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The release valve is not what needs to be lubed. The first timr I kegged a beer I lost 5lbs of co2 in a week. Then another after I returned the regulator and got a new one. I heard and felt the valve leaking and spent a while trying to take it off without any luck. Long story short...I got...

I would get keg lube and put it on the main seal. I had the same issue and tried to find the leak with soapy water and did not see anything. A little on the o rings and it was fixed. I also thought it was coming from the valve and used the keg lube as a last effort. I have had a lager in the...

I condition all my beers like this. First I crank up the co2 to around 40 and fill the keg for 15 secs. You should hear it start to bubble. Then I pull the release valve a few times in short burst to let out the oxygen. Lastly I will fill it again with co2 for another 15 secs. This leaves a...

I remodeled the upstairs of my house into a recording studio complete with a kegarator filled with two kegs. Nothing like recording while drinking some great beer.

I got...I suppose I did not think to google an acronym. Especially one so long.

What does swmbo stand for...also I have seen a lot of BMC in reference to what I believe is domestic beer. The letters could be slightly off.

Thanks...im only about 2hrs away so it could make a nice day trip in the spring.

After some research I learned that upstate ny was once tge top producer of hops in the world. The region is not too far from where I am now so perhaps I have a good chance of planting a few varieties and bring in a good harvest next year or the one after.

I will have to see if there has been studies for my area. As far as yields go im looking more for the year after as I plan to go all grain at that point. The fall of 14 will bring me to 3 years as a brewer and hopefully more experience.

I live in upstate ny...from what I have read hops grow pretty well here. I did not really think about what types would grow better here. I will start with that to wittle the down.

I am looking to plant some hops this years and I am looking for in put on what kinds to get. I am new to brewing so my knowledge is limited on hops as I have not used many. I have noticed that many recipies call for cascade so I plan on planting more of that kind. I only plan to grow what I...

The sugar does carbonate as well if done with the proper amount. The biggest difference, in my opion is the clean up. I bottled one batch and after cleaning 48 bottles, I went and bought a kegging system. 1 keg vs 48 bottles speaks to my lazy side.

The 2 hydrometers comnent is funny... I would suggest you read a lot on the internet, search the forums and get a really good idea of what your doing as well as some beer basics. For your first beer I would suggest that you take your favorite ale and find a clone recipe. Most homebrew...

I agree with you. I always let my kegs sit for 2 weeks around 40 degrees set at 12psi. I have however watched a few videos on how to force carb quickly and the videos showed the psi cranked up to 30 psi and shaken or rolled for 5 min. Then set down to 12 psi give or take then set aside for a...

I had only heard of force carbing in reference to the shaking keg thing. It is of course quite obvious now that any way other than yeast eating sugars would technically be forced. Thanks

The way I understood force carbing was to fully carbonate a beer in a shortned period of time. This is done by setting the regulator up to 30 psi and doing the shaking thing. By setting to serving psi, I meant to set to the psi you would like to be served then wait 2 weeks. The beer will have...

It depends on preference. I have found that between 10 and 12psi is not overly carbonated with a good head. If you want more bubbles go higher..less lower. If you pour a glass and it is not enough you can adjust it. Let me know if that answered your question.

Oh and I use 5lbs tank for 2 kegs and it last a long time.

The easiest way I have found is to set the regulator at desired serving co2 amount and let it sit in a fridge or other cold area for 2 weeks or so. Depending on the beer you could set it between 10 and 12 psi. Your beer could be carbed in under a week but I like to let it sit for conditioning...