Search results

I have a metal cask, similar to these: It has a shive hole on the side and an open top (bung?). I think its about 15 gallons... I've been using it as a seat during beer launch parties, a prop really. Anything cool I could make out of it? A fermenter for something besides "real ale"...

http://www.texasdirecthunting.com/servlet/the-77/metal-drum-barrel-spun/Detail Can i hook this up to a 55 gallon drum and have it be a good fermenter? How would I go about this project?

bacon maker, just insert pig.

i turned my pressure down to 1psi, just enough to squirt the beer out. brilliance. Its delicious and i can fill a full glass without too much foam head.

my old bev line was 3 feet, and then i read online that having it that long just makes it more likely to get caught on stuff or under the keg. it matters how long the line is? this doesn't make physical sense.

1 foot long bev line. whatever the standard size is for a plastic spigot... something like 1/4" i think

All foam. The line to the spigot is not foam. Heres how this came about... Kegged & hooked to co2, set to 30psi. left in fridge at that pressure, hooked up to co2, for 2 days. unhooked, released pressure, reconnected at 12psi in the fridge. waited 1 day. served up these foam...

thats carbonic acid? so is it good or bad if its gonna happen no matter what?

will i still get carbonic acid?

what creates carbonic acid? and do you all agree with the corrections i made? its sitting in my fridge now @ 30psi hooked up to the co2 tank. in 2 days im gonna disconnect it, depressurize it, and connect it at 12psi for a week. testing it in the middle. and i have carbonated before, but i...

Ok i turned the pressure on the tank up to 30psi and left it hooked up to the keg in the fridge.... I'll leave this like this for 2 days, then im gonna disconnect and bleed off the pressure and reconnect at 12psi and leave for 1 week. good?

I hooked up 25 psi to keg with it upside down and let the co2 bubble up through it, then i disconnected the keg and rocked it back and forth (agitated it) for a half hour. Then I leave it in the fridge for a few days and then let the pressure out through the valve. Then I bring the pressure up...

Is your secondary plastic or carboy?

I've been brewing for a few years, following recipes closely and using DME or LME when instructed. But whats the real difference? Like is there a conversion rate between the two? Why use DME over LME or the reverse? example: Is 2LB of DME equivalent to 2LB of LME? Do you only need 6LB...

Thank you guys, this was intuitive and exactly on topic. We no need no stinking beer gun indeed.

I have a co2 tank plus regulator and I keg + force carbonate my beer; rocking it back and forth for like 25 minutes. I'm interested in bottling it now... and I'm curious how I would go about it -- in a safe way -- without priming sugar (since I force carbonate already to avoid the sediment...

Hey, I've brewed a lot of pilsners... all lagers really... and I was interested in doing my first stout (although I'm not sure what the difference is between porter & stout). Basicaly I wanna do a dark/thick/oatmeal type beer thats not as strong as a guinness but not as weak as a Black&Tan...

You all rock. So what i've learned is that: 1) a stout or porter is an ale 2) what i meant by "not as strong as guinness" was really "not as bitter" Can anyone recommend a recipe?

....but is it an ale or a lager? I see on that page that sometimes they use lager yeast and i suppose that means more often not? Whats the difference between stout & porter?

I posted this under extract, but im moving it here... Hey, I've brewed a lot of pilsners... all lagers really... and I was interested in doing my first stout (although I'm not sure what the difference is between porter & stout). Basicaly I wanna do a dark/thick/oatmeal type beer thats not as...