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@TheDawg The pressure dial should not be hard to turn. The other "switch" is the shutoff. It should face downward for fully open (which is what it should be). 10# of pressure should be more than enough for serving. Are you using this with a commercial keg? Are you sure the Sanke fitting is...

I only have the single tower it came wtih, and I use two picnic taps for the other two kegs in there (yes I currently have 3 ball lock kegs in there). I have a 5lb CO2 tank as well on the hump and I think a growler or two up there as well. Not at home now, but if I get the chance I'll add a...

Oh one other thing, assuming you have the chilling plate free of excessive frost, I have no trouble keeping 3 kegs at 39 degrees at the lowest. If for some reason you like your beer colder, you can take apart the temp dial and set it even lower, but I have no experience with this. It's...

Yes, assuming 2 kegs, you'll need new gas line, new beer line, quick disconnects - 4 total (2 gas, 2 liquid), the proper nipple for the regulator to hook up your new gas line, a picnic tap for the second keg, a "T" to split the gas line into two from the regulator (or a proper 2,3,4 line gas...

It'll "fit" but you'll likely need to drill out the hole. The igloo has a proprietary self locking tap with some molded plastic in the hole that would need to be removed in all likelihood. Shouldn't be a big deal to do it though.

For anyone visiting this thread in the future, this keg absolutely WILL fit 3 ball lock kegs. I just picked up a third after owning this for a while now. Set to max with 3 kegs it hovers around 41-43 degrees. I'd like to get it a bit colder so I will be dialing the temp back with compressor...

That's a recipe for disaster...the temperature differential would almost certainly make the bottles explode, and if you warm things back up to room temp it'll be almost impossible to move the bottles without getting some yeast back into suspension, and that's assuming that everything drops out...

Just a word of warning...when stove top pasteurizing don't do the idiotic thing I did and miraculously avoided blinding myself doing... I was placing the pasteurized bottles on a towel due to having a granite counter top. Bomber (22oz) went on to a towel that had seen 12 bottles already and...

I would definitely recommend having a tester bottle filled with room temp water and a thermometer probe in there for each batch to make sure you got the right temp. Bottle bombs are bad enough but champagne bottle bombs are another story entirely that the pressure they will carb to before...

if you're just looking for apple juice almost anything you find in the store is preserved with ascorbic acid...which is fine to ferment. If you're feeling snooty you can get organic stuff from a thousand places in SV but you'll pay a LOT more.

Here's a pic...looks like it'll be down to 1.016 tomorrow :D cloudy and crashed out a buttload of sediment in this glass in the fridge...but fermenting great

could also scale the ratio down to a gallon or two total volume and test for a bit cheaper :) Once this is all gone in a couple of months, fresh press cider won't be available and I'll probably take another crack at the same, or 4 gal cider 1 gal something other than blueberry. Assuming you...

Just wanted to pass along my success story with my first cider I made. I have a number of brew sessions under my belt for both beer and mead. The long and short of the sorbated cider was I had it on a grocery list and didn't specify and the wife picked me up 4 gallons of local (but sorbated)...