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I think you have the wrong impression. El Catador club simply guarantees that you get a bottle of each barrel-aged beer through the duration of your membership (5 barrel-aged releases)...and the bottles are included in the $125 membership fee...It's not like only the Catador club members are...

Yeah...turns out I'm an idiot...guess something like this probably happens to everyone at some point...freaking out and the obvious answer was right in front of my face. Thank you all for your help though!

Well I guess I was bound to embarrass myself on here eventually...I had the wrong line hooked up...the one that the shut off valve was off for...

So long story short. Force carbed my keg yesterday to 30psi...left overnight...came home almost 24 hours after carbing it...regulator still reading 30psi...so I took off the gas connection and bled out the co2...put it the connection back on and set it to 10psi...came back a few hours later...

So long story short. Force carbed my keg yesterday to 30psi...left overnight...came home almost 24 hours after carbing it...regulator still reading 30psi...so I took off the gas connection and bled out the co2...put it the connection back on and set it to 10psi...came back a few hours later...

Well, just vented out the co2 and turned it back to 10psi and filled it back up...so hopefully I'll try it in a little bit here and we'll be good to go...pretty damn excited. When I vented out the co2 it scared me a little because beer started bubbling out the top seal when the pressure got...

Mike, I tested the keg full of sanitizer first...the keg hadnt been used in two years and the orings on the connections on the keg (forget what they're called) were shot...dry rotted onto the metal...so I cut them off and had to scrape off all the rubber and replace those...luckily all other...

Thank you day trippr! Exactly what I needed

Thanks guys! I ended up hooking it back up at 10 psi overnight at 40 degrees. Then today at about 4:30 I cranked it up to 30 psi...hoping I can try it tomorrow night...one last question if anyone would be so kind...after force carbing at 30 psi, do I bleed off ALL of the pressure and then fill...

Thank you for your reply! So I got everything figured out for the most part....keg was leaking from every orifice at first so I replaced the o-rings and then finally figured out how to get the top to set.... One more question...now that I have the beer in the keg, I pressurized it with 20...

I am about to keg my first beer...just got the co2 tank filled today...and here I am, pretty much without a clue on how to use my co2 tank and regulator properly and surprisingly, there isn't really any youtube tutorials or a lot of information on the web about how to use everything safely and...

Personally I spend most of my money on higher gravity stuff...because I just enjoy the intense stuff more...but it depends on how you're buying them...if I'm at my local brewery, Cigar City...the price for pretty much all beers under 9 or 10% is $5 a pint...the price for an imperial stout or...

Hoping some of you with experience on this yeast can help me out! Finished brewing a Two Hearted clone on Friday night and pitched the Dennys yeast...I have a wine fridge thats a perfect fit for the carboy...but it doesnt have a temp control...the warmest it will stay is in the 58-60 degree...

Hoping some of you with experience on this yeast can help me out! Finished brewing a Two Hearted clone on Friday night and pitched the Dennys yeast...I have a wine fridge thats a perfect fit for the carboy...but it doesnt have a temp control...the warmest it will stay is in the 58-60 degree...

I'm about to transfer my Two Hearted IPA Clone into the fermenter...I recently acquired a little wine fridge that fits my carboy perfectly...I've been tinkering with it for a few days and it seems that the warmest it will stay is about 59 degrees...I used Wyeast 1450 - Denny's Favorite...I've...

So I think the mistake that I was making was by trying to find a way to connect the mesh attachment to the bushing (?, I do not have good hardware vocab)...It looks like maybe I should just find a larger valve to use instead?

http://www.northernbrewer.com/shop/mash-boil-screen.html So I bought this mesh screen for filtering the wort out of my mash tun...seems like an awesome piece of equipment...a lot of people seem to use them...but I can't figure out for the damn life of me how I attach this to me standard...

Thank you so much guys...very helpful...I will shoot for 148 for an hour then!

Also I guess I need to know how long to mash for...I thought an hour was pretty typical...but now "How to Brew" says 30 minutes...

I was hoping someone could help me with this...I'm new to all grain and I don't really have a great understanding of what goes into determining the mash temp... I am about to brew an all-grain Two Hearted clone recipe that I found on Beersmith...for whatever reason, the mash temp was not...