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Initially carbed my bitter to around 1 volume then hooked up beer gas at 25psi for a week. This comes just blasting out so fast...not overcarbed or anything either. Any ideas? 7 feet of lines beer taste fine just insane speeds..been using my keezer for a long time and never had probs I couldn't...

Need some help here, the choices are a bit overwhelming. Chrome or stainless or brass? Any suggestions here...my whole set up is stainless top to bottom. This is for my keezer.

Any suggestions on where to purchase

Anyone got one for sale?!

Anyone got a monster mill they want to sell?:)

Upgraded and am deciding to sell. Works fine no leaks. Only problem is the gas and psi gauge have tiny bends in on the screen. Works fine but is getting a little older. 30 shipped

Hit me up if you got one!

How do you guys do it...been thinking of getting Williams aeration wand...I just don't feel like my shaking the car boy is cutting it. Nothing gets below 1.015...even with a big starter

Anyone?

Brewed an esb and a Belgian pale fermented on chimay yeast...first few weeks the beer tasted great...now it taste metallic...any ideas. I keg by the way

Made a starter for brew day cooled it over night then realized in the morning we had no space left for carboys in the Fermenter chamber . How long is this yeast good for?

http://www.ebay.com/ctg/Bosch-1005VSR-3-8-Corded-Drill-Driver-/108901923 Will this drill power it alright? Or will I need something more powerfully. It says 2500rpm

Looking to do a beer heavy in rye. Thinking 4-5lbs rye, 4 pale, 2 caramel, flaked rye, little bit of black barley... Any suggestions before I take the plunge in to rye... I batch sparge in a cooler as well

Hit my beer with 20psi and gas is not going in. Replaced the O ring and lubed it. When I turn the gas on you can tell some goes in but I can feel it spraying out as well. Wasting c02 trying to fix this. Any ideas?

Thoughts?

http://eugene.craigslist.org/clt/3002525446.html This was so funny. Had to share

Most beers are 5 gallons in the 48-65 og range

Soured a wit with roselare and its been 4-5 months. Tasted today, very mild...taste very interesting..not bad..not great..a little tart. Clove flavor mostly...anyone have exp with this yeast and how long for it to really sour up? Looked kind or gross on top as well...not moldy tho

Was wanting to make a helles soon and like any lager it requires a larger yeast starter. I generally make mine in a gallon jug and swirl it every so often to kick the yeast up and this seems to work fine. Question is this, when making a starter for a lager should I put my starter in the...

If you have one for sale let me know!