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zzangchief madden 10 and ncaaf 10 is all at the moment

if the threaded half isnt beaten up +1

anything?..........................

is it possible for a bacteria or wild yeast to live in 100% co2? as in the gas line or reg? the first batch i kegged i did the shake thing to carb it instantly. perhaps beer ran back into the co2 line although that was like a year ago and ive had many successful batches since. ive seen other...

its really bad in my beer, not so much the taste, but the aroma and slick slimy texture. i might have it in my big beers too but it might not be as detectable underneath the hops and alcohol.

yeah but i dont think i have since ive had this problem, will definately give that a try, any other ideas/explanations?

im having the same issues with my lighter beers, although im kegging. https://www.homebrewtalk.com/f163/diacetyl-151032/

update on this: i tried fresh yeast on the keg for a week at 70 or so. tasted and smelled the beer before chilling and putting on gas and couldnt detect it. tasted it again after a day or so after it was chilled and on the gas still couldnt taste it. after 2 weeks on the gas in the fridge...

thats one thing ive never tried

I think what im getting is Diacetyl buttery and smooth mouthfeel. using us-05 mostly at 60 - 65 in a fridge but im getting it with any yeast i use. i tried leaving it in primary for 30 days with a diacetyl rest, tried 30 day secondary at 70F still get it. i cant taste it in samples, i dont seem...

Not sure how valid this is, but... Removing Chloramines from Water

im guessing the carmelized corn sugar

Goliad is where texas won its independence - independence brewery

Amarillo, Centennial, Magnum

google.............

midwest has one for 49.95. comes with corny disconnects, 1 and 5 micron filters