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I have 3 gallon kegs and use a 20 oz paintball tank. You can use the 1st poster's link and select the 20 oz paintball tank with adapter and you are at the same cost for your system. 20 oz is enough to carbonate and dispense several kegs and should be cheaper than the cartridges in the long...

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Weihenstephaner is my favorite that you are likely to find in South Dakota. I had the Highlands (Asheville, NC) Clawhammer this year and really enjoyed it. Rhinegeist in Cincinnati made is a really malty version that I thought was great. I can't remember the name of it and they don't list it...

I have brewed plenty of lagers that don't show airlock activity after 3 days even with proper pitching rates. Colder wort/beer will also absorb more CO2 so it will take longer to get to airlock. +1 on your lag time being longer with underpitching and pitching warm. Remember to aerate well on...

If it tastes good and there is no infection are you sure it was done fermenting before you bottled it? Did you take gravity readings?

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Each time I swirl I wait for regulator to open up and then stop when I can hear it cut off. I usually do it over the course of 4-6 hours.

You should hear flow coming from the regulator. When I transfer a batch to the keg that I want on tap soon I consult this chart: http://www.kegerators.com/carbonation-table.php Since my basement is around 60 I set pressure to 23-25 psi. I tilt the keg away from the IN post and swirl...

This is activity in the starter, not my batch of beer that's why I'm wondering if viability was low and if I grew as many cells as calculated. The Wyeast lager yeasts that I use start much quicker. My theory was that if there was a low number of viable yeast then that is why it took longer to...

This is my first time using a WLP yeast. I made a 3.7 L starter with two vials of WLP 833 German Bock on a stir plate. I am just starting to see some bubbles after 18 hours where I am used to seeing them well under 12 hours when I use Wyeast 2007 & 2206. I am wondering if the vials that I got...

https://www.homebrewtalk.com/f163/commercial-beer-yeast-harvest-list-262713/

In addition, I brew more beer than I can drink myself and enjoy sharing my creations with friends. The dads on my daughter's soccer team love the out of town tournaments because I bring two 3 gal. kegs with me and we're lucky if they make it through the 1st night. I also bring each of them a...

I'm not sure how much the barrels cost, but since you are transferring anyway what about 5 ale pails and put 1 gallon from each into the buckets?

They also got rid of their discounts at 10# for base malts and 5# for other malts. I still have yet to find another online store that has their selection of grains. Any recommendations?

I agree. I mash at 149 and it drops to 148 by the end. I also let the temperature rise to 60 when it is 80% done even though I pitch at 44. I take it off the yeast and lager at 32 for 4 weeks. North Coast Brewing's Scrimshaw is what I have modeled my "German" pilsner after.

Thanks. That's what I was thinking. Maybe I'll add some right near the end of the keg to see what happens.

I pitch at 44 deg and ferment at 49 deg.

My first time dry hopping. I cold crashed and put gelatin in my Imperial IPA to clear as much yeast out before I dry hopped. I dry hopped with pellets in the secondary and filtered through panty hose but the brew is still cloudy. It tastes great and has a beautiful aroma, but I would like it...

I lived in Germany for 7 months in 1999 and really enjoy that "crispness" as well. My final water in ppm is Ca 116, Mg 18, Na 15, Cl 135, SO4 135. I mash with distilled water and add 3g CaSO4, 8g CaCl2, & 4g MgSO4. I can send you my water spreadsheet if you'd like. My recipe is 8.25#...