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I'm currently having to do my fermentation off-site (in my mother-in-laws) basement due to temps at my house getting too hot in the summer. I've just started kegging and have a 2 keg kegerator set up here at home which is working nicely. I don't really want to transport the beer back to my place...

thanks John. I just poured another & it's clear so, nothing to worry about, another lesson learned and another pint to drink! cheers!

I've just pulled two pints off my first ever kegged beer (a big porter) and it's really sedimenty and looks a lot like chocolate milk. Is it normal that the first couple are like that or is there something more sinister going on? I thought I read somewhere that it's normal to pull a couple pints...

Thanks for the info. I think those conicals samc posted might work but would also like to know if anyone else has used them? Also, why does no-one make/use the screw lid barrel types here in the States, they're much more sturdy than buckets? This is what I'm talking about (25 - 60 L ones) -...

I'm in the process of upgrading to 10 gal batches. I don't want to spend that much on either the ss or minibrew conical fermenters but want to probably use plastic (weight, storage etc) instead of glass demijohns (who is this John any way, littlejohn's cousin?). I've seen barrel-shaped...

Revitalising an oldy here. I've been wondering the same thing. As a newbie to kegging I want to age my beer before drinking. I was thinking about just using corn sugar in the keg then storing for 4 weeks after secondary but I'm not sure about the seals on my kegs so that might be a waste...

Hi I'm almost done. Got the fridge to fit both my corney kegs, got the regulator, kegs and all the trimmings. A friend just gave me a huge CO2 tank which I was more than happy to accept. Thing is, I was planning on putting a smaller 5lb co2 tank inside the fridge with the kegs. I'm a bit...

I saw it at Safeway in Chico for 9.99 a bottle and at the Mangrove Bottle Shop for 7.99. Guess which I bought? Might have to swipe a couple of those glasses too!

No, it didn't start at all. It was at about 50-55F but I think it might have gone below that during the night. OG was 1.050. Thanks

Me and my partner in all things beer just brewed a batch of beer up at Lake Tahoe, Ca (about 6000ft) and brought it home with us to the valley (200ft) to ferment etc. We just wanted to brew a batch up at our friend's cabin without much research into the effects of elevation change and...

Hi Ok, ok, I know, I stuffed up but I need to know how to fix it. I think my initial fermentation temp was too low and the yeast has either gone dormant or simply given up the ghost completely. I've brought the temp back up to 65 and it's been sitting at that overnight but still nothing. I...

Thanks almighty! I'm going to make the Golden Ale without a protein rest but we will, as always, simply hope for the best slainte!

Hi 1) They're flaked oats from my LHBS 2) - Golden Ale = 9.6% of grist - Porter = 1.85% of grist 3) Increase body and smooth out both beers Is a protein rest going to nullify these properties, if so how do I get that mouthfeel without the haze? Cheers

I'm trying to concoct a couple of recipes using some oats, one's a porter and the other, which features more oats, is a golden honey ale. I'm trying to figure out if I should bother with a protein rest in my (all grain) mash or not. I use Beersmith and it tells me to do a protein rest. Is it...