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I have four kegs, two of which I got a the LHBS and have been working out great. The other two I got off of eBay and for reasons I can't figure out, it's about impossible to get a disconnect on or off of them. To get them on I had to tap them down with a hammer, but then of course trying to get...

Ok digging up an old thread but this happened to me too... I have a strong porter that's around 7% and was doing fine in primary, then after 3 weeks in primary I racked it to secondary along with two cut and scraped vanilla beans. A week later there are white floaties on top of the beer... Has...

yeah, that too. I've never been able to figure it out, but sometimes I can drink several on an empty stomach and be fine, and other times 1 beer on a full stomach has me tingly. Weird... My recent problem has been that we're kegging now, and we just bought some Imperial Pint glasses :) So now...

Ya know, since I started homebrewing about a year ago, I've been drinking substantially more. I generally have 1-2 beers a day, whereas in my pre-homebrewing days I had 1-2 drinks a week. I figured since I've been drinking more, I'd develop a tolerance. But it seems my genetics are stacked...

Just think, if you'd put $1,000 into apple stock 3 years ago, you'd have $15,000 right now. Hindsight is a nice thing...

Now we just need an iPhone version :) I might have gone for beertools as well, but with beer alchemy had a 30 day demo and did everything I can think of with a slick interface, so they got my money.

I've had a good number of big beers which the bottle recommending aging, and a lot of beers that I think would be a lot better still after aging. Then again some not so much, so I don't think there is any real way to know. I'm always impressed by an old rasputin, that's a pretty big beer but it...

I could have done a shot of it, would have been much better suited. 12 ounces of that beer is just too much, I hated to throw away half of it, but I couldn't get it down. I like barleywines, but I'm not a fan of beers that have a strong alcohol taste. I like a nice balanced barleywine, or an...

I was mad that the wishing well was just a sound stage... And the restaraunt was taken down after the film too... On the plus side, we went by the school where kindergarten cop was filmed. It's not a tumor.

Anyone tried this beer out? I don't think it's widely distributed, I only had one since I was in portland for a few weeks and saw it on the menu at $12 a bottle. You figure that at $12 a bottle, it's just something you have to try... Unfortunately I only managed to drink maybe $5 worth...

Yes I'm aware of why it was foaming, I never said I thought it was carbonating in 5 seconds... The point of the carb drop was to make up for the co2 that will be lost in the beer as it escapes into the headspace due to not being in a pressurized vessel anymore. An uncarbonated bottle takes...

I'm not ready to invest in a beer gun yet, I don't really see me doing this all that often as I usually bottle a 6 pack and keg the rest so I have a few bottles to gift, but I'm making up a sampler christmas pack and have some beer only in a keg... I ended up just venting the keg and turning...

For the mac users out there, I think Beer Alchemy is the winner: http://www.kentplacesoftware.com/products/BeerAlchemy.html Really nice program, great interface and it's the only brewing software I've found to date that has a nice recipe browser. It also does inventory management, brewing...

The place I go does refills. Usually takes less than 5 minutes in and out.

I'd like to bottle up a few beers from a keg, my understanding is that I can do this by just dispensing into the bottle and adding some carb drops. I normally add 5 tabs for an uncarbonated beer, any idea how many it will take for a beer that's already carbed and kegged? I'm thinking maybe 2?

Eh, last time I mentioned it she said that would be awesome. She's my #1 homebrew consumer :)

Well all done :) I started out with 5 gallons to mash, but apparently putting 1 gallon of boiling water in the cooler to pre-heat it wasn't enough, and after 30 minutes it was down to 138 degrees. I had to add probably another gallon of boiling water to bring the temp back up, but after that it...

We had teh cappuccino stout recently. It was pretty good, but it had a lot less coffee flavor than I expected. It was really somewhat hard to believe it had coffee in it. But other than not being what I expected, it was still a good stout, although I'd take a Bell's Stout over it still :) *oooh...

I'm assuming it's liquid since I haven't seen dry sold in 33 lb packages... You can store it at room temp away from light, but it'll be best used in 2-3 months. In the fridge maybe a little longer, and it won't darken as much over time. Ideally, I would put it in the freezer if you have room...

Typically you would transfer it to a bottling bucket. Do you only have one bucket? If so, see if you can find a large stock pot, cooler, etc. Sanitize that, transfer the beer to that (using either the drain at the bottom if you have one, or siphoning it out). If you siphon make sure not to suck...