Recent content by mccamich

Party was bitchin’! Beers were perfect! Jockey boxes worked perfect! Everything was carved like I hoped it would be. Killed 2 kegs! Thanks everyone for the advice and help!

Oh....for sure. lol I would've been f***ed with them defective regulators.

Lager is kegged. Everything is carbing like it should. Regulators are regulating like they should. Smooth sailing right now. Hopefully it all keeps going smoothly for party time.

Turns out the fancy new regulators I bought from Northern Brewer were defective and some other people were having the same problem with them as me: psi kept increasing well past the set point to the point it was triggering the relief valve. I'm returning those regulators and I bought NEW new...

Question: The psi I set my regulators to, is that measuring the psi output of CO2 from my tanks or the psi inside of the keg?

These are new regulators. It even takes that long with a carb stone? I thought that’s how long it takes w/o using a carb stone.

So I got the stout and blonde ale kegged and hooked up to the beer gas and CO2 respectively. I set the regulators to the psi on the carbonation chart, taking into account the wetting pressure of my carb stones of 4psi, the temperature of the beer, and the vols of CO2 I want in each. Question...

Good advice all around. Thank you. I think this is what I'll do based on y'alls advice... Irish Stout - carb with N/CO2 to 1.2 vols. at 64F, serve at 36 psi Jalapeno Blonde - carb to 2.4 vols at 64F, serve at 14 psi Island Style Lager - carb to 2.5 vols at 34F, serve at 14 psi Party starts at...

I have a single tap jockey box that goes through stainless steel coils. That box has a stout tap on it and is getting the Irish stout on nitro. I was planning on serving that at 37-38psi. The other jockey box is double tapped that has a cold plate. That box is getting the blonde ale and lager on...

Ahhhhhhhhhhhh....So using the information on that table, if I were using the slow and steady method, it would take me about 5-10 days to reach whatever my desired level of carbonation. For my Irish stout I want it somewhere around 1.8 volume of CO2: the beer and my basement are 64F, so I'd set...

Thanks for the advice, everyone. I’m really proud of how these brews turns out: nitro stout, blonde ale that’s been “dry hopped” with fresh jalapeño, and an island style lager brewed with paradise seeds and lime peel. Final question: That handy “set it and forget it” force carbonation chart, is...

I should also mention that the kegged beer won't be refrigerated at all, as I do not have the fridge space in my house to even try and do that and I'll be pouring it out of jockey boxes at the party so the beer will be pouring out cold, but the kegs will be whatever the outside temp is. The kegs...

I'm planning on kegging a dry stout on Thursday, a blonde ale on Friday, and a lager next Wednesday. These are all brews I'm planning on bringing to a big backyard party 2 Saturdays from now. Should I... a) Keg the brews as planned, carbonate immediately, and store the carbonated brews until...

Cool. According to your article I'm "dry-hopping" with "wet hops". How interesting. I also like the clarity that secondary fermentation gives my brews. I'm also pretty anal when in it comes to sanitizing everything and not reintroducing oxygen to the system.

I don't know if they're ornamental or not, but I'm betting that they're not. They smelled great and fresh when I picked them, very aromatic. Thanks for the advice on the dry hop addition!