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It's used if you're using a pump to recirculate the water in your mash tun so that you can maintain consistent temps throughout the mashing process (Search RIMS if you want more info). Normally you would simply hang the recirculating tube (water going back into the mash tun) over the side of...

I would get the ball valve. It simply gives you more options. Plus if you ever decide to go all grain you'll need it. As far as sediment, it doesn't really matter. You can filter it out before it goes in the fermentor or it will settle out and sink to the bottom anyway.

Okay I tried hitting it with 30 psi and beer erupted from the top of the keg like a volcano. So I'm cursing you guys and my wife's laughing at me, all the while I'm hunched over in the kegerator with a roll of paper towels cleaning up my mess. Since I'm a glutton for punishment, and it's...

I was trying to pressurize it at 12psi. I'll give it a shot at 30 and see what happens. O-rings were already lubed. New lid has been ordered. Thanks for the help and suggestions.

Yeah, just checked a lid from the other keg and it sealed up fine so it's got to be the lid. I checked out the suspect lid and it does seem ever so slightly warped. It's just weird that the keg was shipped with pressure in it and now it won't hold pressure. I did try lifting up on the lid...

Kind of stumped here... Bought 4 kegs a few months ago. All came pressurized so I know they hold air. I have sucessfully used the first three. Yesterday I go to fill up the last one. Put the lid on and go to pressurize but the CO2 is escaping around the lid. It's not a slow leak either...

Haven't had many either but so far one of my favorites has been Widmer Brothers - Pitch Black IPA.

I have a secondary regulator so each kegs pressure can be set individually. But I agree, still a pain. I will definitely be looking into a longer line for the soda keg when I order more.

Get yourself a spray bottle and fill it with a star san mixture. Use distilled water as it will keep longer (won't turn cloudy) and simply sanitize any items that will come in contact with your beer (hydrometers, wine thief, air locks, etc.).

Not necessarily, you just have dial down the pressure while serving. Then dial it back up when you're done drinking. As an example, I have a keg of rootbeer on tap for the wife and kid. It needs to be carbed at 30 psi for proper carbonation but good luck trying to serve at 30 psi (If it...

Yes, you can use it. I have a plastic bottle with an attachment that hooks up to the draft tower after the faucet has been removed. I purge the line of air while filling it with cleaning solution. Let the solution sit in the lines for a half hour and then empty the line of cleaning solution...

I like the Sierra Nevada's because they are short and stubby so they fit in the top rack of the dishwasher. Plus I like their beer. +1 on the oxyclean.

You don't need to bleed it if you're carbing up the slow way as it is already at serving pressure. However if you're force carbing it at 20 to 30 psi, yes you'll want to bleed it. As far as which method is best...it just depends. I prefer the set it and forget it for a week as it allows the...

Not as bad as my roommate from college who tried to iron his clothes while wearing them. "Here's your sign." :D

+ 1 on refrigeration Wear gloves and eye protection just in case.

I also tried Third Voyage (Double IPA). It was pretty good. Good enough that I'd be willing to try some of the other small batch versions.

Fermentation chamber/temp. control, without a doubt.

I usually use 3/4 cup of DME to 6 cups of water for a 2L flask.

Actually, you probably had a few things going in your favor in terms of starting a house fire. For starters, the bulb was in your fermentation chamber and was more than likely filled with CO2 which is used in the fire extinguishers that spray the white gassy stuff (not the powder). Second, it...

I use an ice bath in addition to an immersion chiller. In South Florida the ground water only gets so cold. With just the chiller it would take a long time to drop the temp to pitchable levels.