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The main difference is the posts to connect your tubing. They just connect differently. Some pin lock kegs are shorter and more wide, while ball lock kegs tend to be slightly taller and skinnier. Also, pin lock kegs usually don't have a pressure release valve, like ball lock kegs do.

Navy Corpsman

I'm wondering a lot of the same questions. My barrel is brand new, but I'm sure a lot of things still apply. I'll probably just have to keep some bourbon in it for a bit in order to get the bourbon barrel flavor out of it.

I have a brand new 5 gal oak barrel that she got me for Christmas. Can't wait to get home and give it a shot.

This is an awesome idea. Sounds like a great way to get a feel for every aspect of brewing. Are you planning on using different styles, extract, BIAB, things like that? Might make for an interesting comparison. Good luck with this brewing adventure.

Any ideas for what type of yeast? I'm leaning towards a British ale yeast. Maybe 1098, or wlp005?

Thank you for your help. I had considered biscuit as well as a darker crystal, maybe 80, or so, but wasn't sure if they would fit in well. How much would you suggest? Maybe a couple ounces, or so? I didn't want to go too overboard with the bitterness, but I figured that should give me...

My wife is a huge supporter. She's not a big beer fan, but she loves my mead and the couple batches of cider I've gotten around to making. She's even made a couple batches of mead herself. I'm sure she'll try her hand at making beer eventually.

So, here's my disclaimer...I've never used most of these ingredients, so I'm fairly certain that most of my numbers will be off by quite a bit. I've only done extract kits in the past, and have only recently started coming up with all grain ideas to try when I get my kit put together. That...

I've only used oak a couple of times, so take this with a grain of salt. I'd let it sit for a couple days, then taste it to see where you're at. Too much oak will overpower the stout, and can take a very long time to age out. If you do plan on aging though, you should be okay with just a...

Just left there, actually. I highly recommend Brewerkz. There's three locations on Singapore. http://www.brewerkz.com/ I also heard good things about Red Dot. Singapore is also famous for Tiger Brewery, and offers a brewery tour for about S$18 (roughly $15 usd). Good luck, and...

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USN, 8 years and counting. Funny thing is, this deployment is my first time on ship. I'm a Corpsman, and I've been greenside this whole time. Finally getting to experience a MEU is a nice change, though.

I'm yet to brew a Caribou Slobber, but after seeing so many good reviews, I think it might be one of my first post-deployment brews.

Most brewers on here will say that a secondary is unnecessary unless adding fruit or dryhopping in most cases. I plan on skipping the secondary when I resume brewing, as well. By leaving it in the primary 3-4 weeks, it ensures that the fermentation is complete, plus it gives the yeast a...

This thread has been haunting and confusing me for days. Hahaha. 27?

I can't imagine it turning out very well, though I've never tried it. Honeslty, I think you'd be better off brewing a nice barleywine, or something similar. It will take a while to age it either way. In the mean time, get yourself a good bottle of whiskey if you're looking for a strong kick.

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Yeah, I figured someone else had to have had the idea at some point, too. haha. Yeah, WL830 is what I was looking for. For some reason the beer recipe app on my phone thinks 001 is their German lager yeast, so that's what I went with since I couldn't remember off hand. haha. I'm...

After watching Space Balls again (gotta find some way to pass the time on ship), I decided that I need to brew a schwarzbier and call it May The Schwarzbier With You once I get home. Any input on this recipe? Grain bill: 5# Munich malt 4# Pilsner malt 8 oz Carafa III 6 oz Chocolate malt...