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I put my beer in the keg on Monday evening. Today is Wednesday and there is zero signs of carbonation in the beer. The psi is at 12. I am new to kegging, so any advise would be appreciated. Thanks

Is it okay just to leave in the carboy?

I was wondering how long I can let the beer in secondary fermentation? I have lots of brew on hand and I am in no rush to bottle or keg this beer. It is currently in a dark, cool room. If I do have a spare keg is it a problem to allow it to sit in the keg for a few months?

What would be the difference between pin lock and ball lock kegs? Which one would be best to use?

I actually used two different types of the plastic beer bottles. They are stored at 70 degrees.

How much priming sugar do I add in a 5 gallon batch before bottling? I have brewed a cream ale and a stout. For both I added 3/4 cup of priming sugar to the bottling bucket prior to bottling. It's been several weeks now and they are still flat. Did I not use enough?

However even as a flat beer it taste great

They are in a dark room that is roughly 66 degrees

I bottled my beer 3 weeks ago and I have now tried 4 beers and there is no carbonation. Bottling day I boiled 3/4 cup of priming sugar (as per instructions) and two cups of water for 4 mins. I am a new brewer but I do feel like this is not enough sugar. Is there anyway I can correct this?

Ok I just don't know how to use the app just yet and I do not see that part.

Hey folks, I just downloaded the beersmith app and I have a question with the "dry Irish stout" recipe. The batch size is 5 gallons. So I look at the mash in and it shows add 10 quarts of water and then mash out adding 5.6 quart. Again the batch size is 5 gallons but the amount of water that...

I bought the grains already crushed. Brewday: I mashed the grains at 150 degrees for 1 hour. Drained to boil kettle and sparge with 160 degree water until I have 26 litres of wort. Brought wort to a boil. Added 60 min hops. Boiled for 60 mins and began cooling wort. Cooled wort to 67 degrees...

I am very new to brewing and especially all grain brewing so I appreciate any help people can offer. I followed a recipe for a stout. The recipe says the estimate og should be 1.050 and I measured it at 1.040. Is this something I should be concerned about? Is there anything I can do to hit that...