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Ok so what PSI would you set the regulator when doing what I did?

Yeah that makes sense about the keg being a big shaken beer can, I was just trying to follow how people force carb the keg for faster finishing of it. I will try it your way, I guess patience is well needed. Thank you for your info!

My beer line is 5 feet, and the beer is about 40 degrees. TO be honest I had no idea that the length of your beer line mattered, you live you learn.

I have the PSI while serving the beer out at 7PSI, I also purged the pressure in the keg to that 7PSI rating.

I am sure I missed the thread on here about this subject so I will ask anyways. I just kegged my first beer since stepping out of bottling. This is step by step how I did it. The end product is very foamy. I first put the beer in the Keg, Hooked up come C02 and purged a bit of air out of the...

Thanks all!

I just have a simple question. When would one rack their mead from the primary to the secondary? Is it after it is completely done fermenting or would you want to pull it off of the yeast earlier for chance of an off taste? I know on Highest FAQ's he said to rack 3 times 60 days apart or...

ok thank you both!

So how much yeast nutrient and at what timeline do you do this? Right now it is fermenting and doing a bubble or two every few seconds. Also I should pump air into the must every day to keep the yeast happy? Should I pitch the Champagne yest also in your opinion AZ?

ok thank you for your advice!

The recipe is from his book of "Joys of HomeBrewing" The recipe is as follows: Ingredients for 5 gallons (19 l) 20 lbs. (9.1 kg) light honey (mesquite is preferred, but clover, alfalfa or other light honeys will produce superb results) 5-6 lbs. (2.3-2.7 kg) red, ripe prickly pear...

That is what I thought. I was just following Papazian recipe. This is my first time around. I have some dry Champagne yeast, should I dump that in to make it more dry?

I made my first mead made out of Prickly Pear. I am doing a 5 gallons batch and used 20 pounds of honey, 6 pounds of prickly pears. I mixed the honey in about 2 gallons of hot water and simmered it to make sure it was all dissolved and mixed and than added that to my strained prickly pear juice...

Ok that is great advice. I didn't add any water to it. well I guess we will see what it tastes like, if I do not like it than it is a learning experience on a quest to make good cider.

This is my first 5 gallon batch of apple cider, I went just a purest route and kept it simple and as cheap as I could. I bought store bought (Kirkland Brand) apple juice, I made sure it was just apple juice with no other additives and added to that; - 3 - 14oz frozen apple juice concentrate...

I put the Pumpkin in the boil, maybe that was my mistake. I let the wort ferment in the primary for about 10 days before I racked it into my secondary. Thank you for your replies!

Hi All, I am somewhat new to all grain brewing and I just made a Pumpkin Ale. I made it with 4 pounds of pumpkin puree, I just racked it into my conditioner and out of the 5 1/2 gallons that I had in my fermenter, I got just maybe 3 or 4 gallons out of it, below that it was all sediment...