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They're disassembled and cleaned before and after every keg. BUT, as far as cleaning "in process," while the keg is tapped and I'm drinking it... none. I saw another response upstream about spraying the tap with star-san... I am wondering if I could rig up a little container of star-san in the...

Hi all. I did a bit of Googling around HBT and found a couple of threads that discuss poor keg cleaning as a source of infection. SO, I promise to double down on my keg cleaning and sanitizing. BUT, I've had two kegs just lately that have: - gone sour over the course of the keg - sat for...

DO NOT mention to SWMBO that you're splitting the current batch of 5gal of cider into two separate kegs, and at the same time suggest you have a couple of your usual cider-drinking buddies over to help with taste-testing during kegging and backsweetening so you don't have to make adjustments to...

Keg a batch. Then, drop it in the keezer and hook up the gas and, LIKE A GOOD LITTLE BOY, leave it completely alone for two weeks to carb and clear. Then, pour a glass. THEN, realize that while you did turn on the gas line, you forgot to set the regulator. Retire back to the house to enjoy your...

SEE? The past handful of posts clearly show why I failed. I had NO idea algebra was involved. I was screwed from the get-go.

Don't ever say to yourself: " X number of kegs should be plenty; I can't imagine ever needing more than that at one time." Don't do that.

If that question was pointed in my direction: There is a BUNCH of info on HBT about this stuff, enough that I fell down a pretty deep click-hole before finally giving up in frustration. I ended up deciding that pH was more important that water profile for final taste, left out the bicarb...

My batch is currently aging in a keg in the hallway closet. When (if... hang in there buddy!) I wait until Christmas to carb and tap, is it OK to tap right from this keg? Or is there value to the time/effort/risk of transferring to another keg first? Thanks!

Welcome to my world. I am lucky, actually. I spent my first two years in state living quite literally three blocks from one of them; even now I'm still only about a five minute drive. Where was the shindig? It's a great time of year to be up in the mountains of Idaho!

Back on topic: You know that keg, the one that's been taking FOREVER to clear up, and has FINALLY started to show a little clarity? Well, when SWMBO makes a huge mess in the garage necessitating completely cleaning the floor, don't move the kegerator back and forth several times to clean...

Let's just say I run in healthcare circles; the link below is simply one of the best collections of hilarity I've ever read. The thread is LONG... but it's worth bookmarking and working your way through. https://forums.studentdoctor.net/threads/things-i-learn-from-my-patients.257985/...

SO, just transferred into secondary the batch I brewed about a month ago. In spite of my concerns about water chemistry and the fact that I had to repitch after 72 hours when my initial yeast pitch just sunk to the bottom, the tasting sample was VERY pleasing. NOW... to wait. The sample was...

Don't try to filter the yeast out of a batch of ginger beer using a 1 micron filter... while primary fermentation is still going on. ...or the filter will clog before even one gallon is filtered, the CO2 you're using to push the brew from the fermenter to the filter will back up in the...

When I started this thread, I was at Vista/Overland. Now, I'm in Harris Ranch and, while I haven't run any chemistries out here, I can state that we've been here three months and I haven't even seen a WHIFF of scale. ...and having lived in AZ (where scaling is so bad a water softener is...

@mabrungard: I've also been reading up on RIS water chemistry threads here on HBT. In those threads (and this one) you seem to indicate that the bicarbonate is contributing to alkalinity, but that alkalinity isn't the end point: the final pH of the mash and brew pH is. If that's the case, I...

So, not trying to spam the forum, but I'd started a thread in the All-Grain section to ask a question, and thought I'd ask it here since it's relevant to this recipe: (For the record: Full volume BIAB, using distilled water that I build up with salts to match suggested profiles on Brewer's...

SO, I tend to be a run-of-the-mill ales and IPAs kind of guy. I've brewed two stouts so far, both of which seem to have turned out OK. For the record, I do full boil sized BIAB. BUT, I'm kicking it up a notch and trying to brew marubozos RIS (HBT 2011 award winner). This is a much bigger stout...

EDIT: Got rid of it.

I'm putting this in General Discussion, as I'm sure the folks over in the "real kegging" forum would flame me out of the room. :mug: I also Googled around here a bit, but nothing came up other than the usual TAD discussion threads, most at least a couple years old. I just gave myself a "tl;dr"...

If that was aimed at me, then the answer's Notty at 65 degrees.