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I didnt make it out over the weekend, I spoke to the guy on the phone though and he told me $20 per keg. he mentioned something about changing them out to ball locks for me too. I am going to head up there tomorrow and see if I can get him to do 10 for $150.

Cruising to the store today and I saw this about a mile from my house ... I'm going to head up there tomorrow and see what I can get some of these for. I stopped to take a look, seems to be mostly pin lock. I dont care what they are so long as I can get them cheap. they went all the way around...

I used some slurry that was about 6 months old, really as an experiment to see how viable it still was. Fermented great, but now in the carboy there is a slight film forming on the surface, with one small whitish spot that looks like mold, but is too small to really tell. I noticed a bit of a...

I agree, just never thought about it that way and have always read the gauge. good thing I am building a new one.

nope, they both sit outside the fridge, I use the 5 pounder for backup and parties or such.

ok strange then, I have only had my 20 lb tank filled twice, but its always at the 1200 psi mark, or so says my regulator.

This makes some sense, but why then does my smaller tank always have a lower pressure, near the change tank level. The pressure seems to correlate somehow to the volume of gas remaining.

Do you guys know what the high pressure level should be for various full C02 tanks? I have found a cheap place to get mine refilled but they only take it to 1200 PSI, I could be wrong but I thought it was a 50 pound tank. My 5 pounder only goes to about 550-600 so that seems low for a big tank.

Just have to chime in, I got this brewed up and after a month in the keg it just keeps getting better and better. I thought this would be a good brew for my friends, but now any domestic beer I drink just doesnt cut it compared to this one. It will certainly be on regular rotation ...

Just gotta say, did this with DME and it came out great. All the normal drinkers I know love it. Thanks BM!

just did my first brew on top of a fresh cake of safebrew-05. man is it really rolling after only a few hours. How many times could I rack again on top of this same cake? On this second batch I am making a 4.5% IPA, but since its multiplied so much now I am thinking of using it again on the next...

cool, I have always just used my carboy brush on them. They need little more than a good rinse out to get all the trub out.

Searched around and found the usual thoughts on using buckets for fermenting and the possibility of eventual scratching and contamination. I was never aware of this until joining the forum this year. I have been brewing on and off for about 10 years now, and I still have my first bucket and have...

pics are dead now, anyway they can be updated? This looks very informative. n/m found it in the wiki here : https://www.homebrewtalk.com/wiki/index.php/Washing_yeast

I think half of my problem, was that I used recalled notty yeast on each batch, and my temps we slightly warm 72-3, but I am at the point were I just want to make my brew day easier. You can use extract much like 2-row malt, you just need to pick a base extract and steep some specialty grains...

Where can you get 50 pounds of DME for $100? One of the main reasons I went AG was for the cost savings, but better beer and a greater variety was also a goal. but out of the last 7 batches I have done, only two were really good. and many I had to dump. I have never dumped an extract batch. I...

I havent given up on it yet. my third try still had a funny taste to it but I also just discovered that I have been using recalled notty for the last few months. kinda annoying.

if you use the spigot you should not have to siphon. I did my first few batches with a buddy just opening and closing the spigot, while I filled fliptop bottles. never had any issues but I drank it all within a month as well.

+1 on the closet. keeps the light out too. When I used to bottle thats what I did, and just kept my household temp in the 65-70 range.

maybe if its brand new, sanitized really well, and you find some way to make it air tight. I wouldnt leave the wort in there very long either. I am sure they are not food grade and you may get some funny flavors. sounds like a fun experiment though :)