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FYI, the ball lock post o-rings I had laying around work perfect, and my cooler kegerator is now fully operational!

Here is a picture of the top of the canister. It looks like the white o-ring is broken. I suppose this would explain why it's not working properly. Any idea where to find a replacement o-ring? I have some spare o-rings for ball lock kegs. Would those work??

I am finalizing a portable cooler kegerator and am having trouble with my pinvalve regulator. I purchased it from Keg Connection and even found a video they made on Youtube: How to use a Pinvalve Regulator! - YouTube My problem is, when I attempt to "tighten the knob on top of the mount to...

Thanks all. I'll start with 4 oz and see what that gets me. Any idea how long it will take for the bugs to consume? In other words, when should I pull another sample to see what happened?

Hi all, I've got two five gallon carboys of Flanders Red aging in my basement. Both are approaching the 12 month mark. I recently tasted both for the first time. As expected, the first batch (generation 1 Roeselare) is sour but not strongly sour. The second batch (pitched onto the cake from the...

So apparently breweries can not sell direct to customers on-site, which makes Texas lame. How about good craft beer bars in Austin, preferably close-ish to Domain Shopping Center?

Not sure exactly, but the hotel is very close to the Domain Shopping Center. I'm looking for a place (or places) with good beer and a cool tasting room where I can have some pints. Hopefully that is legal in TX (I live in Denver, so I'm no stranger to brewery tasting rooms).

I'm going to Austin, TX for a wedding this weekend and was hoping for some guidance on which breweries to visit. Any help would be greatly appreciated!

I get a 20# swap for $9.95 at a marijuana grow supply shop in Denver. In and out in two minutes, free snacks on the counter.

I was lucky enough to procure a small barrel that was used to age rum from a local distillery. I want to age a porter in the barrel. The barrel is currently empty and sealed with a rubber stopper. How long can I leave it empty? Will it last 10-14 days for a beer that I can brew tomorrow...

RM-MN: Denver city water, treated with Campden tablets. Nothing has (to my knowledge) changed. theredben: Confirmed acetaldehyde by several homebrewers. I haven't left a keg at cellar temperature but that is definitely worth a try.

I believe all batches were US-05. One pack of dry yeast is plenty of yeast for all of these beers. I've thought through so many variables and to my knowledge I'm doing everything right...

cklages: Fermenting in better bottles RM-MN: I typically use US-05 or Nottingham - both clean yeasts

Hi everyone, I seem to have developed a problem with acetaldehyde in my last few batches, including an American brown, a Scottish 80/- and a Golden Promise/Simcoe SMaSH (all all-grain). I have left each of these beers in primary for approximately 3 weeks. The fermentation was temperature...

I have a question about the Mr. Malty "Repitching from Slurry" calculator. When the calculator specifies "# ml of yeast needed" does this mean pure yeast or a shaken-up mixture of beer/yeast? For example, like the pictures of the mason jars above, do you decant the beer and pitch X ml of pure...

Does anyone have any experience brewing Belgian beer styles with CMC pilsner malt? I want to brew a tripel and was unsure if I should use the CMC pils or go with Belgian pils. Thanks.

Chris, I apologize for the delay. My check is in the mail.

Thanks for putting this together. I'm in for 100# pale and 50# pils.

I kegged my first all grain yesterday and would appreciate it if someone could help me calculate my efficiency. I brewed EdWort's Haus Pale Ale exactly per his recipe (8# 2-row, 2# Vienna, 0.5# Crystal 10). OG / FG per the recipe is 1.051 / 1.011. I was shooting for 6.5 gallons in the kettle...

I'd also be interested in 100# of pale if it's not too late...