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I've only ordered from kegconnection.com, but I've been very pleased with what they sent me. I have a 2 keg system with a 10# bottle, 2 faucets, and a dual regulator. Kegs run anywhere from $25 to $40 as far as I've seen, regulators are as cheap as $40, and the disconnects are about $6 each...

Make a starter... that is about the only way to know for sure. If you think about it, people repitch yeast all the time that has sat longer than that, and warmer than that, harvested from the bottom of their carboy after fermenting a beer. By allowing it to warm for two weeks it probably has...

Wish I had some... all I've got are some pickled eggs I made, and I'm tired of those

I drink most of mine... but I've given some to friends, spilled some, poured out others, even had some abducted by aliens. Seriously, I wish I had the time to brew more than I can drink.

That would have to be some stirplate!

That's awesome... I've been trying for that "amazing" beer myself, but it still eludes me... I'm either too picky or obsessive compulsive... Happy for you... enjoy the fruits of your hard work!

Welcome to the forum! SS is expensive, has poor heat distribution (hot spots), but lasts forever, and looks cool. Aluminum is cheaper, has better heat transfer, but doesn't last as long, is softer, and doesn't like harsh chemicals. I have a 15 Gal SS keg with the top cut out that I boil in...

Prime first, then crash and condition. Those yeast will take forever, if not infinity, to prime your beer at cold temps, and that's if they haven't all dropped out after the crash and condition. If you are willing to wait 2-3 weeks to cold condition, as you say, then you'll most likely have...

The gas and liquid sides are different sizes... that way you don't get them mixed up and shoot beer into your regulator if the keg is pressurized... Maybe you got some funny model of ball lock keg. Or, it could be possible, however unlikely, that you have a used keg that some idiot put two gas...

+1 for putting the box on his head...

6 Gallons Dry Stout 1281.5 + 6 = 1287.5

Now that is something I've not heard of... interesting. Might have to try the dri splendor.

I also have a fan in my keezer as described in my earlier post. It is a computer fan and cell phone charger like CarsonCE but I hooked a 4" heavy cardboard tube that is about 20" long to it so it can draw the colder air from the bottom of the keezer and circulate it around. The purpose for the...

You prolly just need more time... Do a search though on gelatin finings like waldoar15 mentioned, or look at this thread, and look for BierMuncher's posts. Gelatin will speed up what will naturally take place over time as the yeast and proteins coagulate (stick together) and drop out of...

Welcome to the board... Wyeast prints the strain right on the front of the package up near the front... do you still have the package... can you dig it out of the trash, that info will help you troubleshoot. It would also help to know what you brewed. For example, if you brewed a "big" beer...

Ive had mine a year or more and I have taken mine apart once. It's not that complicated, just pay attention as you take it apart as to where everything goes. If you are really scared about it take a few pics with your phone as you tear it down. Really its not that big a deal. If your using...

I have mine set at 35 degrees. This is where the condensation freezes to the sides of my keezer but doesn't freeze the beer inside the kegs. I have the Magic Chef 7.2 cubic foot chest freezer. If I set it any warmer 38 or so, the condensation drips down to the floor of the freezer and puddles...