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You're missing a fundamental point which is that the pressure drops quoted are based on an assumed flow velocity. If you don't have any flow in the line the pressure drop is zero. The point of the balance is to get flow rate just right. 1 gallon per minute or 1 pint in 7 seconds it quoted...

Good question if anyone know how to test them, I'm interested too. I always clean them, but was just planning to replace them to see if the problem clears up.

I just can't see 6foot being the right answer. I've seen different sources quote 2.7 to 3 psi per foot of 3/16 line. 6 feet of line gives me 16.2 to 18psi of pressure drop. I'm only working with 13psi to start with. the article says 3psi for the shank and tap. Maybe it's wrong, but that's...

I take the taps apart and soak in BLC between each keg. I'll be double sure to clean and use the brush on them next time. I'm suspecting the poppets since problem started after getting a second batch of used kegs. I'm glad you guys suggested that - I never would have suspected them.

david_42 I don't have a tower. It's a mini fridge with shanks through the door just at top of the keg height. All of the line is inside the fridge and just the end of the shank and tap are warm. The kegerator is in the garage so certainly could have warm taps, but not sure I could do much...

I've got a two tap setup - 2 cornies on a 5lb tank. I've passed maybe 10 kegs through and have been very happy with kegging vs bottling. The last couple kegs however I've been getting all foam for the first glass of the evening. I've balanced the system per the BYO article a few months ago...

I'm planning to dry hop my next batch. What works best? Whole or pellets? If using whole do you bag them? Certainly would want to bag pellets... I've heard whole have better aroma from less processing but will absorb some beer. I'm planning to put them in the secondary.

Making the transition to AG and have been looking at grain mills. Are the corona mills worth a try? They are significantly cheaper, nearly 1/3, of the other mills. So I'm sure they have their drawbacks - anyone can comment? I'd hate to spend the 45 bucks to find out that I still don't have...

I'm not sure exactly what you're trying to describe, but you cannot partially open a shut off valve and expect the static pressure to be lower on one side than the other. It's true that you will get some pressure drop across the valve if flowing, but the pressures will stabilize upstream and...

Thanks for all the feedback. Sounds simple enough.

I've read Palmer's book and seen discussions about converting coolers into mash tuns but can't find one final piece of info that's bugging me. How big should the slots be in the manifold pipe? Palmer goes into much detail about pipe placement and spacing and says slots should face the...

What is the best way to store LME for a few weeks? Room temp, fridge, freezer?

I've just got a little bit of foam on top. Hopefully it's still dropping... I pulled out the book that came with my starter kit and it give this guidance. For OG of 1.050, FG estimated by 50 / 3.7 or 13.5 +/-20% So FG should be between 1.016 and 1.011. I still have a little bit...

My first batch to get stuck. A brown ale extract with grains. OG was 1.050 and used White Labs vial on brew day. Everything looked good, nice activity in air lock, descent krausen. After 1wk moved to secondary and was surprised to see gravity of 1.022, but continued to see activity in the...

I recently ordered white labs yeast from morebeer and had the same concerns. I didn't have any icepacks however. I just made sure to get them in the fridge as soon as they arrived. I've used 2 of 3 and have had zero problems. Same results I had with yeast form local HBS.

Wow. Thanks for the replys, that's great information. I do believe I'll consider racking the my next brew from the kettle. I won't be force cooling below 10C, but I recognize the cold break now.

Hop Socks sounds pretty straight forward, fine mesh bag for your hops? You lost me with cold break?

I pour most of the hops and junk right on in the primary. I also give a good shaking to get more aeration - yeast seems to be happy. Does leaving the trub out of the primary help the finished product, or just a matter of preference? I am using secondary to get fermented wort (beer at this...

What's the prefered method to transfer from kettle to primary? I have 5 gal kettle doing 3 gal boil. Primary is 6.5 gal carboy. I'm adding about 2 gal of cool water to the primary, cooling the wort in the kettle to room temp with immersion chiller, and poring from kettle to carboy with 8"...

Is it necessary to sanitize the brew kettle prior to boiling? Do you sanitize an immersion chiller? I'm under the impression that anything that touches wort should be sanitized, but a local homebrew supply indicates there is no need to sanitize the chiller (assuming is clean) since it will...