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Once you rack to secondary, you should be fine to leave it there until you get back and are ready for the next step. Sent from my iPhone using Home Brew

But, I guess I would need a pump to make an elbow possible...? Right now I'm gravity feeding the wort. Sent from my iPad using Home Brew

@backalley, that's not a bad idea. Sent from my iPad using Home Brew

Well, I was hoping to bypass a lot of the trub by going this route, but if I have to tilt it then I'll be getting that mess. I guess adding an extra gallon is what I'll have to do. Sent from my iPad using Home Brew

I recently got a new kettle with a spout so I can use a plate chiller, but I'm a little confused on something. Seems each time I use the plate chiller, I'm left with roughly a gallon of wort in the kettle, therefore only getting 4 gallons out of a 5 gallon batch. I use Beersmith to calculate...

Thanks mdgagne, that makes total sense. Thanks for the info.

Crap, it sounds like I need to add another regulator.

First, I just want to state, I like to have 30 psi on my brew for 24 hours to carbonate the beer drinkable the next day. On that note, my question is, if I seal the keg with the 30 psi and remove the gas line from it, leaving the CO2 inside the keg, will that carbonate it just the same or do I...

Hmmm, I'm slightly shocked of this, but then again, I'm a newby to kegging. The reason I'm shocked is because of a YouTube video from Northern Brewer saying to carb your keg at 20 psi for 2 to 3 days and then lowering the serving pressure to 10 to 12 psi. I guess they're wrong...?

I just installed a dual tower into my kegerator and poured my first beer, but all I got was foam. Last night, I did the same thing with a picnic tap, which came out fine. Also, I have had 20 psi running to both kegs for 3 days, but they appear to have zero carbonation (no bubbles in the brew)...

I have it coming from a picnic tap. The line is 1/4" ID. That's the size of the disconnects.

Hey guys, so, I just started kegging, but am noticing quite a large head in my glass everytime I pour. I was told to try extending the line, which I did to 10', but I'm still getting the same amount of foam. Basically, I get 1/2 to 1 inch of beer and the rest is foam. I carbed my beer at 40...

I going to be brewing a raspberry pale ale for my wife Monday and wanted to ask a question about the flavoring since I've never done this before. Is it possible to add raspberry extract to the bottling bucket in addition to the corn sugar for bottle conditioning without creating bottle bombs...

I want to start bottling from a keg as to get rid of sediment and also to brew ciders as well. My question is, can I do everything at room temperature? I want to force carbonate the keg and then bottle from their all at room temperature since I don't currently have a way to chill the keg. Is...

I don't know why, but I put 3/4 cup corn sugar in my 5 gallon batch, but there is no carbonation happening. It's been two weeks. When I used table sugar it did fine. What gives?

raoliii, I was meaning my 5 gallon wort had an estimated OG of 1.064, not the starter.

Nope, you read right. I've been told to do 1/2 cup DME per 2 cups water. I then used Mr. Malty and it said, for an OG of 1.064, use 1.119 liters water, which is 5 cups roughly. It doesn't say anything about DME, but based on the above ratio, that would be 1.5 cups DME.

Thank you, that's the answer I was looking for. I used 1 smack pack of American Ale Yeast. I used 1.5 cups DME Pale Ale with 5 cups water(1.119 liters). I should've used a 2 liter decanter, but didn't and had some overflow. Today I'm going to get another smack pack to finish the process and...

Mine as done with a stir plate, which I love. I just want to make sure I didn't waste my yeast by decanting after the start got back to room temperature.

I'm making my wife a raspberry cider and would like to know the best way to back sweeten it, without yeast starting up again? I would think, adding more sugar just before bottling would only cause more carbonation. Is there a smart way of doing this? The cider will be bottled and stored as...