys I'm looking for an easier, quicker way to strain my cooled wort (70-75 degrees) into my fermentation bucket. I have been doing partial extract beers and am very happy with the process... but I want an easier way to strain my wort. I have looked around the interwebs and all I could...

Stella Artois I'd like to give this a try over the winter and was wondering if anyone has tried and had success with this kit. :tank:

Hey guys I just brewed the Continental Pilsner from BB last night. Problem is... this doesn't look like a pilsner, at all. I followed the directions carefully so I don't know what the problem is. Is it going to lighten to a straw color as it describes in the directions? Bad/old ingredients...

Got sucked in to buying this for my sanitizer because it was half the price of others. Has anyone used this before? Is it food safe? Do i need to rinse after i clean?

First time brewer and want to get into brewing my own beer. Need some ideas on what to brew for drinking in early October. Looking for a kit, either extract or mini mash for now more along the lines of an Ale. Probably too late for a Lager?