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Let's do this.

Go conical or go home.

My kettle needs a matching conical...

Let's do this.

Bohemian Pilsner - All-Grain Recipe Kit

Yeah, that was my thought too. I'm going for the least path of resistance here, so thought the chemical option would be simpler than the pasteurizing option. But, I also would be keen on having some 6-packs for xmas gifts, so may end up just keg carbonating/sweeten/bottle and pasteurize...

OK, thanks for the info; I plan to bottle most of this so as not to take up kegerator space, so certainly don't want bottle bombs. Thanks!

Hi folks, Cider newb here. Have 15 gallons of dry cider and looking to backsweeten 10 of the gallons (will keg carbonate then bottle from tap). Trying to avoid the rigmarole of a secondary transfer, which seems to be "best practice". If I cold crash in primary for a few days ahead of...

hit me.

I'm in.

Hit me!

I've got ~9' lines too and the 158 GPH pump was a bit weak for me. It certainly flowed through, but more of a trickle than I wanted. I opted to upgrade to the Harbor Freight 264 GPH model ($15, I think) and the flow rate is adequate now. More along the lines of a beer pour flow rate at ~11psi.

The sweet beer flowing from your taps will be worth it. I took the approach of two copper tubes, no fan and it seems to work fine. The key bit for me was to get the copper as deep into the kegerator as you can go without disturbing the regulator, kegs, etc. My tubes are probably in their...

hit me.

'Tis very true. But, you can take one half of the hard drive magnet on the outside of the lid and one on the inside and it's quite robust.

How do you sanitize this (maybe the synthetic ones are less permeable to potential bugs)?

Hi all; haven't messed with coatings much and curious if you guys have better ideas than mine for this one. TL;DR summary: I'd like to stick a hard drive magnet on the inside of my keg lid, but in the event that it came into contact with my beer, I'd like it to be food safe. Considering using...

Let's do this.

If your beer is cold, your temp may not be the issue. The other factors are serving PSI (and fridge temp), line length and tube diameter. So, if you're getting a fast pour, that may be causing the foaming. For what it's worth, IIRC, I use about 9 ft of 3/16 ID line at around 11-12 PSI at ~38...

Then, here you go. ;) Looks like you get a slight efficiency bump from a double sparge. For me personally, I'd rather just add a little extra grain and not waste the time, but YMMV.