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I know this thread is a little old (2 weeks). Don't do any dry spices to secondary (ground cinnamon, ground nutmeg, etc). They will simply form a layer at the bottom of your beer. I have tried 2 different times to do spices in Secondary, to no avail.

I'm interested in the taps if you'll ship to 49505

While it may not have been equipment I was merely speaking from experience. It could be any number of issues seeing as you were trying several new methods. I have had to toss two different beers because of improper sanitation of equipment.

Is it sour like a vinegar type flavor? If so, I would say it was probably leaving it out overnight. Food service teaches us that the amount of time a particular food can stay in the "danger zone" (45-135 degrees Fahrenheit) is 4 hours before it is so overridden by bacteria that it spoils. What...

Do I need multiple Co2 tanks if I do it with both kegs?

So the only inconvenience is needing multiple connectors for the kegs. I'm going to end up getting a manifold, and building a new bottom for my fridge. Thanks for the info! Cheers!!

Hey everyone. Just curious, is it possible to run a multiple keg system off of a combination of ball-lock and pin-lock corny kegs? I currently have 1 pin-lock keg, but am looking at purchasing 4-5 more corny kegs for an upcoming event. Do they need to be pin-lock? Can you explain why they can't...