Recent content by bikebryan

Gas line length does not play into the dispending in any real manner so don't worry about that. SERVING line however is a huge player and yes, it does matter how long it is. It needs to balance out with the carbing/dispensing pressure or you will get big glasses of foam. Since you obvioulsy...

Everbody is different with different opinions. Me: 1 week in primary unless it looks like it isn't done, but I've never had brew need more than 7 days in primary. That is followed by two weeks in a glass secondary, then bottled and allowed to sit another two weeks. Using that formula I've...

If you did overdo it on priming sugar or bottled before fermentation was totally done you are looking at bottle bombs. I've experienced this once. It created a huge mess and believe me I moved the remaining bottles to the fridge as quickly and gingerly as possible. I didn't want one going off...

Carbonation is carbonation. It doesn't matter HOW the CO2 gets into the solution. It has no effect on aging.

Are you using a stout tap? If not, you're wasting your time. It's not the nitrogen that causes the fine head on stouts. Nitrogen isn't very soluble into beer, so cranking up the pressure is not very helpful. Stouts get their fine head from the taps they are served to. They contain a...

I agree on the bar line cleaning product. I prefer PBW. Bar cleaning products are meant to do what you are tasking them with, while Oxyclean isn't. Yes, they cost more, but they also give you much more bang for your buck.

If the OP is leaving the kegs at room temp and only pushing 15 psi, then there will be pretty piss-poor carbonation. It needs to be colder than that at 15 psi to get halfway decent carbonation.

Yes, I've read this too. I don't believe everything I read. I know how dishwashers work. I've worked as a food service manager for a bit. I know how commercial dishwashers sanitize and I know how home units do it. I know how steam autoclaves do it. A home dishwasher is not meant for food...

I used oxyclean for a bit, but then switched to PBW and never looked back. Much quicker to get the job done.

There are lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots and lots of posts here that answer all the questions you've asked. Please avail yourself of them and all will be answered.

I'm assuming you are referring to the bottling bucket? If you rack from your secondary to the bottling bucket correctly, you will get very little trub transferred over; if you stir your sugar into the secondary, you will stir up a great deal of sediment into your product. The best bet is to...

OK. Thanks. Like I mentioned, I don't use bleach anyways so it's a moot point to me.

NO dishwasher is going to be able to sterilize ANYTHING. I know you meant sanitize, but then you go and mention the difference. As for how dishwashers sanitize, it does matter what is wet and what isn't. Sanitizing in home dishwashers is done by raising the heat in the box enough to cause...

A good long-handled brush, which can be found really cheap, is a toilet brush. Just remember to keep your keg toilet brush and your regular toilet brush apart. :)

Why run them through a dishwasher cycle? If they aren't dirty it's a waste of time; if they are dirty you won't get water up into the bottle to clean them (the design of the bottle and the way dishwashers work prevent the water stream from getting up into the bottle) and you are wasting your time.