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I've seen that some people put the grains in as the water is heating. What I do is heat the water to about 155-160 then put in the grains for 20min with the cover on. When it's done, I squeeze the heck out of the bag to get all the goodness out.

I don't understand how set-and-forget would be "not accurate" either. I would argue that it is the MOST accurate method, but also the slowest. I've honed in my boost carbing method pretty well at this point, I think. I set to 30 psi for about 36 hours. I find 24 hours to not be quite enough...

I have a little plastic cap that you push on to the post that pushes the poppet down. KegConnection sent it to me included when I bought a pin lock. Easy to accomplish with a screwdriver or your finger like the guys above said, but still it's a pretty handy little thing-a-ma-bob...

I sort of feel as if I have the same problem. I get a decent head and I can see bubbles in solution but I don't get that "fizzy-fizzle on my tongue" feeling that I get from commercial beers. This is a keezer, btw. I used to have 5' long, 1/4" beer lines at 12 psi. That wasn't working out...

You're probably on to something there. Next time you brew it, try it in the low-mid 60s instead of the low-mid 70s. I bet it would come out much better.

No problems at all. I would just do it the way you normally would with a full 5 gallons. Obviously, purge the oxygen out of the head space but you should be doing that every time regardless of liquid volume anyways. Think of it this way. As you drink a 5 gallon batch, it gets down to 2.5...

Kegging is definitely worth it. I bottled two batches before I went to kegging and haven't looked back. I spent a bunch on it, but it was worth it. I just kegged a batch of Brown ale yesterday. Bottling it would be a multi-hour endeavor in the evening after dinner. I kegged it in 30 minutes...

I like to boost carb a keg at 30psi for 48 hours and then set it back to serving pressure, but I only have one regulator so I am often looking to serve 2 kegs and have another at 30psi. I usually serve at 10psi. You can serve several pints off a keg that was at 10psi after you unhook the...

I've had a bad feeling about a bunch of my brews...then they came out AWESOME. :ban::tank:

The tartness will go away over time, but it does take a while. Give it 2-4 months and they will probably mellow right out. For future reference, you can also add some lactose to counteract some of the tartness...but only if it will be consumed by people that aren't lactose intolerant, of...

Did you lube up the new rings?

Is it a mini fridge or a standard fridge? A lot of the mini fridge folk will go with the ball lock because, although taller (about 25"), they aren't as wide. I personally have both because the shorter (22") pin lock fits on the hump in my keezer with more clearance than a ball lock. However, I...

Yea. I racked into the keg with my auto-siphon and then also used that to gently stir in the blueberry. Then I pulled my siphon out and let the beer that was in the siphon drip into my sampling glass so it came right from the main batch and not the dip tube. Your batch sounds pretty similar...

Theirs come pre-assembled, which is nice. You just have to tighten the connections. I don't think they have a kit that comes with a double regulator though, just a single.

I think you're right. That was my experience with my first flavored batch as well, the flavor mellowed out over time. So, I am leaning towards letting it condition for a few weeks like per my original plan now.

I have a wheat beer that was in primary for 3 weeks and now it is in the keg. At kegging time, I added 2oz of blueberry extract/syrup flavoring. I did a blueberry wheat previous to this with the same batch of blueberry flavoring, but I bottled it. I added about 1.5oz to that and I found...

+1

Well, I just revised my search criteria and I was able to find the answer. It's because of the reduced headspace apparently. Makes sense. :drunk:

I've been reading about naturally carbing a keg and everyone says to use half the priming sugar that you would if you were bottling the batch. Why is this? You would think that if you are carbonating the same volume of beer it would require the same amount of sugar.

I went with 1" with those same shanks and it was perfect. The tiny amount of wiggle room gives you what you need to line them all up perfectly even on the outside.