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Line is 1/4" and brand new. I would say the temp fluctuated between 41 and 38 over the last 5 days. It is foamy pint after pint. The foam does eventually settle, but to me, the beer tastes flat. No zip to it.

Well, I put 30psi on the keg for 24 hours, lowered to 10psi for the last 7 days, put on a 9' line, and the beer STILL foams like a bitch! Don't see much carb bubbles and quite frankley tastes flat. I'm really not sure ay all what went wrong here, but I'm probably going to dump the keg and...

Thanks! and thanks for the website. Good info!

I know the math is simple when converting a 5 gallon receipe to a 2.5 gallon batch (just divide grains & hops by 2). However, do I cut the yeast in half or just put the same amount in as I would use for a 5 gallon batch?

Changing line to 10' today!! This is getting a bit frustrating. Now at 24 hours 30 psi followed by 6 days at 10 psi, and still waiting for decent carbonation. Is this normal or am I just impatient?

Thermoter in fridge is 41 degrees.

ok, so until I get the longer line, how much more time at around 10 psi?

OK, just took a pour from keg and beer pours a bit of foam, but then does settle into a nice head. Problem is, I don't see any carbonation bubbles coming up and I'm not sure I taste any significant carbonation. Lines are around 5 ft. Forced carbed at 30psi for 24 hours, then let it sit at 9psi...

With every pumpkin kit a get, I toss the spices that come with it and go with 2 teaspoons of Pumpkin pie spice with 2 minutes left in the boil (5 gallon batch). Comes out great!

I get I suppose. For me, I'll save $ and go with the 5 gallon kegs. At least it can hold the 3 gallons, and then 5 when needed.

Am I missing something here? Why are 2.5 and 3 gallon kegs selling for around $80-$90 each yet I can grab a 5 gallon keg for around $55-$60?? Why would someone pay more for a smaller keg? Couldn't the 5 gallon keg accomplish the same thing as a 3 Gallon?? Seems like a waste of money to me.

Thanks for your help. I'm going try 24 hours at 30 psi. completely purge, then set at 9-10 psi for 4-5 days. I'm hoping I should be good. Oh, do I purge again before serving?

Rack beer to keg and set psi to 30, and put in fridge. Question, does co2 tank stay connected OR do I put 30 psi on the keg and disconnect co2 tank?

I actually may go this route. I'll rack today at room temp, throw 30psi on keg and put it in fridge for 24 hours, then turn down to 10psi for 4 or 5 days. Is there much difference between this and simply putting it on 10psi right from the start for around 7 days?

When using a 3 way co2 splitter comng off a single co2 tank set at 10psi, do all 3 lines put 10psi on each keg, or is the 10psi split over the 3 (i.e. 3.3 psi on each)?

I may be wrong, but I don't see a problem with either.

Switching to kegs this weekend, but I only gave them a good hot rinse when I finished a beer. Once I had a bunch, put them in the dishwasher on the sanirize setting, took them out, put foil on tops of eac and stored. They were ready for filling whenever needed without any addition cleaning, etc.

THey are a pretty good everyday beer. Not nuts about the Boston Lager, but thier Boston Ale is a nice beer. Also, this years Pumpkin Harvest Ale is quite good.

OK, tomorrow is the big day. I will be moving the beer into the keg tomorrow and beginning force carbonation. Here's my plan. PLEASE CORRECT ME IF I'M WRONG ON ANY STEPS: 1. Carboy will go into fridge tonight to get cold. 2. Tomorrow, I will clean and sanitize keg. 3. Remove carboy from...

Sound like a good idea. I will test it tonight on a 12oz pumkin ale (yes, mine is also a pumkin). Thanks!