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Ok. The beer I just kegged was done by popping the lid and filling thru the opening, then I force carbed it and purged the head space so I’m assuming that will be sufficient. I do like the idea of a closed system transfer to keep out any o2.

That makes sense! I assume the only advantage to doing a closed transfer is sterilization? Thank you.

I just kegged my first beer and I did it thru the lid hole. Should I use the liquid tube in the future.

As the beer fills inside the keg, won’t it just push the CO2 out the open lid. Sorry, again this is new to me but I appreciate the Intel.

Ok. In regards to priming, I bought a corny keg with a special lid that force carbonates, so to prime it do I just use the standard inlets that u would normally?

Ok great. But how do u give it a shot of CO2 if it’s not sealed. Maybe I’m missing something.

Awesome! Is there a certain way to make sure that all the O2 is purged from the keg.

Gotcha. What pressure is recommended for that. And how important is temp control while it’s in the keg, assuming I don’t have room in my garage fridge.

Ok great. But I’m not understanding how u carbonate it but at the same time don’t keep it under pressure [emoji53]

Trying seasonal styles, so to have it ready for summer possibly a Summer Ale or Saison.

So I want to brew now in order to get my summer drink on, but I’m new to brewing and didn’t know how long I can keep the beer in a keg, whether under pressure or not. What’s the best way to brew a 5 gal batch now and drink it come summertime?

So I want to brew now in order to get my summer drink on, but I’m new to brewing and didn’t know how long I can keep the beer in a keg, whether under pressure or not. What’s the best way to brew a 5 gal batch now and drink it come summertime?

No more carboys. They r too much a pain to clean. I think I’m gonna try the “Big Mouth Bubbler” style fermenter.

Haha. Thanks for the laugh as well. I’m def hooked on brewing, and yes she’s a keeper[emoji481]

So my fiancé, who now loves brewing as much as I do, suggests that we try to perfect one style of beer before moving on to another style in order to improve consistency and the overall end results. I was planning on trying a different style each time to get a more broad understanding of each...

So my fiancé, who now loves brewing as much as I do, suggests that we try to perfect one style of beer before moving on to another style in order to improve consistency and the overall end results. I was planning on trying a different style each time to get a more broad understanding of each...

Yea I guess so. That’s great. Thank you very much.

The OG was 1.060.

Sorry my bad. That was a FG for something else. The recommended FG for the Pilsner was 1.012-1.016, mine being 1.006 which puts it at a low ABV of like 2.5 which seems low.

Ok... So my Pilsner is done and kegged. It tasted great and color is pretty good, but the FG was 1.006 and should be about 1.040-1.060 which is a whole point off. Any ideas on why this is