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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?

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...

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...

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...

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...

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...

I reviewed a thread i found on HomeBrewTalk to details how to make a hard lemonade malt type drink and it lacks a few details. so here goes how I plan to do mine---is this right? Step 1 -- The Boil + 2 gallons of Water + 1LB Light Dry Malt Extract + 10 Cans of Lemonade (or other)...

my basement is still 52 degrees (standard long island basement temperature) so my primary lager fermenting is going great. big problem though, my garage was 40 degrees (used for my secondary) but now its up to 52 degrees also... i need cold, what can i do aside from buying a freezer...

I brewed my lager in the normal fashion with a 6 gallon carboy, it had a very foamy primary so i used a blow off hose (56 degrees), i let it diacetyl rest at like 68 degrees and it continued to bubble like every 30 seconds, then i moved it to the secondary fermenter (5 gallon carboy) and waited...

I left my keg outside in 0 degree weather.... some may have frozen on the top of it but has since thawed and been mixed back in..... it wasnt completely frozen if at all--- i swirled it and heard no ice but that doesnt mean there wasnt a thin layer. good/bad?

I force carbonated, put in about 24 psi, gave it a great shake--essentially rolled it up and down a bumpy hill for a good amount of time. it carbonated i guess, but it now tastes like its more bitter or something. what gives?

It was bubbling through the airlock like once every 30 seconds towards the end of my diacetyl rest. Now that its in the secondary and heading back down (its at 58 degrees as of right now) it doesnt seem to be bubbling at all. Is everything ok?

With my lager, do i do the dactyl rest while its still in the primary? or do i move to the secondary then do the dactyl rest? This part is the only part that is hazey... That and where the hell I'm gonna get some co2 for my kegging system.

as some of you already know-- i never took a hydrometer reading and everyone gave me real great advice on what to do next time. but what can i do this time to at least get the alcohol % of my brew? Why can't I just take a sample, drop my hydrometer in it- and look at the conversion chart that...

the 15 gallon Demi-Johns are very fragile apparently --- what other solutions are there for greater than 6.5 gallon glassware?

I keep seeing these in various sizes on my hunt for stainless steel containers to fabricate a fermenter. Its a stainless steel trash can: http://www.porgot.com/showitemdetail.php?key=Leifheit_Kicker_gallon_Stainless_Steel_Trash_Bin&sub=2&node=101474881029&lang=en It has a lid, I bet the...

I'm lagering my beer at 53-58 degrees as per the yeast directions. This is my primary fermentation. Someone said that during my secondary I should lager it at 37 degrees. Anyone know any more about this or can point me to some good info?

My primary carboy has like 1 inch of white gunk at the bottom, i know it wasnt there when i stirred up the wort before pitching the yeast. is this ok, normal, varying depending on the brew, good, bad? Should i give it another stir? :mug: