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Juan I do use that chart that you recommended in your post but I have an oatmeal stout on tap at the moment so and prefer the lower end of carbonation. Awesome information guys! Anyone recommend a beer tower cooler that they use and like? My kegerator is in my living room so I would like a fan...

This may be a dumb question but is it hard to change the lines out if I get new 10' lines? The reason I ask is because my tower came already equipped with the lines attached and all I had to do was screw on the taps. I've never seen the inside of the tower or where the line connects to the back...

I figured bars had more advanced techniques then we homebrewers have. Ill have to look into the fan to chill my tower and longer lines to help stop this foam. Do you think 7 psi is too little to of a psi to carbonate and serve beer at? I feel like that isn't enough pressure if I want to...

Are taps at bars usually chilled? Because I can tell when I pour a beer at home the tap sweats but when at a bar the taps don't usually look cold but pour perfectly. That make sense?

That will have to be one of my options. Are your taps cooled at all or at room temperature? Thanks for the help!

Satisfaction: Maybe I will have to try that. What is you serving temp and psi? I feel like that will be a lot of lines in my kegerator that I may not have room for because I'm just barely able to fit 3 kegs in there along with the tubing for co2, but if that's what will solve the problem. So the...

Hey guys, I have a Beer Meister dual tap kegerator and I cannot figure this thing out for the life of me. I've been reading the forums on here, I've emailed the company but nothing seems to be working. The problem that I have is that my first few oz of beer are all foam and then it pours...

thanks for the quick reply! would a long primary take care of diacetyl or you would need a rest towards the end of fermentation to take care of it?

The wyeast site says this yeast may need a thorough diacetyl rest. I pitched at 44 degrees then let rise to fermentation temp at 48-50 in my fridge. After doing a lot of reading on diacetyl rests I gathered that a rest would not hurt the beer as long as it is at the correct gravity which is...

I took it out of the fridge this morning and it is sitting at 58, and there is still a good amount of movement going on the in the carboy. Would a long primary (3-4 weeks) clean up diacetly without the need for a diacetyl rest?

Hey guys, I brewed a German Pils with two packs of wyeast 2124 bohemian lager yeast and a large starter. The OG was 1.048 and I pitched at 44 degrees. This is my first lager and I need some advice. The wyeast site says this use may need a thorough diacetyl rest. I pitched at 44 degrees then let...

Hey guys, I brewed a German Pils with two packs of wyeast 2124 bohemian lager yeast and a large starter. The OG was 1.048 and I pitched at 44 degrees. This is my first lager and I need some advice. The wyeast site says this use may need a thorough diacetyl rest. I pitched at 44 degrees then let...

So do you think I should take it out of the fridge now? or Leave it until the morning? it was at 1.024-1.022. Today is only the 5th day into fermentation. Is it normal that my lager would be done so quickly at 48 degrees? I read some people say to just leave it in the fridge at fermentation...

Update: So my German Pils has been in the fridge at 48-50 degrees for 5 days now and I see that things are starting to slow down so I took a gravity reading because I've been reading that at about 1.020 you should do a diacetyl rest for a few days. I've been reading a ton of forums on diacetyl...

Update: So my German Pils has been in the fridge at 48-50 degrees for 5 days now and I see that things are starting to slow down so I took a gravity reading because I've been reading that at about 1.020 you should do a diacetyl rest for a few days. I've been reading a ton of forums on diacetyl...

Awesome! Thanks for the pics, it really helped me out!

Holy hell was there a lot of cold break. Had to leave a bunch of sweet sweet wort in the pot :(

If it isn't dead on, it's really really close! Here are a few pics...one was the sample and the other is one I pulled off my keg to sample.

I cheated a bit too because I started with distilled and and almost exactly replicated a water profile I found from braukaiser. i added gypsum, cacl2, and mgSO4. Hopefully it comes out pretty good! Also added 1.5ml of lactic acid. EZ water calc put me right at 5.50 pH with those additions and...

Another question...use whirlfloc on a German pils? Worth it even though gonna lager?