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Is this kit worth while or will I need to constantly upgrade the more I continue kegging. I know I would need a manifold to keep multiple kegs but is this setup good enough to get going and be useful for awhile? http://stores.kegconnection.com/Detail.bok?no=274

My girlfriend cant complain about more beer stuff if I win it! Sign me up.

But of course

Ok good, I won't worry about it then. I'll let it finish out then rack to secondary when I have time.

I just got my Octoberfest to d-rest temp. But unfortunately I have to leave town for three days on business. I've read that you should d-rest for 48 hours then rack to secondary. By the time I get back my brew will have sat at d-rest temp for more than double that. Is this an issue or would you...

Love me some stainless

Done and done.... Thanks for the free stuff!

I do make starters but in a pinch I've just thrown the smack pack in. I've been happy every time. I do agree that the yeast should be given the best possible chance and if allowing them to multiply before pitching is the key then so be it. I just wouldn't worry that the beer will be sub par...

I have wondered similarly however I think you'll find there is much debate. Beer under 1.070 SG doesn't need additional cells. I've heard the opposite. Your beer will be fine. I recommend oxygen/aeration prior to pitching. That will slow the yeast to work more efficiently. Interestingly I've...

Check out my new rig, $50 on Craigslist! Threw the Johnson temperature control on it and ready to go. Stoked to get brewing again during the muggy New England summer.

Thanks for all the awesome giveaways!

Thanks, should be similar id imagine. My instruction are mostly Chinese as I bought a cheepish meter. It came with salts to make the 4 and 7 solution but didnt specify what medium to mix it in. It just says mix with 250ml of.... I assume bottled water would suffice.

Meter probes require acid storage of around 3.0 Ph. Can I use regular vinegar (2.7 - 3.4 ph) to store the probe? Or do I need a less organic medium? Does it make a difference? I figured distilled vinegar is out of the question because of the lack of ions.

Standard 1/2" pipe OD is .840". So if your drilling a through hole to attach fitting then a 7/8 hole .875" should do.

The flow of the immersion chiller is key to fast cooling. If the water exiting the output line is still sufficiently hot after a few minutes than the flow is not moving fast enough. If its too slow than the temperature of the kettle is equalizing the temperature of the cooling water before it...

Thanks for the info. I have been slowly tinkering with my setup and I feel like I'm getting close to doing water adjustments. I've been successful with my ferm temps and have had pretty good luck culturing yeast so I feel like the water profiling is the next logical step. I'm just unsure of how...

Any opinions on this report? Seems like it is very unspecific as far as hardness is concerned, or lack of hardness. Looks like I'll have to dig deeper as it seems my small town water district does not do an elaborate report. For reference I'm thinking of installing an under sink RO and...

+ 10 Red Hook ESB clone + 5 Scottish Ale + 3 India Red Ale Pretty good start for me, many more to come = 13684

I boil with the lid on so that it is essentially steam sanitized and then let it cool in a larger pot of water. Just like I used to cool my partial mashes. I never liked the idea of introducing extreme temperatures to the beer I've been working on for three weeks. Granted its a small amount why...

1.5 T is .75 oz which sounds just about right to me if you brewed an American or British style ale. This would give you a medium carbed beer, not too much, not too little. It also depends on your average fermentation temp. Assuming you were in the mid 60's Fahrenheit 1.5 Tablespoons should be...