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I've been struggling with an off-flavor issue for some time now, which is usually slightly noticeable after primary, and gets stronger as the beer ages. I would describe it as a sweet, kind of earthy, slightly burnt caramel type taste (all grain, so no burnt extract here). After pouring over my...

Has anyone ever had their kegerator start foaming inexplicably halfway through a keg, when nothing has been changed/adjusted? My first thought was temp, but the freezer/temp controller are dialed. Unless my regulator turned itself up, while the output gauge failed low but still responds to...

I'm just wondering how many of you who aren't Oregon or Auburn fans will be watching the game? I know I'm biased, but it sure seems like one of the most intriguing match-ups in the history of the championship because of the unique styles and skill-sets these two teams bring to the table. So...

anyone ever have this problem? Due to a Temp controller malfunction, my keezer froze everything in it solid. Now it's been about two weeks since I thawed everything out and got it all working right again, but the beer is flat as a board. The apfelwine is fine. I have been kegging for years...

Yup, it happened. After seven years of smugly assuring myself that check valves are unnecessary if you know what you are doing. For seven years i was right, but a freak accident with my temp controller caused my keezer to hit a chilly 19 degrees. Well, a couple of full kegs backflowed when...

What's your favorite way to make fall-off-the-bone pork ribs? I usually take the easy way out: in the crock-pot, covered in bbq sauce, cook for 8 hours. Unbelievable! But tomorrow I've got to cook more than the crock holds, so what do you all like?

I'm cleaning a new-to-me corny with some orange gunk inside for the first time. At first I thought it was just residue from some disgustingly old orange soda, but upon closer inspection, I'm not really sure. This stuff is the consistency of glue, and behaves like an oil based varnish, in that...

Been kegging for years, and long ago dialed in my preferred temp, pressures, line length etc. I've got this commercial keg which pours about 3/4s foam no matter what you do. Keezer's at 38 deg, gas is at 12 PSI, and I've increased the 3/16" line from about 6 feet to about 11' in response to...

Well,.... after years of kegging with no check valves it finally happened with an overcarbed commercial keg. My question is this: Is it really a big issue? The gas lines are sealed, pressurized, and were sanitized when they went in. Is there really any risk of infection, or is it more an...

New convert to oxy clean. just wondering what amount everyone uses per gallon?

It's my first time using oxy-clean. Does it always bubble like crazy when you mix it, or does that indicate there's dirt/grime present? I'm saoking a carboy that was already cleaned with a different type of cleaner, and am curious if the reaction is telling me it was actually still dirty or not...

Do you do it? I know it's the sage advice of the gurus to check gravity "three days in a row" to establish that fermentation is complete, But I never check until it's going into the keg, and that's only to calculate ABV. With the exception of an imperial or other huge beer, I doubt I ever will.

Well my Keezer stopped getting cold about a week ago.:mad::mad: After verifying power, compressor operation, and thermostat function, I had to have a tech out. He just called and apparently there's no refrigerant flow because something's stuck in the capilary tube orifice.:mad::mad: A...

If you add up all the stuff this guy's selling, it's a pretty damn good deal. http://medford.craigslist.org/for/1541744435.html .

I've posted about this before, but need to vent some frustration again. Ever since I started brewing all-grain about a year and a half ago, Ive had off-flavor issues which I never had in over ten years of doing PM. I can't really put my finger on the flavor, but it's a very slight nastiness at...

Do standard incandescents give off any UV rays? I need some heat in my fermentation keezer, but ferment in glass, and love hopyp beers.

Found this on CL, and I just want to say: Good Luck! http://medford.craigslist.org/clt/1489198739.html

So I understand the function of PIDs, but am having trouble with the description terminology in choosing the right one for my situation. I am building a RIMS system with manual propane burners for now, but would like the option to convert my HLT and Boil kettle to electric in the future. So do...

In designing my brew rig, I have a question for the RIMS user out there. Since I really only do single infusion mashes, and have little issue with temperature drop, Why RIMS? What do you get from your system that makes it worth the extra complexity? Is it the challenge of the build? Or does it...

Couldn't tell if this guy's sane or not, but found the add amusing. http://medford.craigslist.org/bfs/1444837149.html .