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No. You can get dual regulators that will do that, however. Although another option is to get both kegs up to the pressure you desire (individually), then periodically each day switch the hookup so each keg remains pressurized. It takes a good bit of work, but it doesn't require another...

A brown ale or basic stout should be ready to go within a couple months. I'm not a big fan of huge beers, even during winter. I'd much prefer something a bit more balanced, but with all the roasty and toasty flavors we all know and love.

This why I don't bother telling the truth in most cases, or at the very least sugar coat it. Do I smoke? No. I do smoke cigars occasionally, but it's not worth saying yes to. Do I drink? A couple times a week. And I'm sure if you averaged it out over a month or year that's true. Sometimes...

This is why I never want to have children...not because I find that sign offensive in any way, but because I'll have to meet all the other parents that get SO butt hurt about this sort of stuff and want to shield their children from it. I just can't deal with those sort of people.

That does sound good, and I might do that up once another fermenter frees up. Might even make it my first BIAB brew.

About 1 week since fermenting and took a sample. It's a 1.020 right now, and almost no floaters left. Taste wasn't bad...definitely a bit too much roasted barley, but not bad. I did put in a little less hops then the original recipe and I'm glad I did...I think the hop profile right now is about...

I do it because I like to get as much beer into my keg as possible, and that is significantly easier when everything is cold. Don't suck up nearly as much from the bottom then if it were warm.

Oh God, fake for sure. I was an only child, so I got tree duty 100% back in the day.

I like to naturally carb my kegs in most cases. I do still sometimes force keg them up to where I want them, as I almost always use less sugar then I think I'll need, as I don't really care to have to "decarb" (that's a word, right...?) my beer. Why do I do it like that? The beer usually tastes...

The "ideal" carb level is whatever you like it it...so experiment and find that. The chart should be used as a reference for how many beers are typically carbed when done to style. First things first, figure out what temp your beer is, or can be at. If you're going to carb it warm you'll need...

I've got a humidor filled with them. I'm really digging Rocky Patel Connecticuts right now.

Remember, you're not using a turkey fryer to make your beer, you are using a liquid propane burner to make your beer. Say turkey fryer once while you're in the office and kiss chances goodbye.

I'm brewing a cream ale right now, and when that is finished I'm seriously considering doing a batch of Apfelwein, and just starting it right on the yeast cake (I use WLP001 for the cream ale). No real questions regarding that process, but I'm curious about how the hops from the previous beer...

Just don't stick your head in there when there's a bunch of CO2 built up. Not particularly dangerous, but taking a deep breath full of CO2 is NOT an enjoyable experience...found that out after my CO2 tank had a leak I didn't know about.

This is another reason why I hesitate to even bring them back. Technically, according to the law, I can be charged with a misdemeanor for bringing them back in this condition. Meanwhile, there are no provisions in the law for how long I am allowed to keep the keg, or if it must be returned at...

I've brewed a few good beers with just LME and hops. One was actually quite fantastic and I still brew it now (I do add orange peel, though). So I don't really agree that such simple recipes will not yield great beers. That being said adding additional grains is rarely a bad thing and a great...

Sorry if this is the wrong forum, I didn't see anywhere else that catered to legalities of beer and kegs and such. I'm a Michigan resident, and I currently have three commercial kegs sitting around. All are empty, and I haven't bothered to return them yet as the stupid stickers that are...

I'm usually done with my partial mash brews in 3-4 hours, extract only in 2 or less. I almost always have at least a half hour during the boil where I don't need to tend to the beer...so I use that time to get everything ready for the final additions, then once it's off the heat and cooling...

I have about a cup (maybe 1.5 cups) of Woodford Reserve I just found laying around...I really don't drink it straight, but I do love me a bourbon beer. Thinking this would be a good candidate. Should I do a secondary and add it then, or would that be overkill? I was thinking just add it in...

It certainly smelled delicious on it's way into the fermenter. I also changed the recipe just slightly (based on the original brewer's statement that is was slightly too hoppy) to 2.5oz Kent Goldings for 45 min, then the other 0.5oz at 10 minutes. I also used the Denny's Fav 50 yeast. We'll...