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Does anyone have a clue where I might find this if it even exists?

This is my first force carbonation so I would like to run the situation past the pros on the board. I have a five gallon corny keg chilled to 40 degrees with the CO2 set to 35psi and hooked up to the OUT. It was hooked up today (Tuesday) at 9:00a.m. Tomorrow at about 12:00 pm I will dial it down...

Here is the situation. I have two kegged beers. I primed both kegs and then hit them with 15psi for the purpose of sealing the lid. About a week later I used a bleeder valve (http://www.northernbrewer.com/pics/fullsize/bleeder.jpg) to check the pressure just to make sure I did not have any...

Ok, I think I have decided to prime my kegs and let them age. My question is this, if I want to have a heavily carbonated wheat beer, how much priming sugar should I use for a 5 gallon batch. Also, would there be any benefit to cold conditioning the beer in the secondary for a week before...

So, after reading many different threads, as well as links to articles, I am still a bit confused about kegging. First, a little bit about my situation. This will be my first shot at kegging after a little more then a year of bottling. I just got fed up with the whole process. Anyway, I have...

What are the advantages of having the CO2 tank outside or inside the kegerator? I have a Sanyo 4912 and most seem to put the tank inside but would it be better to put it on the outside of the fridge?

So here is my problem. I brewed a Saison according to the Beer Captured recipe. The deal is that the recipe calls for a secondary fermentation in which you add 2 quarts of your favorite juice. The last time I brewed this I added peach and apricot which turned out to be a freaken horrible idea...

Does anyone have a clone for Ayinger Bräu-Weisse

Could anyone tell me what type of welding equipment one would need to weld a ½ stainless steel coupling into a ½ hole on a stainless steal 40 quart pot?