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I've used Coopers and I'm pretty sure it's just 1 per 12 oz bottle and 2 for 22 oz bombers. That's also the description on the NB site for the Coopers tabs. They have worked well for me, but take longer to carb up than just mixing priming sugar. One batch I did took twice as long as...

I think I replied as well, but it's been sooooooooo long. But tomorrow will be the day!! Decent odds compared to most contests I've entered...

I agree with jsv1204 above. The amount of carbonation depends on the amount of sugar. There are priming calculators out there that will allow you to figure the volume of sugar based on the level of carbonation based on the style you are brewing and the amount of CO2 already in solution of your...

I must have been quoting and typing as you posted. Try reboiling to kill anything in it and try to keep it as sanitized as possible. You'll be close to the correct OG.

To me, the OP indicates he pulled a wort sample prior to pitching so it would be fine. You're right, he doesn't need to know the OG to make good beer. But, this being his 2nd AG batch, it would be really good to know if he's hitting his OG and to determine his efficiency. He may also want...

Kegconnection.com usually has them, but they aren't on their site right now. They may be out of stock or really low on stock. You could still call them and sometimes they can hook you up.

If you so the set it and forget it method it will take around a week to get drinkable (to me...) and then I usually give it another week before I really think it's good, but that does depend on the beer. If it's a big beer, I may want to give it a month before it peaks... To me, aging is aging...

I harvested yeast from a two-hearted ale a couple of weeks ago. I did it on a whim without doing research so I did a regular starter amount. (Also, if I had it to do over, I would have chosen a Bell's beer that isn't as high ABV....) It took about 3 or 4 days and it started forming bubbles on...

Yeah, I agree. I missread one of your earlier post where you were saying you would "lose 2psi per foot of run" and I read that as "2psi per foot of rise". You will lose 0.433psi per 1' of rise. If your taps are 10' above the keg, then you will lose. 4.33 psi based on the elevation change...

It won't kill the yeast. It may disrupt them for a bit, but you should be fine. It is still early enough that you want O2 in there for the yeast to do their things so oxidation is not a concern. If you wait much longer, it could become a problem...

It sounds like a partial boil kit which means it's intended to be "topped off" in the fermentor. 5 gallon kit made with only 2.5 gallons wouldn't taste right. If it were me, I would top off immediately and shake the crap out of it to get it mixed.

You're fine. Beerman is right about the 10 to 14 days. I've had success in 7 days before with "set it and forget it". You could do it quicker, but I've never had a beer that tasted right before at least 1 to 2 weeks in the keg, so there really is no point (to me) to carb it quicker.

Sure thing. I'm sure the supplier knows how to do it, but I was thinking about sustainability. I would imagine it would be more of a pain and cost to have to get 70/30 mix everytime from here on out, as opposed to just getting CO2, but if that's the best way, then go with it! You're right...

My pressure is set to 12psi (37*F) and I have 5' lines of 3/16" with picnic taps and I don't have a foaming problem. If you have the same setup, it could be the pressure, but as stated above, you have no way of knowing the pressure... This should help if you decide to go the regulator/tank...

To piggyback on this thread. I'm doing my first test batch soon and it will be only 1.25 gal. I don't want to overpitch... Should I reduce the amount of yeast I'm pitching...? I will be using Nottingham dry yeast.

My 0.02.... Leave them vented for another week. Then add coopers to carb them and recap with new caps and use O2 absorbing caps since you've exposed these guys to more O2 than desired. The coopers can take quite a bit longer to carb than normal priming sugar so be PATIENT. Now, RDWHAHB...

I would love to be able to help you, but I don't have any experience in this so I'm giving you a bump. I will say, with the length of your lines and the rise, I think you will have trouble with the appropriate pressure. Take a look at using 1/4" beer line instead of 3/16". I did't see where...

Wow, this is very interesting. Perhaps the mods could consider moving this to the yeast forum... This seems to go way beyond beginner and you may get some more help/insight from the guys that know yeast the best...

Are you sure how much sugar was in the lemonade concentrate before bottling? It's possible there was too much sugar for your batch...

An oval lid will not fit a keg with a racetrack lid. They are different shapes and are not compatible. If there is a problem with the lids, you can get a rebuilt one from kegconnection.com pretty cheap. http://stores.kegconnection.com/Detail.bok?no=453 Even without gas pressure on it, you...