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i've kept beers bottled from a keg over a year, and they still were carbed up fine, though some of them i probably should have kept as long as they were def past their peak.. cap on foam and you'll be fine

yeah, if you go to the wyeast or whitelabs website they will usually say what the ideal temp range is for the particular strain you are using.. i've found that the temp ranges they give are for good reason.. i've had a couple that were just a couple degrees lower than the ideal and they never...

count me in please!

i don't have an easy pic of my cooling fan since some of the wiring is through the wall of my keezer, but here is a link to the type that i installed w/o much effort at all AC Cooling Fan

i just kegged 3 last night at 30psi.. i'll switch it to 12 when i get home from work today and it'll be good in a few days.. i'm always paranoid about overcarbing so i'd rather wait a couple extra days.. the 1 day of higher psi is just to kickstart it it seems

i use one that was made to just plug into an outlet with a variable speed on it.. can't remember where i got it, though maybe somebody with something similar can chime in

i agree.. make it our .04¢

i've used it once or twice towards the end (with success), though i've found that if my pre-boils are on the mark with what they are supposed to be, my pos-boil ones are always on target

that's great.. i have one that looks to be about the same age.. i'm looking forward to her helping me pick hops off of my first year plants!

i have a chocolate stout that i've made a couple of times that i really enjoy.. i will be kegging a new batch on sunday and i would like to see what it would taste like with some lactose added.. i've seen that you can add it during boil or at bottling/kegging time.. my wife isn't a big fan of...

i use my tree for beers i have drank but haven't been cleaned yet.. for example, i have 3 beers tonight.. i'll rinse them out well with just hot water then sit them on the bottle tree to dry.. once they are dry (or when the tree fills up because i'm lazy) i'll empty the tree into a milk crate...

ah are you talking about boiling outside, then transferring the boiled (still hot) water through the wall to another room.. that would be pretty a pretty neat concept if it is laid out in an easy to use fashion, like not having to run quickly from one part to the next

i've found that the beersmith temp correction tool is pretty accurate after testing it with a refrac afterwards.. i only use it for the preboil though

i used 2 cans of pumpkin and bake them on a cookie sheet a bit.. i also use a handful of other spices and after 3 times brewing i think i tweaked it a good amount.. let me know and i can possibly find the spices i used

what is a hot water hose? is that just a regular hose with hot water?

i like the broken regular sized ones better than the scoops.. either there is more salt on the regular ones, or it coats your lips/mouth better so you can taste it better.. the salt is the best part :-)

keg connection is good, and i've had good service from beverage factory as well..

great setup! love the tri-clamps all over that thing!

i need a good chip to salsa ratio.. i get the broken chip thing because too much salsa on the chip means you should just eat the salsa with a spoon