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Mmm, Dead Frog pepper lime lager. My favorite hot summer evening beer. I curious too, was thinking about trying to make one this summer.

Wow, 12 in a weekend! I have something to live up to now :-) .

Up to this point I have only done two in one day, however five of us are going to a beet festival May 5, after which we are coming back to my place with our combined brewing equipment (only two of us have all the gear needed), and doing parallel double batches, so 4 batches in one day. The only...

Not 100% sure it started fermenting again, havent taken any readings since kegging. It went up a few psi per day for about 5 days. I thought it might be temperatue changes as the beer cools (although you think that would reduce it) so I just bled it out, but after a few days I settled with a...

I might be wrong, but I understood that natural gas actually has much more noxious byproducts than propane. I wanted to put a natural gas line in my garage so I dont have to worry about propane tanks, but was told by multiple plumbers that in a closed space (I have to keep my garage closed in...

Ya, thats what I figured, just wanted to hear it from someone else. Good idea saving the co2. Thanks!

So, my wife and I just had a baby a few weeka ago, and last weekend I kegged 2 beers I've got going. Unfortunately, I was pretty tired and completely forgot to purge the airspace in the keg before I force carbonated them. There wasn't that much airspace, I filled them up pretty high, maybe a...

Good point. Wood is an insulator when dry, and if you were able to finish it so that it could never be wet, and maybe put a fire resistant paint (you can get it at a paint store), it should be pretty safe.

I wouldn't, the metal is to contain any electrical shorts/explosions. A wood case could be a fire hazard in the case of a problem. As well, a metal case is (or should be) grounded, while it is not really possible to ground a wood case. If that wood got wet (not unlikely), there is an...

5gal of baby cream ale 5gal of northern stout 5gal of cream stout 13906.25+15=13921.25

I didnt have any problems, they pulled us aside for about 45min to "pay duty". They finally gave us our passports and said have a nice day, we didnt end up having to pay anything. I think they just wanted to watch us and make sure we weren't trying to cover up anything big by declaring something...

Would having a container of sanitizer in my fridge (changed every few Weeks) that I sat the picnic taps in keep them somewhat clean? I clean everything between brews, its just the time between I'm worried about. If nobody else does anything like that, then I'll keep em tapped until I decide...

I drove from Alberta, Canada to Los-Angeles and back with 2 kegs, full on the way down, half on the way back. I kept them pressurized at 12psi, no problem, no leaks.

Delerium Tremens. Actually, most Belgiums. My brew buddies were horrified when I told them. I just dont like that sour flavour so typical of belgiums.

What if you have actual taps on the fridge, I've heard those need to be cleaned on a regular basis. Is this true? If you can leave them tapped, how does it work for pubs? Some brag they clean their lines weekly, does this matter?

I have only been kegging for a few months, and just use picnic taps on my corny kegs in my garage fridge. However I haven't been able to find any information on how long I can leave the taps connected to the kegs? Is there a risk of infection after a certain amount of time? Does the line add...

Sounds good, thanks for the info! I'll see if I can find a colder spot. Now that it's getting cooler at night I should be able to keep the temps down. I'm hoping to get a fridge in my garage soon, then I can control the temps better year round. Would using straight RO water without any...

Ah, we don't have AC at our house, I figured our basement was too cold, the package said not to go below 68 so I put it upstairs. Guess I should have looked that up elsewhere! Lesson learned. I usually don't touch my beers for 4 weeks after bottling, and wait to really dig in until 6 (if I can...

Fermentation was around 72, on hot days maybe upwards of 74. I don't have a way right now to control it very well, but it shouldn't have gotten any hotter than that. There was noticeable activity for 3 or 4 days. I used 100% RO water for this brew. I guess it could be described as a green...

I tried BierMuncher's "Centennial Blonde" recipe with a few tweaks of my own. The tweaks are mainly due to a desire to use ingredients I had on hand. Here's what I did 7.00 lb Pale Malt (2 Row) US (2.0 SRM) 0.75 lb Cara-Pils/Dextrine (2.0 SRM) 0.50 lb Caramel/Crystal Malt - 40L (10.0 SRM)...