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Is a 5# tank enough for 3 cornys? I've read that 5' tap lines aren't long enough, to reduce foaming, is that true? Thanks for the reply though, this is good info!

I figured this should probably be posted here instead of the DIY forum. I'm not sure all of the items I need for a proper kegging setup. I've never operated a Corny keg before. Ok, so I have decided on everything I want to do, I just don't know exactly all the parts that I need to purchase...

Ok, so I have decided on everything I want to do, I just don't know exactly all the parts that I need to purchase. I want three taps, which means I need three kegs. Does this setup work, for what I want? http://stores.kegconnection.com/Detail.bok?no=503 Other than building the collar, and...

What about fermentation temperature? He said he's fermenting at 60degrees. Could be too cold for the yeast?

It's 1.021.

Unfortunately we only go up to 90 Minute here :-\

Took a Hydrometer sample since it stopped bubbling today and the yeast is starting to settle... reading is down to 1.020. Couldn't believe it went from 1.080 to 1.020 in 3 days:tank: I think it will still drop a few more points of gravity though. So, I tried the sample and it tastes like a...

Yeah definitely dot boil your steeping grains...

Just checked it again now, sitting at around 21 hours from yeast pitch, and there's still hardly any krausen. Still around 1/4". However, the airlock is on a full steady bubble, without any breaks, and I can see a bunch of yeast bobbing from top to bottom in the fermenter. I used Wyeast...

Sounds great. Thanks!!

So, in my bottles there's a small yeast cake, that I know helps carrbonate them when I add priming sugar. I'm not going to want that yeast cake in my keg I assume, since it will be pressurized along with the beer. How do I rack off the primary or secondary without moving the yeast particles...

I made a blackberry wheat by fermenting the wheat by itself and purchasing 1 1/2lbs of frozen berries. I purreed them and threw it in the secondary. Its been 3 weeks and its still not clear, but its getting there... id rather use real fruit over extract anyday.

With a beer this big, how long shiould the lag time be, before fermentation begins? Its been 12 hours and there's a 1/4 inch layer of krausen formed, but I thought thwe fermentation would be more vigorous. Should I pitch another vial of yeast since its still so early?

Great question! I use the Hydrometer to tell me the gravity, and I use BeerSmith to tell me my efficiency for mashing. When you're ready to start brewing, download BeerSmith first and check it out. It's a great tool to help out in learning how the different ingredients work.

Ended up with 1.080 OG, which is close to 71% efficiency. Not too bad for my stove-top first attempt at a Partial Mash, I don't think? Lets see how she ferments!

I brewed my first beer on 11/10/10. 12 days in Primary and bottled immediately after. It's flavor profile changes almost daily honestly. It gets better by the day.

That's not a useful response, and if you're not going to post a useful response, don't post at all, in my opinion. You have a few options here... you can move the fermenter to a warmer place and see if it takes off, move it to a warmer place and repitch yeast, or go with it, on how it is...

Well, in the last 40 minutes, it's dropped down to 154... so it's sitting right where I want it now. We'll see. I'll post my Efficiency in this thread, after I take the OG in a few hours.

I also wanted to say Thank You!! to Yooper for the help with my first Partial Mash!!

So, just started brewing my Breakfast Stout, looking for a OG of 1.082. I'm doing a Partial Mash with 3 lbs of 2-row and 3 lbs of specialty grains. I know everyone says RDWHAHB, but I think I might have mashed in a bit too hot at 163, and the temperature dropped to 159/160. Not going to...