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Thanks Wayne. I called red comet, but they only do CO2. The brew shop "beer at home" sent me to High Plains Welding Supply who said they will fill both my CO2 and NO2 tanks without doing a swap. CO2 was about $8 for 5lb tank and $20 for the NO2 blend. Thought I would pass along the information.

Thanks to all. I have a brew scheduled for this weekend. I'll assume abot 1 gal of evaporation per hour during the boil and add a bit more liquor to my mash. Other than that. I guess i just have to get used to the altitude. I'm still confused on the secondary, but I'll make sure my locks don't...

I recently moved form Chicago to Denver and am curious if anyone here has any tips or advice for brewing in high altitude. I made my first two brews (IPA and Porter) a few months ago and witnessed first hand the necessity to increase my boil volume due to the increased evaporation (I increased...

I recently got both a nitrogen and C02 keg/tap system and am looking for a place to purchase gas in the South Denver, CO area. Does anyone have any suggestions? Thanks, M

I am trying to research the basic base malts of a typical Irish Cream Ale much like Kilkenny. These are typically nitro purged resulting in very smooth clean flavors. Does anyone know the direction I should follow? My end goal is to formulate a one off brew, not a clone. Thanks M

Great. I'll be sure to have some "insurance". Did you add the fruit to a muslin bag or just dump it straight in? I am worried about seeds and pulp. Plus, how would I remove the fruit once I reached the flavor profile I was looking for and still allow the beer to remain in secondary? Did you...

Why wouldn't a normal air lock work? It is already racked to a carboy for secondary fermentation. Will the fruit cause the air lock to not work?

All, I assume the is a previous thread about this, but I have not been able to find it, so... here it goes. I recently brewed an all grain porter which I wanted to infuse with raspberry. Primary fermentation has completed an I am now moving into secondary. Has anyone used fresh or frozen...

Thanks Hamiltont. You are correct in assuming I was making a partial mash (i.e. using malt extract as well), however the recipe required me to steep the grains at 153F for some time (not sure about 30 min, but somewhere close to that). It is good to know the "steeping" is mainly for aroma and...

I recently brewed a batch that yielded low alcohol levels based on consumption. According to my gravity readings, I was spot on in my reduction from original to final. My only thought is I didn't extract enough sugars from my grain to allow proper fermentation and thus limited the amount of...