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I think the issue is that yeast comes in a packet (dry) and works well for ~5gal, or you could just use a bit and save the rest for a short period. Or buy liquid yeast which can be for any volume, you can do a starter and save some....but it's more expensive. Either way, you're either stuck...

You can set the compressor delay on the temp controller to, say, 3 minutes to prevent cycling. In reality, if you put the probe on something with thermal mass, like taping it to the keg and insulating it, it is really unnecessary. I put a large rubber band around my keg and use it to hold the...

I'm just going to say, I came here because of the title, and I'm leaving feeling empty and disappointed.

I never said he is fermenting in serving kegs. Again - please read or move on. And the OP said “My supply house owner says I will get oxidation. What do y’all think?” and my answers were very on topic as solutions to reduce the affect of oxidation in half kegs which I do have experience in...

You are fine as @IslandLizard said. I think drying process and possibly advances in drying and minimal additives have advanced to allow certain yeasts from certain manufacturers to be added to wort without re-hydrating so that osmotic pressure will not kill a lot of the yeast. They may also...

You should have put a disclaimer.....that's really gross. and not to be a jerk - but this is why so many of us have to convince people that 'yes it's safe, no you won't get sick, no you won't go blind,' etc.

What they said + 100% accurate. Not sure how long you've been out of the hobby, but be careful with clear fermenters and light. That beer can be skunked before you think about packaging if you aren't careful. Lots of us use clear fermenters....but not terribly long ago people didn't think to...

I think you need to look deeper into process. If you heat strike water to a temp, accounting for grain temp, and indoors with a bare naked kettle you will NOT lose more than 5 degrees or so after the temp stabilizes in an hour. Water is resistant to temp change, the grain itself provides the...

You should really read before posting. I am taking about finishing fermentation in the keg or adding priming sugar similar to bottling. Also, yes - there is a cost to making beer - but not everybody has access of the same prices, so stop acting like we all do. There is more than one way to...

This can actually be a really cheap option........and if you don't pay for water use you can make a pre-chiller with an extra immersion chiller or just make a coil of copper and fill your sink up and keep it flowing. NOTE: Not environmentally OK....but this is beer we're talking about. A...

I am guessing that if you need the shims, you still have a leak - however small it may be. The pressure of the gas on the lid is likely higher than the pressure caused by the latch and shims.

There is no reason this matters.....the pressure should seat the o-ring. The pounds per square inch 12PSI places on that lid would be far beyond what those levers create even with shims......the lid should always be seated with pressure.

Not everyone can get cylinders filled locally, or cheaply. For some, it is a $25 swap for 5lb cylinders or take time off from work to get to the place that fills and pay $15 (and drive 30 minutes each way to a town you'd never otherwise go to for anything). We don't have any 20lb fill options...

This is going to sound like a dumb question: Do you have other kegs? Do their lids seal on this keg? Just trying a different lid or o-ring will show you the issue. NO lube or jelly or anything out there will make an o-ring seal better if there is a gap. Lube just helps the o-ring slide into...

It is tough, because smaller kegs are as much as the 5gal ones. Maybe keg condition (priming sugar) - do as close to a closed transfer as possible, purge it like crazy, then keg condition.....there must be a calculation out there for the head pressure necessary to condition a half full...

$3 seems fair at a bar. Every chair has a limited number of hours per day that it can have a paying patron in it. They apparently determined that $3/hr is the minimum purchase they would like to get out of a seat in an hour. I know how painful it is for bartenders and owners when half of a...

if it is like that one, you're going to have some trouble. Maybe get an aerator converter and run cooling from your bathroom sink if it is close enough....

The temp controller (which are only $30) is a must. If you pitch at 68F and run the fridge on the temp controller with the probe taking a good liquid temp (band/tape the probe to the fermenter with some bubble wrap or folded towel for insulation), the yeast will be your heat source in this...

The whole point of a Brut with lower temp mash and using enzymes is to make a dry, low FG beer, why would you try to bring up FG?

I’ll bet you don’t go through propane as fast as you think.... Anyway- I do BIAB in a cooler. I bought a heat stick (bucket heater) and heat my strike water using a timer so that the water is ready when I am. I also use the heat stick to help the propane burner get it up to 180-190 then pull...