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I stumbled across this link in my search so my interest shifted. I plugged the numbers for this 1679 recipe into BeerSmith II and this is my next brew. Found Spelt malt at a local Asian market here, (I never even heard of Spelt before). I'm just going to use Wyeast #3787 for the first attempt...

Yeah, I was curious about that process of splitting the batch, fermenting half with Mead/Wine yeast and half with ale yeast, and then blending the two back together. It seems like it could produce some interesting flavors, esters and characteristics. After I read whatever it was I read, (I can't...

While weeding thru Tripel Karmeliet clone recipes I stumbled on a recipe that used WLP 720 Sweet Mead/Wine Yeast. I thought it sounded interesting so I started looking into it a little further. From what I learned wine/mead yeast can't ferment maltotriose, and since grapes or honey don't have it...

https://www.brewhardware.com/product_p/fflbarb12.htm I'm going to start with 5/16" I think. I might try bigger later depending on how this goes.

Using CO2 - not a pump. I was all set to order 3/16" line out of habit. When I went to order the swivel flare adapter the 5/16" barb popped up and got me thinking; would that be better? Why not 3/8"? Or 1/2"? I read comments about O-rings on filter housings failing and spraying beer everywhere...

I'm going to use a canister/cartridge filter to push beer thru from secondary keg to serving keg. I was curious if anyone has any input about the size of tubing. Are there any benefits to using larger ID line to and from the filter?

??? Why??? By all means . . . "project" . . . the reason I'm on here is to absorb the "experience" of those who have been there, done that, and got the tee shirt. That's not to suggest that socializing with like-minded imbeciles who don't have a clue isn't also a huge draw, but . . . When I...

Hmmm. Again, I have no idea because I've never done this. At the risk of sounding like an idiot, I'm not sure if i'm ever going to need that much fine tuning? I'm thinking the vast majority of stuff I brew is just going to be set at 10 or 11 psi. Once I figure out the line length it should be...

Cool. That settles that. Thanks guys.

So just to get my head around this. If you [DO] accidentally blast beer up into the regulator, is it ruined? And two, is it just a matter of being careful, like closing the valve before filling up the boil kettle?

I haven't gotten that far. I want to use brand new kegs and high quality equipment. I don't want to be constantly struggling with a bunch of problems because I tried to be cheap and cut corners. I've learned that trying to be cheap usually costs a lot more in the end. Unfortunately I can't...

Yeah. The first time I used my plastic Fermonster I didn't lube the lid. A month later when I went to transfer I thought I was going to have to cut the friggin' thing off. I make sure I have plenty of lube on it now and have no problems getting it off. But now it's smeared all over the top of...

I'm in the planning stage for my keezer. I started researching 2-way secondary regulators and when I visited the TapRite site I ran into this. Without spending 3 days trying to track down all the differences between them my main question is: How important is the check valve?

Thanks. I already ordered some worm gear clamps but it's not a major expense to change em out.

First Question: I am just now getting into kegging. I bought the 3/16" ID 7/16" OD PVC free silver ultimate barrier antimicrobial (or whatever it's called) beer line and the 5/16" ID PVC free gas line. I bought some ball lock QD CMB, with the swivel and flare nut. It's been a struggle trying to...

Good information. Looks like you're off to an awesome start. I agree with the guy who commented on your clamp collection too. Woodworking is my other hobby. When I started brewing beer my intention was to just do small batches on the kitchen stove, minimal equipment, once or twice a year. :)...

OK. It's only been a week and there's still a lot of foam on top. You wouldn't wait for that foam to fall back into solution?

I brewed a festbier 8 days ago. I got the temp down to around 70˚F with the wort chiller and then stuck it in the fermenter at 48˚F overnight. The next morning I pitched my yeast starter, (Wyeast #2206) and turned it up to 50˚F. Two days later I turned it up to 52˚F and that's where it's been...

I would like to use an under the counter refrigerator similar to this as my kegerator. Unfortunately, these things cost thousands of dollars - (not entirely sure why?). I know that since it will be in an enclosed space the heat produced has to be vented out the front. You can buy stand alone...

Yeah, this is the direction I was leaning anyway. My decision to go with a four tap kegerator is because I'd rather have extra taps and not need them than to need them and not have them. My favorite beers are big Belgian/Trappist ales, and when I brew those they get bottle conditioned in 750...