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Reg is bad or jammed. Same thing on mine not long ago. Wasn't aware of rebuild options, but new one keeps pressure where it should be

Thanks all for your replies. I did control ferm temps. Beer closet stays 70-72* along with the rest of the house. i remembered that the airlock ran dry for a day of two before I caught it..... I'm afraid too much oxygen got into the bucket causing this condition. I'll be much more...

What am enlightenment of a thread. Been brewing close to 10 years and have many extracts under the belt. I've only made 2 I wouldn't give away and those were fermentation/yeast issues. I AM wanting to invest on more equipment to gain some control. I've also always noticed a dense burnt sugar...

As the title say, brewed and forgot a sweet mean batch. I Crack the lid to rack to secondary and I've got a pungent turpentine/nail polish aroma out of the primary. I fear this one's dead. Added stabilize and clarify that came with the kit then transferred it. Any thoughts?

I normally do 2 ice baths in my pot but wanted to get another batch on the boil and dumped it straight to fermenter after chilling it to 100*. Got it to 75* and pitched it. Thx for the input.

Thx. I'm tempted to toss my chiller in there but I know it will take forever and I'm not a fan of that thing anyway. Should I toss some ice in a ziploc and put it in there? I guess I could set it in my kegerator... swamp cooler setup. I'll keep an eye on the temp.

So I pulled a rookie move and topped off my primary with warmer water than I intended. I cooled it to about 100* then started adding water, vigorously stirring to make sure the sugars and new water all mixed. Now I'm staring at a full primary thats around 85* no way to feasibly cool it...

see I know nothing about desired carb level... I need to do some homework. Thanks for answering my stupid questions! The last one I did I think it over-carbed. started causing air to seep into the beer line right out of the keg. So i'm slowly learning by trial and error. Carb stone??

I'm carbing at 40* - because I don't know any better. My question is since i'm carbing at that temp, what should the pressure to get it to full carbonation in 24 hrs.

So, I feel like something's missing from the chart as well. Sure, the beer will carb eventually, but that's not what we're talking about here. i did notice that the colder you carb, the less pressure you need. again, no mention of time. for grins tell me what you think and what you'd change...

if you can seal it off, go for it. If its like the minis i've seen, it won't work too well

hide a 6 pack (at least) from yourself. Try to let it sit for a year. It will only get better

thx floyd.went to get new line but hardware store didn't stock the thick stuff. thin wall leaked on both ends of the line. stay with the thick stuff fellas from LHBS GL carter Y'all think my beer will go flat?

Hey guys, having the same problem. Got my system set up and first keg carb'd. I starting carbing it at 20 lbs for a day, 10 thereafter. I'm worried I force carbonated too fast and will be drinking flat beer in a few days. Its also losing some of the body and flavor it had yesterday. I'm down...

belgian wit w/ corriander is BETTER than blue moon. give it a whirl, I found that many friends who wear skirts like it. Got another in the bucket right now...

all is well, the weevil infused wit is fermenting away this morning. :rockin: Thx fellow brewers for your quick replies. Cheers

I realize that. Also thinking a more full-bodied beer will help offset the "monkeys butt on a hot summer day in the Belgian congo" taste! I've made turned an old muslin bag and a coat hanger into a custom weevil filter that I'll run around in the wort just to make myself feel better. It's...

hmmm.. wish this beer was darker!

Coal Porter bottled: Whiskey Stout = AMAZING!!

oh yea: https://www.homebrewtalk.com/f36/stupid-weevils-grain-beer-132413/