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I love how everyone on this forum is some form of lawyer.

Really?!:confused: We have all been doing it wrong! Teach us the ways oh wise one.

What are your hydro readings, OG, now and estamated FG?

Do you not have any locals who can help you out with their mill?

go to a rest supply store, you shouldn't have a problem. We have them at the rest i work in.

+1

C'mon really, at least read all the post before saying something completely untrue like that.

So i dumped it and rebuilt and cleaned all keg parts with PBW this time. When i unhooked the gas line to get it soaked, i smelled the cause. Apparently the gas line got some back flow from me turning down the regulator at one point or another. It was a horrible stench!! So i blew that nasty...

Could it have something to do with me hooking up the gas to the liquid side to help carb it during the initial pressurizing? It has been in my closet for 2 months and tasted ready to be racked. None, I rinsed and checked all that before sanitizing.

I don't get it though, it's like someone dumped some vinegar in it. Completely different from the delicious flat beer i sampled yesterday. And it taste very similar to the previous ipa that soured in the same keg.

So ive never had an infection before. My delicious new red ale that i brewed for my brother is sour. The hyrometer reading that i took yesterday tasted awesome, so i racked to my corni, set it to 30 psi and stuck it in the fridge. Today when i tapped a sample to check the carbonation, it was...

Exactly. From what i am picking up, there aren't gushers right? Just slightly overcarbonated, well from my short experience, this is the easiest way to fix it. After the bottle is recapped, the co2 will escape from the beer to repressurize the headspace.

I don't get why nobody understands the OP problem. Just remove the caps completely, by the time the last cap comes off your ready to start recapping the first ones. I would make sure they are warm though.

Yeah, that's probably gone by now, but nothing there that could actually hurt you. (Aside from dead taste buds!)

thanks guys, probably gonna go with the belgian dark ale. Anything special i should keep in mind?

WOW!!! Great marketing, remind me never to try his beer.

The area that list the ingredients during input will not appear. Therefore i can't remove, change, or highlight any ingredients. The gravity, color, and other stats affected by the ingredients still change, so I really have no idea how to fix this. Any Advice?

I have the following on hand: 2-row (domestic) munich malt black patent malt chocolate malt crystal 60 flaked wheat 1# dark candied sugar hops: chinook amarillo(whole leaf & pellets) cascade simcoe us goldings mt. hood columbus warrior

My library consist of: Brewing classic styles Extreme brewing Brew chem 101 Beer school (bottling success at the Brooklyn brewery) Brewing up a business The brewmaster's table Tasting beer The homebrewer's garden

Well, today I had about 5 maintenance problems in my apartment. Leaking sink and dishwasher, bad closet track, and the AC went out. But the most important one, the shelf on my fridge door broke and condiments went everywhere as i opened the door. So the maintenance man came and saw my closet...