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So, when cleaning 4 kegs at the same time, can you dump all parts (gas in/liquid out post, dip tubes, poppet valves, lids, etc.) in oxi-clean, and then mix and match with different kegs? or do you have to seperate all parts for each keg individually, making sure not mix parts?

Congrats, and thanks for sharing!

Never mind. Found it, sheet of paper looking icon (preview pane) just left of the help icon.

When I originally opened a recipe, I was able to see a tab, on the lower half of the screen, kind of like a "print preview" of this recipe. I don't see it anymore and I don't know how to get it back. Anybody know how to bring this tab back up?

I've heard of people keeping some sterile wort around for yeast starters, especially if you're stepping them up, and I'm curious about the process. Can you use sterile mason jars, keep in the fridge, and when ready to use, just pour? Do you need to freeze? How long will it last? What are some of...

Kona Brewing, Fire Rock Pale Ale, yuck!... Harpoon IPA (IPA...yeah right!)

Primary the whole way! Fermentation as well as dry hopping for me.

Obviously, you would need the inside dimensions to be exact, but I just got the inside measurements from a 7.0 CuFt freezer, and I can get 2 better bottle carboys in there (diagonally)with about 3 inches to spare...

Thank you great sir!

OK, so it has now been 4 weeks and still flat, zero carbonation. Should I continue to wait another 4 weeks, or maybe start thinking about another solution?

Thanks guys!

About to make the investment in an immersion whirpool chiller, and I've got some basic questions, but I can't seem to find clear answers. BTW... need to invest in a pump also. I know you guys will be able to help out. Sanitization? Do I just run the pump the last 15 min of the boil, and pump...

Thanks for all the feedback!

Cool! What was your process for keeping the trub and cold break out of the fermentor?

Anyone ever ferment a German pils completely in primary without doing a secondary, and what kind of results did you get?

Well, I was going to go with 65-70 deg (basicly room temp).

Hey guys, About to brew my first lager (German Pils) and I wanted to go over my bottling process with you guys and maybe get some feedback. Not setup for kegging yet, but will happen soon. Here's what I'm thinking for now. After fermentation is complete (4-5 weeks at 50-53 deg) check...

I was in such a hurry to finish bottling, I completely forgot to add the sugar. I had 3.8 oz of cane sugar dissolved in some warm water and just FORGOT. I've had some batches carbonate at 1 week, so that's why I tried one this weekend. I'll take your advice and be PATIENT. Thanks!

LOL! That's it huh?

Bottled a clone of Avery's Maharaja (thanks JP & Chad for the recipe) two weeks ago. After I capped all 28 (22oz) bottles, I quickly noticed that I had forgotten the priming sugar! So, I uncapped the all the bottles, put about a teaspoon of cane sugar in each, and recapped. Yesterday, the beer...