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Well darn. Hate wasting beer. Thank you for the in-sight gentlemen.

Interesting. I was under the impression that if it was sealed in the keg you could introduce CO2 to revitalize it back to normal quality? Is this true only in some circumstances?

Just getting into this kegging setup business. I have a bunch of old paintball CO2 tanks from back in the day and was wondering if these are safe to use for kegging, speaking more on the topic of health and sanitation. I know there are "food grade" CO2 cartridges out there so this is why I...

Guess I should of elaborated on this a little more....there will be wine! And my fiancee's side of the family does not drink so only about 1/3 of the people there will drink and from that number you can split it between wine and beer so 20 gallons is plenty. The amount of beer is not my concern...

So I am getting married here in about 7 months and have decided to make 2 batches of beer for the wedding. There will be ~250 people and thought that 20 gallons would suffice. I would like to make 2 different kinds of beer, thus making two 10 gallon batches of each. I'd like some...

So is the norm to have the brew in bottles for 3 weeks at room temp > then transfer to fridge from there on out? I normally just keep my stash at room temp and stick 6-12 in the fridge and replenish as needed...

HAHA funny stuff there revvy... Going by what the big kahuna said, since it takes less time in bigger bottles to fill head space then you have more time to force CO2 into solution for bigger containers, correct? Thus the time between the two equals out to about the same? I am still on the...

Okay I do my brews in 12oz and 22oz...Someone told me a 22oz bottle takes longer to carbonate and I refused to believe them. Here is my philosophy. I add a set amount of priming sugar to the carboy before bottling which gets distributed evenly throughout all the bottles, whether it is a 12 or...

Thanks Krispy3d, I had a feeling it was something along those lines. I don't know if you guys can tell but this is my second batch ever, so I'm still learning and what I have learned is from a 30 year old home brew bible (might be a little outdated in some areas). Anyways I appreciate the help...

So I can skip the secondary completely and just keep it in the primary for ~30 days and then proceed to bottling? Maybe if someone could explain why a beer is transferred to a secondary in the first place I would get a better grasp on it.

Mmmkayy so I got myself an American English cream ale that started percolating after 8 hours about a bubble every 2 seconds. Fast forward 5 days it has slowed to a bubble every 40 seconds. So how long should these bubbling periods be before transfer to secondary?...2min, an hour.... Thank You

So I stopped by the local recycle center after going by my local HB store. I figured a dollar per 22oz bottle was a little to much for me (I'm just a poor college student trying to make some beer). So I figured I'd give the ol trash can a dive to see if I could get lucky and find some of those...

Hmmm...I hear all this talk about star san. Maybe I should pick some up....I'm new to this hobby so I don't know much. I just used bleach and hot water rinsing for all my cleaning needs.

So after making my first batch of brews last night I found some old bottle caps within my box of equipment. Now everywhere I have read says to stick the bottle caps in boiling water for a few min to sanitize, BUT there was a sheet that was in the bag of bottle caps that describes why you should...

Has anyone every gone to your local recycle center to pick up some nice bottles for your homebrews. I would imagine they would have a bountiful selection to choose from... If so how did you sanitize them do get all the cooties off from the previous owners :P