Recent content by popester

Can you speed up carbonation times by setting your regulator to desired serving/maintenance levels and shaking/rolling the keg? Or is that a terribly bad idea (ala setting to 30 and rolling)?

Where do you buy your normal beer supplies from? Can you convince them to carry it?

It may have just been a fluke, in that case try again. If it happens again your plastic is most likely the cause and would need to be thrown out. Is your nochill batch doing fine?

How do you go from kettle to fermenter?

Updates on pictures/models/links?

Especially for equipment its nice to have links and pictures. If you can't do that, at least post a make and model number so we can look it up.

Its had to imagine that a craigslist chest freezer wouldn't be cheaper initially and cheaper to run long term. Put it on casters and you're set...

2) Just rehydrate dry yeast. The manufacturers don't suggest creating a starter. 3) Secondary fermentation doesn't do any fermentation, it should be called 'secondary clearing tank.' The purpose is to get your beer off the trub of the primary fermentation and help clear it. Some folks don't...

Go re-read the link I posted earlier: the spots at the top left and top right have a relatively long ways to go compared to the spots at the bottom left and bottom right. Your goal when designing this sucker should be to minimize the distance from any point to the exit.

Purge the keg with CO2 and then you can splash all you want.

You might want to reconsider your design: How to Brew - By John Palmer - Building the Manifold

You're unfortunately limiting yourself by only doing it locally. Do you think you could partner with a homebrew shop near you to increase your customer base?

Your gravity reading is wrong. A beer can't go from 1.038 to 1.1 without adding something.

From what little I know, aerating after the beer has fermented, even partially, is a horrible horrible idea.

Holy crap I love that keggle. Its like someone drew the cut just for giggles :)