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Uh oh, look out for revvy

Just to skip unnecessary steps and cleaning, can I add the dry yeast and priming sugar to the keg and use CO2 to push into bottles? I don't want bottle bombs, or to have the yeast and priming solution not mixed in evenly. Anyone ever done this?

Buy I didn't buy it at the "store"... Kidding. I was merely expressing that this cold storage was not part of (even though it ultimately is) my aging process for this particular brew.

Lagering, no. Just storing. And drinking. But I can keep a consistent carb on it, and don't drink enough to warrant the use of a keg.

Have a Belgian special dark that's been -literally- chillin in a keg for about 6 months. I'd like to get it into bottles so I can age/drink it. And to get the right kinda carb on it I'm guessing, due to 6 months of tastings, that I have 4 gallons. I also have a packet of dry yeast to repitch...

I'm down for some hops

I thought refractometers only work before the yeast is pitched?

Full boils are best, but if you are using your stove, you'll get better results with a partial boil. It takes too long for a full boil. Any food-grade spoon that will reach the bottom of your pot during a full boil (and survive) should suffice - remember, boiling sanitizes. You never said...

Changing the boil volume will affect your hop utilization, but minimally. I find it's easier to boil if your pot isn't full. Just pay attention to your sanitation, take notes and think ahead. And check back here often. There is always someone watching and willing to help! Rdwhahb

Welcome! Post and read as much as you can!!

My inkaw buy me tools for my birthday and brew equipment for Christmas.

Bump. So here's a new thought - there's a lot of LHBS that are 'multipurpose'. The better one close to me has takeaway pizza, as well as a well stocked beer and wine shop. What is the craziest, most innovative, unique shop you have seem paired with a homebrew store?

I use another magnet to get the stubborn bits with my stir bar. I use the same magnet to keep the stirbar out of my carboy!!

It’s similar to that. I can’t find exactly what I purchased, but that will do the job. Also, these are what go in between your QDs and the hoses, as well as the regulator and hose.:mug: Note: Some of the new QDs have gaskets attached- just make sure wherever metal meets metal you have some...

I lost a tank to the connection at the regulator. Got some gaskets from NB, they look more like wood that plastic, but it worked. Also, I had trouble carbing one keg due to a poor seal at the lid. Crank it up to 40psi to set your seals, then dial it down.

If I convert this to AG, what would the mash schedule look like?

So I'm trying out my first all grain today. The calculators are all giving me a different answer. Grain bill is 10.64lbs Sacch rest at 148degF for 60 minutes Mashout at 168degF for 10 minutes If I'm mashing at 1.5qt/lb and infusing to raise to 168, how much sparge water do I need, and at what...

If I filled a keg with clean, unused sanitizer, how long would it stay useful? I use starsan, and often find myself using just small amounts of sanitizer.

One more question. I have only 100g of dme. Can I supplement with priming sugar to make a 1.5L starter or just let it ride at 1L? And let the debate begin...

Damn y'all. I shoulda just called the Yeast Whisperer. Thanks for all the input! I obviously want to make the best beer possible, or else I would not have asked!! Gonna make my starter tonight and brew Thursday. I don't want my wort sitting around for 36 hours with no lifeguard on duty.