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This. And there's no rush to drink the beer once you start, in case that was part of the question. When you use CO2 to push the beer, the keg is a closed environment. This is unlike buying a keg of commercial beer and using a hand pump where you are introducing outside air/oxygen in order to...

Are you accounting for temperature in your hydrometer readings? Do you take a pre-boil gravity reading, or are you calculating efficiency based on OG and (unknown) boil off rate? As others have said, if you're consistent with your efficiency, just factor that into your grain bill and you'll be...

1st day in the kegging game, so forgive the super noob question. as the title states, any reason i would need to bring my regulator with me when i get my tank filled or is it okay to just bring the tank? thanks!

Assuming that bright spot in the lower center is your camera's flash and not in the carboy, it looks fine. RDWHAHB.

Phunhog, You are either flaming this thread for fun or you do not understand what you are getting yourself into. Get a lawyer who has experience with alcohol laws. Asking a question on a blog (which is basically what you are doing here) is not the same as having a lawyer. Get a lawyer. RedGlass

I wish I had room for a side by side...

Looking for a little insight as I brainstorm a new fridge or freezer setup. Here's the background: I'm thinking about switching over from bottles to kegs, and will obviously need a fridge or freezer to do that. I'm in an apartment and only have room to bring in a new appliance if I get rid of...

+1. If you're going to rely on data, let the data dictate the conclusion rather than the other way around. The movie is great, but just double check the facts before you start citing it with authority. For example, several states permit self-distribution which makes the anti-3 tier component...

+1. Sorry for piling on here, but: You did not learn those lessons. You learned that fermentation can take 0-72 hours to take off, as Revvy told you right at the beginning. You would have been able to speak to an experience with fast or slow fermentations if you had taken a gravity reading...

Sorry in advance if the topic is a few weeks out of date, didn't see it until the bump today. I don't see the point in buying that filter right now. It seems like you'd be spending money on a solution before you're sure of the problem. Wait until you brew a beer without your hose and with...

Did you correct for the temperature when taking your hydrometer reading?

I'm all for experimenting and trying new methods out, but I have to agree with the starsan/vinator folks. If I can get my entire bottling day (sanitize, bottle, cleanup) done in the time it takes the oven folks just to sanitize, it's a no brainer and not even worth trying for me. The vinator...

Damn. We have to pony up $8.99 at the TJs out east for those...

I completely agree. He just recites a bunch of entrepreneurial platitudes without really getting into Dogfish at any depth. I tend to like Sam's media personality (sure he's got a giant ego, but he's trying to grow his business and he makes great beer so I can't really fault him), but that book...

I think it's probably a process issue and not an infection. Are you getting ingredients from a new place? Maybe their extracts are old or different from what you were using before. It sounds like you have access to some knowledge people. I'd say brew with them and let them help you figure it...

How many batches have you brewed at the new house that have turned out with this taste? Did they all get the high fermentation temp? Did the club brew that you fermented get to a similar temp during fermentation? Fermentation temp control can make a BIG difference in the final product...

Acetaldehyde is typically an off-flavor resulting from young/"green" beer and not an infection. Did the brewer tell you anything about what he was tasting? Hopefully he was more specific than "this is bad, try again"... How quickly are you racking from primary to secondary? You might be...

Sanitizer is ineffective against solid particles. That's why you have to clean before your sanitize. So if there is a scratch and some dirt or grime in the scratch (even if not visible to the eye), the sanitizer will get in there but be ineffective.

+1. This is definitely the right question to be asking at this point. Melortz: can you give us some more detail about what you smell/taste/see in an infected batch? Have you bottled the infected batches and let them age a bit or did you dump them? If you've bottled some, what was the taste...

It just needs time. If you want, you can slowly bring it up to the mid-60s and rouse the yeast up a bit so they clean it up a bit. You can also keep it in the fridge. Either way, just give it a few weeks to do its thing.