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Turn the pressure up to at least 20 psi to carbonate beer. Beer does not absorb enough CO2 @ 13psi to carbonate it. I carb mine @ 30 psi and it takes about three days. If you do it at 20 it should take 5-7 days. Either way you have to have over 15 psi or you will be waiting forever.

Rogue in Newport, OR does pints for pints every year and turnout is pretty good

No you don't need priming sugar. You can force carbonate it by putting pressure on the keg. You can carbonate it anywhere from 15 psi to 50 psi. 15 would take a week or more. 50 psi and a good shake would take a day. I keep 30 psi on the kegs while in the fridge for 3 days then lower to...

Rockstars have long hair, hockey players have missing teeth, brewers have beards. As for the overalls they have a built in bib just in case you miss your mouth because of the beard.

I am switching back and forth from the NHL playoff game canadiens v. bruins and the NBA playoff game magic v. hawks while enjoying some homebrew. I was wondering which playoffs people enjoyed more with a brew.

One of Mine was 15.5 inches might as well make it bigger just in case yours are bigger. They do come in a lot of different diameters. I have a Coors keg and it is smaller in diameter top and bottom than the one I measured.

I would agree with the SQ 14 I have two of them and some keggles. They are big enough for any pot you might get and are a great price. They are powerful enough to get water boiling quickly and can also be adjusted enough to prevent boilovers. If you can find a keggle they are great but if you...

The reason you got low IBU's on beer calculus is because you put in 4 gal boil volume in the recipe under the hop information. The boil volume should be the volume at the start of the boil. For a 5 gallon batch it is generally 5.5-6 gal. You put your batch size at 5 gallons which should be the...

Sounds like you are on the right track, I think that recipe will turn out well. It looks like you have the creative part down. The only advice I have is to keep a recipe book with comments so you can keep track of everything. If you didn't like something about that recipe you can leave it out...

Carafa has great flavor. It is just less bitter and harsh than RB or Black patent. Carafa 1 is similar to Choc. malt. and Carafa 2 is more of a roasted flavor with some choc. and Carafa 3 is Roasted. Because it is more smooth you can hide it in hops a little easier, hence the use in Black IPA...

I keep mine at about 12 psi with 3/16" ID and 4'-5' feet. When they are fully carbonated you will want them to come out somewhat slow or you may end up with foam instead of beer. You won't know how well your beer will pour until it is fully carbonated. I work at a brewery and I know we keep...

I think that is a great idea. You can read all sorts of info and get lots of opinions. The best way to get the answer you are looking for is to test it for yourself. The most important info and opinions are those of the people drinking your beer. That is why I love to split batches in half...

Pre-boil to post boil is based on your system. What is your average evaporation and gravity change. Every brew system is different. You would have to know what your brew system average is then adjust from there. Generally it is around 1 plato or .005

I don't think it would make a huge difference. The sugar from the malt would not be substantial. I think a more important point is that you are using the metric system for weight and US system for volume. You might confuse us Americans. The only thing we measure in kilos in America is illegal.

You need OG and FG to figure out the ABV%. Beer yeast don't live up to 13% for the most part. Need more info. Good part is that the "buzz" is normal.

No scientifically supported reason, just common sense. If the beer is done fermenting then put it in bottles or a keg. Condition/carabonate it then keep it cold. The warmer the beer is stored the better chance of oxidation, infection, and loss of hop aromas. You only need 2-3 days of...

I would look at the yeast washing thread. I have seen a video on here about yeast washing. I looks like you started washing right but did not let the trub settle out. before putting it in the growler. Only use yeast from the primary 10-14 days is enough. If you get yeast out of the secondary...

The temp is fine, if you were looking for better flavor profile from the yeast you would be using fresh not dry yeast. :off: Dry yeast is not horrible but if you are looking for a certain flavor profile from the yeast there are numerous fresh yeasts to use.

I've found that homebrew helps with the hangover but is much worse on the flatulation. I think it is a good trade off.

If you are using smack packs you shouldn't need a starter unless they are old. If you are doing a five gallon batch you only need one smack pack even with 1.075 OG. If you wanted to play it safe you could do a starter on one smack pack for one batch with that high of OG. With smack pack you...