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I'm interested in building a HERMS system. I have friends that are accomplished welders and metal workers that can help me with the single tier system, and cutting the kegs for the system. What else do I need? How much should I think about spending on the whole system?

Cheesefoods caramel cream ale.

IPA - 5 gal - 4 days

Setup is: CO2 5lb Tank > Regulator > 3 ft of tubing > 4 way splitter > 4 way splitter = 5 lines, roughly 6 ft. in length Temp: 36*F Inside Diameter: 3/8" (I think) Type of Line: Plastic tubing, not really sure (seems standard...) PSI I'm Running at: 4psi and the beer is dispensed quickly, but...

I'm not at my house, so I can't measure right now. I'd say they're all probably 6' or so. How long do they need to be?

I think you've misunderstood me. I'm wondering if I can carb @ serving pressure, so I can drink kegs, while carbonating others? On my system the ideal serving pressure is 4psi. Is my system an anomaly? Do most of you serve @ 12 psi? I tried this with my kegerator, and it was like I was...

ok, I'm pretty sure that I understand, but this brings up a few other questions. 1. Since my kegerator works best @ around 4 psi, is there no way to carbonate my keg while being able to drink the other kegs I have in there? 2. How do I tell how carbonated I like my beer? I've never really...

Very young. 9 days. After each one that I had, the beer got significantly better tasting. The foam calmed down, the beer turned a darker color, and tasted much better. How do I figure out Volumes of CO2? Is the set-it-and-forget-it method the best; sorry, I mean "preferred" method of...

I don't understand how to read the chart. How do I calculate volumes CO2?

So I can just run it at whatever setting my regulator works best, and everything will turn out great?

No sugar or anything? Do you shake the keg at all, or does the co2 carbonate it fine by itself? Should I age the keg outside of the kegerator at all?

I did a force carb for 48 hrs @ 35 psi and wasn't completely excited about the results (taste of the beer). I'm wondering what the purist thinks about techniques for carbonating the beer in the keg. I've tried to read the sticky, but I don't feel I could get a defined answer that i understood...

California Common Ale I can admit that I was VERY impatient. It stayed in the primary for 6 days and force carbonated @ 35 psi for 48 hours. The beer tastes OK. I was wondering if the beer will get better with age?

I shook both of the carboy's, and starting seeing action on both within the hour. Maybe I just didn't oxygenate the wort enough to get the yeast going.

After transferring my IPA and Chocolate Hazelnut Porter to the carboy, I covered with tin foil and went out to eat while they both cooled. Pitched a few hours later. Now this morning (9 hrs later), all of the sediment has dropped to the bottom (of both), and neither have a krausen or airlock...

Ssia

I clocked in at 1.083 just now with temperature corrected. I guess I'll know in a few hours what kind of activity it will have. tastes good though.

I have a Oneida Digital thermometer and a floating thermometer from the brew store. They both are accurate at freezing (32*F). However, when steeping grains, my digital is @ 152*F and my floating is @ 156*F. Which one should I trust?

Wow, Thanks! This answered everything perfectly.

I'll most likely see what psi is working best. It was flowing nicely at around 5 psi when i was cleaning/sanitizing earlier, but I'll see.