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There's nothing special I have to do with a picnic tap is there?

It's a sanke keg, but I did take it apart, took the spear out, cleaned everything, including the seal, and put everything back together, including the retaining ring. I'm starting to think it's the coupler.

Yeah everything is tightened really well, my only thought is that maybe it's the coupler?

It's weird, one calculator says 10 feet and another says 3 feet.

I just set the co2 regulator to 11 psi and let it sit for 5 days.

I've always seen that short lines are bad. I had a kegerator for commercial beers before when I lived at like 6000 ft. altitude but now I'm at sea level so maybe that's the difference? That was also using a real faucet, though.

I just started legging again and I'm using a sanke keg. I kegged on Sunday and set the pressure to 11 psi, I have 10 feet of 3/16" beverage line, I have the temp set at 3.3C(~38F), and I'm using a picnic tap. I decided to try pulling a couple of pints tonight and when I open the tap (all the...

Thanks anyway. Yeah one batch that is just the wheat beer without any fruit additions doesn't get any sour notes, the other, that I just kegged used frozen mango and peaches and I definitely get a bit of sourness. Sorry for the thread jack.

Yeah I used 2565 for the first time and did it in two subsequent batches and it is taking forever to clear in the keg. It's cleared pretty much in the bottles, though. Sorry for an off topic question, but I used it for a wheat that was kegged a few days ago and I get a bit of a sour taste, is...

Awesome, thanks! I could just fill a growler or two from the keg before I start fermentation and just leave the keg in and let it sit at the fermentation temp of the carboy for a week before moving it to a closet or somewhere else. Hopefully we will be able to buy a house soon and get out of...

My understanding is that accurate temp control is most important in the first 5 or so days (give or take a few days for each particular yeast) during initial fermentation. Once it's reached FG and is doing cleanup, the temperature isn't as important.

great, thanks for the info. I may just start doing this soon and then eventually get another temp controller. If I ferment for like a week with temp control and then move the carboy out of the fermentation chamber, that should be fine, right?

Yeah maybe I could do that

So I decided to try kegging. I have my fermentation chamber in my apartment and can't get another chest freezer. I was wondering if it would be feasible to use my fermentation chamber do double duty as a kegerator with just a picnic tap. My main concern is if it would be bad for the beer in the...

I've learned my lesson ever backing a kickstarter. I have backed 5 things (3 of them being video games, dating back to 2013) and have only received one, and it just so happened to be the last thing I backed. The idea of kickstarter is good, the implementation is horrible, and all of these...

Thanks, Kolsch yeast is new to me. Every other beer cleared out real quick. Damned top eaters.

The problem with that I think is that you would need the two volumes in the two vessels to be at the same level, with one vessel containing grain and some water, and the other just with the remaining water, I think that might be difficult to achieve.

Awesome, thank you for the replies. I will try it out as soon as I get my pump in

Thanks for the information! I wouldnt be using an electric system, just a bayou classic burner. I would manually be heating it whenever needed to maintain the temperature. Might be a little bit of work but may be doable. No sparge would be okay right? Are there any issues with the mash being...

Now that it's been sitting out of the fermebtation chamber for awhile, the layer seems to be getting wider. Is this an issue?