Recent content by MrGoodbar

I'm looking to do the same build next month, w/a double tap.

This made a Huge difference in my beer. I use a cooler, fill it 1/2 with water and dump some ice in it. Then I cover the top with 2-3 towels and let the air temp level out then 1-2 frozen water bottles every 12 hours keeps the temp constant.

I just brewed this, enjoying a glass as I write this. I followed the same steps you outlined, but I didn't do the rest. Just dropped the temp and racked to keg. It really turns out good the cold (for ale) fermentation is the key.

Watch Amazon during the holidays. I picked up my keg system for $150. The Beverage Factory usually has some good deals, make sure you get an extra set of o-rings.

That is great! I really like my set-up from Bev Factory, and I have been enjoying my beer fresh from the tap. Just a heads up: I had to replace all of the O-rings, the kit comes with a set and it was really easy.

This weekend was my first experience kegging, and I loved it. Sanitizing and cleaning were very simple, read through the FAQ Sticky about kegging. I am force carbing instead of natural. You have the initial investment of around $160, but then really the only recurring cost you could have is CO2.

Just don't let it boil, try to keep it as close to the 150-160 range as possible. Small variations and fluctuations are not a big deal.

I just brewed a pumpkin ale, and my fermentation temps ran high. I put it in a cold water bath to cool it down.

Where do you keep your primary? I find that the basement floor keeps my primary around 70 degrees during the summer. Earlier this summer I lost power and my fermentation was over 80 degrees, I am still waiting on the off flavors to settle out.

I believe the issue is that both bottling buckets are being used as primary's, and you were in the process of bottling when you fell ill. Hence adding the priming sugar to rack to bottles. Correct?