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Good points all! Yeah, I probably do need to replace the O-rings as well (I'm assuming you're referring to the rings that are on the dip tube and gas line tube on the posts, or are you talking about the rings on the posts themselves? Also, the keg I'm referring to still has the original lid...

Ok, so how much Oxyclean Free would be used when I clean my keg? Also, would I just leave it in the keg overnight, or does it work to just clean everything at once. I worry about the used kegs because I don't know where I need to clean to get rid of the chemical smell. I try to remove the...

I absolutely cannot stand it anymore. Every time I've made a batch of beer and have kegged in my pre-used Pepsi Corney Kegs my beer tastes like that sweet chemical smell that I've tried so hard to get rid of. I've taken off the posts and immersed everything in cleaning solution. I've cleaned...

I tried unhooking them, and putting them back on. They seem to be securely fastened.

Ok, so I recently purchased a line cleaner for my kegerator, and I have a Perlick and cheap faucet, which I dismantled and then cleaned the lines, and put back together. The cheap faucet seems to be broken, so I've planned to go and get a new Perlick to replace it. However, it still is able to...

I've been doing some research on pumpkin ales, as I would like to make one for Thanksgiving. I've come up with a recipe based on other recipes, and advice from brewers, but I want to run it by others to get feedback: 6 lbs. Light DME 2 lbs. American 2-row 1 lbs. Crystal Malt, 40L ½ lbs...

I'm thinking of trying my hand at a cider, after several rounds of homebrewing. Unfortunately, I realize that hard cider requires unpasteurized cider, as the pasteurized kind will kill the yeast. I'm living in Chicago and was wondering if anyone from the area would know where to go to get all...

That's what I meant, quarts, sorry I was just reading other forums where they were using liters, so I got stuck on the metric system. So you recommend that after doing the mash and sparge at the recommended ratios (perhaps a bit more for the sparge, e.g. 2 quarts/lbs.) then you can add water...

I am about begin a partial mash recipe that I created. Of course I will be going through the mash and batch sparge processes, but I wanted to get people's feedback on water ratios because I really do not want to have to top-up my wort after I've completed the boil, chilled the wort and am...