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Loosen the adjustment screw on your regulator all the way. Keep tightening it till you get the pressure you want. 60 PSI is way too much. Also, check these out: http://www.beernut.com/Web_store/kegging.pdf http://lmgtfy.com/?q=beer+kegging+guide

I am a beginner and ran into a similar situation a few weeks ago. I was storing the carboy in my basement, which at the time was high 50's when I pitched my yeast. I moved it up after about a day and didn't notice any activity, so I made a yeast culture using some corn sugar (supposedly a big...

Looks like more beer doesn't have them and chicompany is sold out of them http://www.chicompany.net/index.php?main_page=product_info&cPath=1_3_260&products_id=775&zenid=3543f7b4d96e11a6df05bff8ac25a19d

I got some corny kegs from homebrewing.org. I took off the poppet valves to clean them. I believe most of the nylon washers in there are broken. The kegs arrived sealed, but are the broken washers going to cause leaks? I didn't see where I could procure new ones. Anyone know?

I've brewed a chocolate stout (2nd week fermenting), and the fermentation activity has slowed down so there is maybe one set of bubbles every five or ten minutes. I think it is ready to bottle or keg. Now, I don't really want to bottle it. I have 4 corny kegs for the purpose of dispensing...

Thats right. Would it make sense to say, siphon off a small amount of wort, add some DME, boil and return to the fermeter or best to leave it alone and see how it turns out?

Good call. Yeah, so I grabbed my notes. The SG before boil was 1.02 at 120F - so I get 1.03 or 150G for 54% efficiency. I think part of the problem could have been that the wheat malt wasn't crushed up very well. I used the store's mill and the pale malt looked good but the wheat malt still...

I don't have my notes in front of me, but if I remember correctly, something like 1.020

The recipe is below. I didn't make any substitutions. --- Recipe Type: All Grain Yeast: US-06 Yeast Starter: No Batch Size (Gallons): 5 Original Gravity: 1.055 Final Gravity: 1.008 IBU: 13.8 Boiling Time (Minutes): 90 Color: 3.7 Primary Fermentation (# of Days & Temp): 14 at 62...

Could the darker color also come from the lengthened mash time? Grain was still hot while draining the mashtun. Yes, I will try not to do that again. I calculated the SG of the wort before the boil, but I wasn't sure what to do with this number. I had about 7 gallons in the brewpot so thats...

2. How long should it take to drain all the water from the mash? Is the fact that it took so long contributing to the darkened color? The recipe called for a 90 minute boil time, and I think I went an extra 20-30 mins once a boil was reached.

I put the hot water in the cooler and added the grains stirring to get the clumps broken up. I took a temperature reading of 152F, closed the lid and came back 90 mins later. I drained out about a quart of liquid, put it back in the cooler then threw in two gallons of 172F water. Cycled...

1.The recipe calls for 75% efficiency, so it looks like I hit my target. Am I correct in thinking this?

Hey folks, I completed my first all grain batch yesterday. I used the batch sparge method using a party chest cooler. The target OG of the recipe is 1.055 and I hit somewhere between 1.042-1.045. The beer is the color of apple cider looks much darker than the pale yellow I was expecting.

You took the words out of my mouth :-D

I bet it's good with Buffalo wings.