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i kegged a cider about a week ago at about 10 psi. I’ve read many people say 10ft lines are the way to go, and I’ve also clicked on the beer line calculators I’ve seen posted. The picnic tap assembly I have I believe is 5ft. According to the caluculator, 3-4 ft is supposed to be good. However I...

so I did a kit chocolate stout on 1/19 at one point racked of yeast and added nibs. Check it out about a week ago (brand new to brewing) and I thought it had gone bad. Smelled pretty funky... a friend finally check it out yesterday and informed me there is A LOT of co2 in it. This conclusion...

Just bottled the “grandpa willies hard root beer” this site has. Completely new to brewing still. After about 8-9 hours of carbing in bottles, they were all actually over carbed. Do I just need to uncap and recap as I did or is there an infection. As I’m not sure what these “gusher” terms are...

hello, Looking for a dual gauge co2 regulator located in or shipped fairly to Michigan Thank you!

There you have my dilemma, sweet AND carbonated. I’ve had my brew kit about 1-2 weeks now and I started off with a cider. I want a sweet cider and I read/watched videos that the best way of doing that is by kegging. You stop fermentation and back sweeten. So here’s where I’m at, had some ideas...

So I get how abv is calculated, and I get that adding more fermentables can increase it. What I do not understand is how one calculates a new abv when they add more fermentables later on to bring sg back up and dry out. What would the calculation be for that? Thank you!