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Ok for normal to lower gravity beer. If you like ipa's, etc., it will be too small.

The kegs I received were not converted pin locks from the US. They were either Chinese or Korean.

http://www.homebrewing.org/Low-Profile-Ball-Lock-Keg-Short-22_p_796.html

A few details: 1. 2" shank from Ritebrew. 2. Rubbermaid cooler from HD. $21 3. Used a water bottle holder to secure the CO2 bottle. 4. 2.5G Keg from Bvrgelements. Only downside. The shank was still a little too long where I placed it. Could try drilling it up higher. I ended up using 2...

Here's Mine. Uses a 2.5G keg and a 20 oz paintball tank. A little ice and water takes care of the cooling. Cheers!

Crush is critical. First batch, I got numbers fairly close to yours. After getting access to a mill and double crushing, my efficiency now runs between 70-75%.

First thought. Did you adjust your OG measurements for temperature? Here is how I calculate volumes using paint strainer bags. 5.5 Gal Batch: #10 Grain 5.5 Gallons+ 1 Gallon (Evaporation 60 min boil)+ .73 Gallon (Grain Absorption) Total: 7.23 Gallons I seem to hit my...

http://www.simplebiabcalculator.com/ I believe this is the one he was referring to. It calculated too high for me on the mash in volume. Just measure after you pull your grain to determine your absorption rate. Other than that, a handy tool for sure. It's my understanding that you don't want...

I believe Coors recommends 16PSI at 38F for Blue Moon. FWIW.

There is approximately 1" of space above the airlock. You will have to use something to raise the fermenter about 1.5" to get the proper door clearance. If you plan on doing mostly ales, ie. fermentation temps 60-68. You will need an external temp controller, because the wine thermostat only...

I have the hvfm20A version. Not sure if there is a difference or not. It looks very similar though. I am able to fit a standard plastic 6.5 Gal fermenter(12" diameter) in mine with an airlock. Not sure of the diameter of a glass carboy, as I don't use them. I popped the top on mine and ran the...

1. 24-36 hours at 30 psi hooked up to the gas, in the kegerator. 2. Purge down to required CO2 volume based on your temperature. I don't see the need to chill it down further just to raise it up for serving, especially in the time frame you are looking at. By the weekend this would get...