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Dude sorry for your loss. Maybe you can put a fundraiser on the forum?

Man the sucks. O well you live you learn.

I think that's what causing the flavor, but I may be wrong. If you guys are saying al is fine, then can you recommend a place to buy a pot?

It is stainless and shipping is is flat 7.95. I want to go stainless because of off metallic flavors I'm getting, and I think its my pressure cooker lol.

I have been looking for a 7-8 gallon pot for awhile. The question I have is there a difference in quality compared to price. The cheapest I have found is at Austin brewing for an 8 gallon for $55. Should I buy it or is there a better one around for new brewers? thanks

Cool thanks for the help. I will try those sites next.

Every time I go to my LHBS I end up spending 45-60 on a extract kit. Does anyone know where I can get things cheaper. I live in CA near SF if the helps. Thanks

Thanks on its way

I will pick up the chiller, Im local.

Cool I'm in Union City. Would like to get together and brew with some experienced brewers.

So I force carbed a green beer. Now what do I do. Leave it in the refrigerator, pull it out, toss it?

Easy Bay fremont, newark, union city, ect. SF California

LOL sorry guys having a hb and a typo. I meant the temp I should add the liquid extract and hops.

Can I bottle a keged beer and save it for later?

Anyone in the BayArea want to get together and brew one weekend. Im a noob looking to learn the tricks of the trade. I have brewed 4 times so far and they all are decent. Thanks

Is there a guide or something at which temp you should boil your yeast at, or add extract. I have tried to find it, but have had no luck. Also I only do partial mash with liquid extract. thanks

Well I let it sit straight for a day and it is getting better. I hope with age it taste even better. thanks for all the help.

So I brewed a APA and this thing is really bitter. Its in the keg right now and I am wondering should I just leave it alone for a couple of weeks and it should mellow out. The Beer taste fine until you are hit with a yeast flavor. Could this be because I stood my keg up, its was laying flat.

Right now I am force carbing my keg. I just want to know if I over carb it some how, all I need to do is release the pressure relief valve right?

So today I kegged for the first time. The advice I got from my LHBS is that let the keg sit on its side while the CO2 is connected at 12-15 psi and it shoiuld be ready by the 21st. Is this right or should I force carb. Also it sitting in my garage fridge at 40. thanks