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I'm pretty sure that's what got me. I didn't use any lube and went at it hard and fast. :cross:

Yes. I've never done it, but I've come across this. Cheers:mug:

The bit I used that worked the best was the 194 High Speed Cutter. It may not be the best bit for the job, but I had it on hand. I also used some aluminum oxide grinding stones, but they broke very easily. All bits also made terrible noise while grinding so I'd recommend filling the keg with...

Lately, I've been having up to a foot of CO2 (hopefully) building up in the beverage line causing it to spurt and foam excessively when dispensed. The beer is at 38*F and 12lbs of pressure which should give 2.57 volumes of CO2. The dispense line is 3/16" I.D. and 7' long to a cobra tap that is...

My first brew was a nut brown ale and it turned out great! Brown beers have a strong flavor and are "forgiving." It required steeping grains, but if you can make tea you can steep grains. It's not hard at all and nothing to be afraid of.

I have basically the same setup as the OP and I've been using a gigantic damp rid container from HD with success, but not reusable and is $10 a pop. I ordered the eva-dry unit posted above a few days ago. After I've used it for a while I could post a review for everyone if interested.

I might have to contact him too. I bought one from him less than a year ago and the gaskets are seriously wearing out - splitting along the fold and discoloring. I'm thinking about rigging up a better lid seal design though...

I bought my first 2 kegs from NB and one was a firestone with a deformed plastic gas dip tube that was smaller in diameter than "regular" ones. I looked for quite a while and couldn't find replacement ones so I dremeled the hole in the keg out and put a metal dip tube in. It was a bit of a PITA...

Awesome idea! Thanks for sharing! Would you happen to know if Home Depot has 18" registers? Preferably 6" wide?

I just have tubing to a .5 micron stone. I don't think much if anything can live in almost pure oxygen at bottle pressures. I do sanitize the tubing though.

I did the Northern Brewer's Honey Nut Brown Ale a while back with 1lb of honey at the end of the boil and it barely showed up at all. After swallowing a sip there was a subtle of hint honey and smoothness. If I did it again I would add a lot more honey. Your taste buds may be different though.

Excellent. I'm glad to hear that. Thanks for the quick responses! One less thing I have to do :)

I keep my CO2 tank in my keezer and I know that the tank gauge reads low (~500psi) so logically the output gauge is also low. Does anybody know how inaccurate the gauges are as a function of temperature? It's probably a function of pressure too. I suppose I could warm up the tank to some...

Maybe I'm lucky, but I've never had a frozen beer bottle break. The water seems to have plenty of room to expand into the head space.

I've seen a lot of pics from people drilling all sorts of holes through the side of their upright refrigerator. It really depends on the exact refrigerator you have. I would recommend carefully drilling only through the inside or outside layer then remove/push aside the insulation. If there...

Freeze the bottles when they reach the desired carbonation. That'll kill most of the yeast and prevent further carbonation. You could also freeze and thaw them a few times to really make sure all the yeast are dead. After that keep em cool.

Ok, so it's probably not oxidized from that. Cleanliness/Sanitation? Was it in light for any extended period?

Did you purge the keg with CO2 before filling it with beer? Did you purge all gas from it again after filling? If not when you force carbed it you also force "aired" it.

I bought one exactly as pictured from this seller a while back and am very, very happy with it! It is well made and all welds are "sanitary" which to me means it's ground flat. It arrived sooner than I expected too. I have not had any leaks like the people in the above link. My only complaint...

I assume you have a CO2 tank, regulator etc so what I would do in your situation is: 1) rack to kegs, place in basement and apply CO2 to reach the proper carbon level at the temp (there are charts available), then serve (assuming you will have the capacity to do so when your guests arrive). 2)...