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Cold crashing? I guess the sediment you refer to is from the yeast "eating" the sugar then dying and falling to the bottom, correct? Makes sense then for a clear beer to use this method, next time.

I just kegged my first time yesterday using the corn sugar priming method. Is force carb preferred/easier? What are the advantages of either method?

and:drunk::drunk:

i think you may have mentioned chicompany in this thread before, i read about a hundred pages todayand they all blur aftera while, thanks

I read this whole thread today when i realized i have the same freezer. i want the SWMBO to want it too. does the feezers thermostat go "up" to a good temp. to make this work or do you need to mod it

from reading a thread by Ohio-Ed, he got burners from www.asianfoodservice.com. has anybody else used these and are they good enough quality. Ed, I read your thread on welding and know you've used them a couple of times. Any problems? Seems too good to be true for the price. :drunk:

thanks, i just went on the web site and the stuff is dirt cheap so i"ll get a bunch, i'm sure i'll use it up

going to be making keggle and tuns. how much barkeepers friend do i need to clean the three kegs.

( R ecirculating I nfusion M ash S ystem) (Heat Exchange Recirculating Mash System) . FYI wikipedia and/or google will tell you everything.