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Just saw this thread, keep me in mind as an alternate too please.

I too do this by weight. Using an appropriate scale and taring the empty keg with the QD laying on top, I stop transfer as the scale passes 40 Lbs net weight. Usually end up with a little over 41 Lbs in a 5 gallon cornie.

I have to chime in, you can call it whatever you want. A coke is a cola though, I believe most folks would expect something called coke to be either Coca-Cola, Pepsi-Cola or some other type of cola. Everything else would be soda or pop. FWIW, I prefer cream soda, orange soda, grape soda, and...

I do this almost every brew now. I've done it at least twenty times and have had no issues with contamination. I'll start mashing after work, once the 1st, 2nd, and if applicable the 3rd runnings are in the boil kettle I bring it all up to 180 degrees, put a well fitting lid on the kettle, hold...

There's brewershardware and brewhardware dot com. Both reputable merchants but I'd gravitate toward brewhardware myself. I've ordered from both fwiw. Just my two cents.

Definitely give it more time. I've had similar experiences and the only way I knew the yeast were alive was by checking the gravity and seeing a large drop in that measurement.

The two times I made a fruit beer I transferred onto the fruit in a secondary. Both times a secondary fermentation with an accompanying secondary Krausen occurred. I'm speculating here that maybe I could have just carefully dropped the fruit (a purée in the case of these two beers) right into...

+1 to using low pressure CO2 to start the transfer when using carboys, etc.

>144 is the instant kill temperature. 137 will kill trichinosis if held for a long enough time, which IIRC is in the neighborhood of several minutes. One can cook pork at 120 degrees and kill any trichinosis present if it is held long enough, again IIRC I think it is about 21 hours at that temp...

It sounds like you may have mounted the magnets with the same poles facing up. You need one of the magnets North Pole up and one with the North Pole down.

There are 3 types of pork chops, the blade, the rib, and the center cut chop. Each one has a different fat content. The rib chops are the fattiest but still rather lean. Trichonosus is practically unheard in modern domestic pork and it is known now that it is killed at 145 degrees Fahrenheit. I...

Dear Geneticjim, Respectfully tendered: Never, EVER, EVER, do something simply because your wife wants you to. Whiskey Tango Foxtrot? Do you intend to check your testicles at the door the rest of your life? Do your research, choose your method, make your own decision. FWIW, I brew...

I use a 300 mesh stainless hop spider for all non dissolvable solids like hops, or orange peel and ground coriander for Wit beer. I replaced my CFC with a used plate chiller a while back and have put about 15 batches through it with no reduction in flow rate. I do 12-13 gallon batches. I'd...

How about "The Next Victim"

They do not contain yeast. There must be enough yeast in suspension in the beer for carbonation to occur. Not sure about your procedure but you did let the bottles sit at room temperature for a couple to several weeks before refrigerating right? If you put the freshly bottled beer in the fridge...

I'll buy it if MotivationDedication doesn't.

Sure, you can use a larger jar.

If it's still in the fermenter you may be able to still add it. Perhaps dissolve it in a little bit of water, boil it, cool it, then add it in. If it's only been a week the yeast are probably still active.

Bar Keeper's Friend+a sponge+some elbow grease will remove that. We're it mine, I wouldn't waste my time because it won't hurt anything.

As for the elephant in the room... With the exception of the stock market our economy is not doing very well to put it mildly. There was just an article in the Journal a couple of days ago about what they referred to as the biggest shakeup in the restaurant industry in a long time...