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IME, Abita is served at most places in the Quarter. Many have it on draft, especially the Amber. (Which is mighty tasty for a malty beer.) I'll be sure to stop at these other places when I go there next month. I had trouble finding non-local good beer.

I didn't see this already posted, and I thought you guys might like it. Reason.tv recently made a short mini-documentary on the craft beer movement in America. Beer: An American Revolution

Thanks Sumo, but looks like the link McKBrew posted is what I was looking for.

I know that with nitrous oxide, there are food, medical, and auto grades. The difference has something to do with the purity; auto grade has more impurities like the oils used during manufacturing. I would assume the same exists with CO2 and other gases.

Can anyone post this PDF? Seems the link has gone sour.

Welcome Barc!

Yeah, I really wish they had a 6.5 gallon...

Never broken one, thank god. Brew Haulers are great, but I do need to replace all my glass carboys with BBs. Glad the OP didn't get hurt. I wonder how oxidized that saved beer would be. ;)

I prefer to disassemble completely after each use, but I'm just obsessive compulsive like that. :) I also take a part the quick disconnects and picnic taps for good measure.

It depends on what your definition of "long term" is, but unless it's going to be sitting a year you don't have anything to worry about (except maybe missing the beer's peak). And then there are some styles that need long term aging to properly mature. Your beer isn't going to "spoil" in any...

The two factors that affect foam is the speed at which the beer exits the tap and the temperature the beer is at. Regulator PSI and line length affect the speed of the beer exiting (so lower PSI and/or longer lines will reduce foam). Temperature directly affects CO2 solubility (so lower...

I ordered a themohydrometer from them a while back, and I received a regular ordinary hydrometer. E-mailed them about it, but I never heard back.

I always fill the keg with Star San, and just pump it thru the beverage line. This sanitizes the line and the keg, and it also purges the keg with CO2. After I rack the beer in, I just put like 30psi to seat the lid, then turn the regulator down to 20psi for force carbing. (No sense in purging...

40F, 10 foot lines, 10-15psi.

Star San actually becomes inactive when it's diluted by the beer; diluting it lowers the pH. The inactive Star San then gets eaten by the yeast as was said earlier. Furthermore, you can actually drink the Star San diluted solution (1oz in 5 gallons). I love Star San. :)

You might also call up some welding shops and see if they will plasma cut the top off. Smooth cut, cheap, and quick.

Nice to see some fellow Arkansas brewers here. Welcome John! My brother also lives in Fayetteville. Small world indeed.

I would try contacting the utility company that supplies the tap water. I think around here they send us one every 6 months.

Congrats. You'll never be healed now that the bug has bitten you. ;)