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Yep on forcing PBW and oxy through the pipes. I'll try to find a dip tube brush. Sent from my iPad using HB Talk

I'll try that. But when it sat overnight last night I had both dip tubes out of it. It was only the empty shell with a lid on it. No seals, valves and dip tubes removed. Sent from my iPad using HB Talk

Used PBW in the initial wash. I'll hit it again with PBW and hot water and see what happens. Sent from my iPad using HB Talk

How much to get it filled really depends on where you take it. A lot of liquor stores will fill but I don't recommend it. All they do is connect it to a big tank and let the two equalize... There is no way to tell how much gas you are getting. I was excited to find a local place that filled...

K so I bought two corny kegs from NB and cleaned them thoroughly, taking everything apart and letting it soak for over 24 hours. One was used right away and the other sat for a few weeks. I opened the one that sat last night and it still smelled really sweet. The caustic cleaner they use to...

I've dry hopped twice, both times with centennial for 5 days and it seemed perfect. Sent from my iPad using HB Talk

Send it back. the little plastic piece you found is a little flap that acts as a one way valve. The way it is supposed to work is that when you pull up the flap opens and you suck fluid up. When you plunge down the flap closes and the fluid is forced up and out the top pulling more fluid as it...

I used the paint strainer bags all the time. In fact, I prefer them to the muslin bags because the muslin compact your grains too much. I buy both the 1 gallon size and the bigger one. I use them for grain and hops. Sent from my iPad using HB Talk

Oops... 27563.5 Sent from my iPad using HB Talk

+50 5 gal each of dry stout, Belgian wit, overly hopped APA, regular APA, cream ale, American wheat, raspberry wheat, and "aussie light" 10 gal of hefe Sent from my iPad using HB Talk

That's more of a rough estimate assuming everything fully ferments out. If you search the forums or online you can find calculators where you plug in your original gravity and final gravity and it'll tell you your alcohol content. There is a math equation that will tell you how much alcohol...

Like stated above... Take a few hydrometer readings over a few days. That's the only way to tell when fermentation is done. How long can depend on too many variables, but the numbers will stay the same when it's reached FG. Sent from my iPad using HB Talk

Unfortunately will be out of town but wanted to give a shout out from New Berlin. It's awesome having NB within a 10 minute drive! Sent from my iPad using HB Talk

I just transported a 12 pack of home brew 250 miles on the back of my Harley this past weekend with no problems. If that didn't burst them, noting will. Sent from my iPad using HB Talk

Let it sit... You'll be fine. There are probably be enough yeast still in suspension that they'll finish off what needs to be done, it might just take longer than expected. Sent from my iPad using HB Talk

My LHBS (Northern Brewer) has rye LME. Anyone got a good extract recipe to try involving it? I found this for a Rye-PA. Can I just sub 6 lbs of rye LME for the combo of the pilsen and rye malt below, or will that be too much of a flavor? 6 lb Pilsen Liquid Malt Extract (LME) 2 lb Rye Malt 1...

I'd also do some searching of the forum and really get a handle on what equipment you actually need to get started. Your LHBS is after all, still a store. And trustworthiness aside they will still be trying to make a sale. As previously said, they will probably sell you a starter kit, but...

So long as your sanitation is good (hands were clean) your probably fine. I had a smack pack that ruptured when I smacked it and I lost most of the nutrients all over the floor. I'm not saying that there isn't any other good stuff for the yeast in there... But the nutrient that sprayed out of...

Are you using the whole lemon peel or just the zest? In cooking you usually try to only use the zest as that's where the lemon oils are found that give off the flavor. The rest of the white rind can give off a bitter taste. I'm not sure if the same hold true for brewing though.

Making. My first Irish stout right now. Browsing forums on iPad waiting for temps to come up.