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This may be a little too difficult for your first time doing all grain brewing. And it sounds like you haven't acquired the equipment you need, such as a mash tun and boil kettle. No, you can't boil the wort in different kettles. I don't know what your reference to IU is. IBU is a measure of...

You could try this : http://www.northernbrewer.com/priming-sugar-calculator/?gclid=CjwKEAiA5qOlBRDAn8K5qen65joSJADRvlbqoturt83jOY_8_jNr0Irz7F-ZFhZBFuk4Fzs-WLa6wBoCwuDw_wcB

According to your last post, you racked to secondary on 11/30 (or thereabouts). That was roughly 3 weeks ago. So you did secondary fermentation, bottling, and conditioning/carbing in only 3 weeks? Not possible, as you have learned.

Generally speaking, you don't want the beer sitting on the trub for too long. I've had good results with two weeks of secondary fermentation during which time the oak cubes are added. I'm sure you could go longer, particularly if you want more oak flavors.

One week in primary then 2 weeks in secondary. It improves with age, so after keggimg or bottling, just be patient.

We brewed this on Monday, while enjoying the last few bottles of the batch we made last fall. This beer ages very nicely.

Looks good!

Hey, thanks man. I wondered about that. I don't know about perfect. :)

I cut the pressure down to 7-8 psi, and all's right with the world! Thanks to all who weighed in.

Nice! That must be it. I will drop down to a better serving pressure and see how it goes. Thanks and Cheers!

Thanks, didn't know this.

. I have a taprite regulator, which I bought new, and the scale is 0-60. I will look into a 0-15. Maybe I'll start by pushing it up to 16. (I got all my fittings, tubing, pump, and sight glasses from you - thanks for your great products and service!)

I'm just using a picnic tap at this point, with about 8 feet of line. At a pressure of 12 psi I tend to get excessive foam, yes, often a half glass of foam. So are you saying I may be underestimating the degree of actual carbonation?

Through the side wall, extended into the interior about 3 inches, sealed with silicone, and the probe not touching anything.

Thanks for the explanation of the head space issue.

It's in a converted chest freezer controlled by a Johnson digital controller. I think the temp is accurate.

I'm relatively new to kegging, having done about 5 or 6 batches. I'm doing the set and forget method, 12 psi at 40 degrees for a pale ale, which seems right on, according to the carbonation chart. After three weeks, my beer is still significantly undercarbed. After about 6 weeks, the...

I would probably add a 10 gal Igloo cooler for a HLT first, then a pump. Certainly not a must-have, but I'm very happy with how the pump has made the brew day go a little faster, and safer. Then down the line, you can add a plate chiller. Cam lock fittings tie it all together. They you are...

I made this for the first time earlier this fall and am just drinking it now. I had never used maltodextrine before either, but the OP explained that it contributes to mouthfeel. I agree, it has a noticibly thicker or fuller texture that is very pleasing. I would suggest brewing it with the...

I think this is normal. If it holds pressure after you adjust the regulator, you should be OK.