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I've seen it somewhere, but can't find it now, maybe somebody can help. I'd like to have my CO2 tank outside my refrigerator to make room for another keg inside, but not sure how to go about doing it. I've heard of drilling through the wall and stuff- anybody have a link/post about how to do...

so bleed it, chill it, and hook up the CO2- set it at dispening PSI right? Thanks

Couple of questions regarding keg carbonation. I carbonated it with corn sugar, it's been sitting now for a few weeks, and the keg is fully pressurized. I'm now ready to hook up the CO2- Should I bleed out the pressure from it carbonating in the keg before hooking up the CO2 Should I...

since i'm still fairly new to kegging, i'm going to ask, what's a WYE or TEE?

I'm carbonating my keg using priming sugar, and after blasting CO2 into my keg to get a good seal 2-3 times, i need to know if i'm supposed to bleed out the co2 the final time, or leave it pressurized while it carbonates. and yes, i do prefer to force carbonate, but my only tank and regulator...

Thanks for all the responses, here's a new issue though, I went out and bought a 5# CO2 tank today, hooked up the regulator and everything, turned the tank on just a little, and there was a noticable hiss- meaning there is a leak. Am I missing a part that helps connect the regulator to the...

I do plan on getting a larger CO2 tank at some point, as well as more kegs I didn't pressurize the keg when I filled it as I hadn't found a spot to have my tank filled yet- Is it still beneficial to do this after the keg has conditioned? Also, after hitting it to 30psi, so i leave it like...

I was given this compact keg system for Christmas, but I'm having a problem and am looking for some advice on what the problem might be http://www.williamsbrewing.com/COMPACT_BEVERAGE_SYSTEM_P1796C44.cfm This is my first time kegging, so I don't know too much about it. I filled my keg and...

wow- thats great info on yeast washing, i'm going to give that one a try. thanks

thanks for the info I'm making a german altbier- the 4th one that i've made out of the last 6 batches. trying to replicate Long Trail, so I've been adjusting the recipe here and there trying to get it right. this will be the first time i've used a starter with this style though

I made my first yeast starter on my last batch and it worked great, but have a couple of questions. I have yeast coming today, and plan on brewing tomorrow, it is worth making a starter for only 12-18 hours? My last starter I let go for a couple of days, so I'm not sure if making a starter for...

I've got a German ale brewing, it's been fermenting for almost 3 weeks. I took a reading 5 days ago and it was at 1.020, today I took another one and it was about the same. Should I go ahead and bottle anyway, or is there a chance it will still go down? OG was 1.048

I'm looking to brew a style of framboise, but i'm unsure which yeast style i should use. I'm thinking either of either a simple american or belgium ale yeast or one of wyeast's brettanomyces used for true lambics. any suggetions would be helpful!

Looking for this particular yeast strain, it says it's available in May/June, anybody know where I can purchase it online? Haven't been able to find it anywhere yet. It's a Dusseldorf Alt yeast

I'm using that same yeast, thanks for the info, it was just what i was looking for

Looking for opinions on what temperature to ferment a German Alt Bier at. I've looked at many different recipes, and seen many different ways but just not sure what is the best. Some of the things I've seen so far: Ferment primary at 70deg, secondary at 45deg, and age in bottle at 35deg for...

alright, my original post was about a week ago, and I took the advise of racking it to a secondary, which seemed to kickstart a little activity. today i just took a reading, and guess what? it's still at 1.022. so i'm thinking of bottling because i'm giving some of it away for christmas...

I brewed an ESB 11 days ago, with an OG of 1.060. I took a reading 3 days ago and it was at 1.025, today i took the reading and it only went down to 1.022, which still seems pretty high. Is it ok to bottle at this point, or should i let it go another few days to see if it drops any more?

just an update incase anybody was interested, yeast was fine, had a very active fermentation going within 24 hours.

thanks everyone, feel a lot better about using it now- will start brewing!