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That is impressive. Thanks for sharing.

Usa

Ingenious

Thank you. This is by far the best brewers forum. That's what I'm looking for, I cant wait to start pouring some stouts soon. Cheers

I'm looking to add a nitro setup to my keezer. I'm hoping for some advice or even a how to on this topic. Mainly cylinder size (how long they seem to last), beer line length and serving pressure. I've looked here and on the web and couldn't find much. Other than carb your keg with co2 for...

Free yeast!

Have soooooo many kegs, this looks great

Just rechecked... staying at 13psi. Thanks all for the input and help. Merry brewing!

Might have just answered my own question

It is. I just cranked it up a bit more and it took the gas. I didnt know if it's normal for the pressure to drop as beer absorbs the c02. I thought it would stay constant once it was absorbed. Unless the pressure dropped because the beer absorbed the 2 volumes and the regulator wouldnt push more...

I'm using 2.5 gal kegs, it's only been on the gas 24hrs... just wasnt sure why the pressure dropped, I checked for leaks. Have none.

Just force carbed a keg at 55 degrees f at 13psi, a day later I checked the psi and it was at 10. Am I to crank it back to 13 or just let it go? Sorry for the lame question.

I'm thankful for good friends, good beer, and good forums

Yus please

Awesome. Thanks for the input. I'm going to try the koji addition after the yeast dies out. Sounds like a more traditional way than just adding sugar

I recently took sake, so I tried a few different store bought brands and want to try my hand at making some. I want to make a sweet sake, almost dessert like. Has anyone made any really sweet sake and have any suggestions on how to start. I'm assuming making more kome koji would add more sugar...

Yus