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I vote buckets. They are cheap. I can get a bucket and airlock at my LHBS for $13. At that price, I started with two of them and before I knew it I had 5. I have had them all full at once, and might even pick up a couple more. I keg so I don't need a bottling bucket and I don't secondary...

I brewed the AHS Special Holiday Ale about a week ago. Hope it comes out good, my brewing reputation this holiday season depends on it!!

Time is money.

Thanks a lot, Ed. I made this for SWMBO and now I have permanently lost a fermenter to apfelwein. I like it, she's psycho for it. I even asked "are you sure you don't want to age this for another month or two?" Her response, "WHY!?!?" :drunk: Good stuff, man.

My system came with 5' lines. I was getting foamy pours at desired co2 volumes (42F @ 12psi). I made my lines longer, and my problems stopped. I'm not saying Todd is wrong in general, but I've done a lot of trial and error and my keezer needs lines longer than 5' if I am going to serve at...

Ah, yea. You need longer lines, especially if you want to serve at 14psi. It seems like most people around here serve at 10-12psi. I'd take it down to 2 psi. Draw some and see if you still get foam/overcarbed beer, or if you actually get a good pour. I suspect it will pour well at low psi...

How long are your lines and what is the internal diameter, 3/16ths?

I brewed Yooper's DFH 60min clone last night. Pitched two packets of Nottingham and it is off like a rocket this morning! Very excited.

Kegging is definitely nice. I kegged two batches and put them into the keezer yesterday in less than an hour while the baby was napping. If I was bottling it would have taken HOURS. The problem is that I think I have nocturnal beer gnomes in my house. They come out at night and steal the...

Sounds like it will be delicious to me. No worries at all with 6 weeks.

My wife has rubber heat gloves for blanching the skin off tomatoes for canning and things like that. I put those on and squeeze the goodness out of the bag. I've done the Nut Brown kit from NB twice now. The first time I just drained the bag with gravity. The 2nd time I squeezed it. The...

What temperature is your beer at right now? That matters. Assuming it is somewhere in the low-mid 40s, I would recommend setting it to 30psi for 24-36 hours. Then purge the keg and set it back to the 10psi you have it at now and serve. It will be semi carbonated and drinkable, then over the...

The ingredients for this are coming in today and I am planning on brewing it tonight. I am using Nottingham and it just so happens that I also have a spare packet of Nottingham in the fridge. This will be the biggest beer I have brewed so far, most have been in the 1.040 ballpark. Where this...

The spot I have now is perfect in terms of location. On pallets under the basement stairs. I'd love to keep everything there but since it's our first winter in the house, I just have no idea what the temp is going to get to down there. Given the fact that we run a pellet stove on the first...

Well, my swamp cooler water was at 60F and it went down to about 25F overnight last night...so the fact that the water in my swamp cooler went down a couple degrees isn't THAT surprising. I didn't realize it was going to get that cold last night. Apparently now it is supposed to be in the...

Well, this is my first winter as a brewer and my first winter in our new house, so I'm still trying to figure out where I am going to do my fermenting. It's going to be somewhere between 0-30F here for a few months before I know it. There was a good frost this morning. I've been fermenting in...

Doesn't matter :)

I ordered the ingredients for the extract recipe today. Pretty excited to give it a try. I'm getting 2oz of warrior since you can only order in 1oz increments. I'm thinking about using it all instead of just the 1.25oz of warrior the recipe calls for for bittering, would that be too over...

1.) If you set it to the 12psi to achieve your desired 2.4 volumes, that is going to take 2-3 weeks to reach that volume. 30psi would put you at about 4 volumes of CO2, but obviously to get to 4 volumes it has to go past 2.4 volumes. So people will set it to 30psi for a couple days to get a...

As an update, I think I've pretty much isolated my issue. My temp controller was set to about 35 degrees. I took the temp of the beer that was coming out of the tap and it was 50 degree. Whoa. So I took the temp of the bottle of water I have my probe in, 45 degrees. This explains why my...