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I need one because my arm is too big to reach the bottom of my kegs!

Yeah well, that stuffs kinda ok...... I'll tell ya what, I take it off your hands to save you any more embarrassment, AND I won't charge you anything to do you the favor! :mug:

Although I have not used a lot of the companies mentioned, I have used a couple. And maybe I'm just a wimpy tree huger & all but it is a really big disappointment for me when I open a delivered box and it is stuffed with the styrofoam peanuts. If I decide to reorder from one of the ones who have...

I don't know, but I will promise to drink a few dozen kegs to test the theory! :mug:

10 gal American Pale Ale 10 gal American Amber 10 gal American Wheat 9505 + 30 = 9535

I use some "shear curtain" material from the fabrics store to line my strainer when I transfer from boiling pot to primary. It works great to keep most debris out of the fermenter!

I have used the White Labs Kolsch yeast fermented at 60*F and have had NO problems with attenuation.

So how long is a brew day when two batches are made in one day? Do you brew one batch start to finish and then start the next or do you somehow stagger to starts so you have two going at once? Just trying to figure out the logistics of two batches in one day.

Last week I brewed one batch on Tues and one batch on Wed. I don't like to brew when my wife and daughter are around (they tend to get underfoot and distract me). Started around 7am and was cleaned up and yeast pitched before they got home for the day. Very enjoyable and relaxing couple of days off!

Mine arrived today safe & sound.

Yep! That looks like great place to start. Why didn't I think to look up BJCP? :o

So I've bought a copy of "Brewing Classic Styles". I've been looking through it and reading the descriptions of different styles. Some of the styles I am familiar with and have tried. Others I am not familiar with, but they sound interesting/good but I've never tried them. I would like to try a...

OK, so with all that great advice given (THANKS!), what if you only have a single dual gauge regulator and a keg on tap. Then your next batch of brew gets finished and you put it in a keg. I suppose you could attach a "Y" fitting to your regulator and let the new keg sit at serving pressure...

Hey All, I was considering the whole kegging thing. It does seem more convenient and quicker, but I had a couple of logistical questions I could not find the answers to in the search. I was wondering, in general, how many 5 gallon kegs (forced carbed and served) could I expect to get out of...

Wow you guys are replying faster than I can type! :D Yeah, I want a head on my beer too. So... 2.25oz on the low end and up to about 4oz on the high end? Thanks for your help guys!!

I hear what you are saying but I have to disagree. 5oz may be "almost exactly 3/4 cup" but, .5oz is a half ounce and that is about an 1/8 of a cup. Maybe I just don't realize how low the carbination level in a true ESB should be. I recently had an ESB at a local brewpub and it seemed to be...

I'm rather new at this. I've brewed a half dozen or so batches with no complaints. I've been priming 5 gallons with 3/4 cup of corn sugar as per Charlie Papazian's "New Complete Joy of Homebrewing". But I've since seen discussions about priming rates and used the Bottle Priming Calculator on...

Hey all, New here. Been reading and learning alot here. Thanks for all the info here!! I did a search for "specialty grains" and got 500 hits (and read through quite a few titles) so please don't slam me if this is a super noob question that has been answered way too many times...

2186 + 5 gal of APA = 2191

Sorry but, who or what is "AHS"? I'm interested in a UFO recipe also.