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Tell your buddy to keep on bottle priming, while you enjoy crystal clear force carbonated beer on tap. When he asks to taste your beer simply tell him "No, it's illegal. Enjoy your sediment, brew buddy"

11 oz. Red Stripe bottles are a waste of time, unless you just love to crank caps on silly little bottles. Get you some 1/2 liter swing-tops (or better yet, 1 liter) and be done with it. They even come from the store devoid of any markings, and usually perfectly clean ;) Personally, for...

:confused: I've been a contractor (and City construction inspector) for quite some time. I'd love to know where you heard about "fireproof paint". :rolleyes:

This one's out on the back BBQ island/outdoor kitchen. It's a small shell of an abalone I found while diving (for bigger abalone) off the coast of Northern California. I drilled the hole with a diamond bit and epoxied a threaded insert into the shell. The tower is all stainless from...

I tried this a couple years ago using the stainless screen from two colanders and crimping the seams as well. It wasn't a very fine weave, and it did yield a bit of scorching on the bottom of the kettle, but it also kept the vast majority of the hops out of the fermenter. It ended up being too...

Could be a soapy residue in the glass killing the head. After my glasses leave the dishwasher, the get an additional rinse just in case (we don't usually use Jet-Dry for some reason). I may be an anomaly, but I've never worried about the "perfect line length" or flow resistance, or...

I rarely get over 1k psi fills, and when it's cold it usually reads around 400-500 (in the red). At about 100 or so is when it get it refilled.

Second that. Easy and effortless, even on those stubborn labels. I usually pull hot water right of the hose bib drain for my waterheater, and if you use it often enough, it also keeps the sediment deposits flushed out of the tank :D

Dang, I haven't seen these growlers in California yet. That's a deal for 64 oz. of quality brew. I brought back 2 half gallon growlers from Maui Brewing Co. a couple years ago and I think they were about $9 ea. empty!

Try some keg lube on the o-rings. My dip tubes (Pepsi kegs) have a little bump on the side at the top of the tubes that fit in a recess of the threaded keg fitting so that torking on the post doesn't rotate the tubes out of position. Look on the bright side.... with the dip tube on the side...

My regulator has a check valve before the gas line so I never get beer into the regulator, but.......... The only time I've had problems is when force carbing two kegs at the same time with a tee in the gas line, and the gas hooked to the beer-out posts. If one keg is at, say 25 psi, and the...

I almost always keg after cold crashing the secondary down to about 30-32. That way most of the yeast has dropped before kegging and the chilled, flat beer will take CO2 better. I purge the keg with gas from the bottom up through the diptube, with the gas line connected to the black ball...

7/8" 12 point box end wrench (or the fancy socket they sell online). Long dip tube brush is nice too, but cleaning them out right after they're empty is so much easier than scrubbing a bunch of dried up gooo. Seems like 5 or so batches is the general consensus, but between batches a hot...

What's with all the lactose? Probably that, with all the oats is going to lead to a lot of unfermentables (and a high finishing gravity based on the density of the liquid). I had a stuck Steam with Cal Lager yeast, and added a bit of Safale S-05 to bump start it and finish it off. Worked...

It'll eventually drop out, but kegging & force carbonating is the way to go since you don't need to save any residual yeast to carb in the bottle. I've been brewing 10 gallon extract batches for about 12 years and got my kegs about a year into brewing and it really simplified my life. I just...

I built a cpbf years ago, and like someone else said at the start of the thread, I've since turned it into "spare parts". It was just too much of a pita to keep clean. I started using the picnic tap and plastic wand simply as a way to get kegged beer into growlers and swing tops for...

I've started using Safale (04 & 05) on the last several batches and had pretty good results running the ferm temp controller right about 67-69 degrees f.

I've done both; gelatin and just waiting, and gelatin doesn't work so well unless you chill the beer first. Waiting doesn't work for me so well because I'm greedy and impatient :D Since I'm kegging & force-carbonating it I don't need/want any yeast hanging around. I'm fermenting in a chest...

I still do extract and "sparge" by grain bag as well. For a 10 gallon batch, I'll steep grains in a 3 gallon kettle @ 156, I bring a gallon of water in another kettle up to about 170 or so on the stove top. When the grains are finished, I straddle a big colander across the 15 gallon keggle out...

Agreed! Best thing that keg's going to see inside of it ever again. Put it out of it's misery. edit: (mine's a Miller Brewing Co. keg ;) )