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It is a 5lb tank. Do you have any idea what psi it should be at when full?

Hi Everyone, I just purchased a chest freezer and all of the components to turn it in to a wonderful kegerator. I got my co2 filled today and force carbonated a keg of common ale. Now my co2 tank is at 600 psi (close to the "refill tank" warning). I'm wondering if for some reason my tank...

What up man!! I don't know if I'm going or not. It depends on how gruesome school is this semester. Holler at me.

I know that when you're cooking you do not want any of the white rind of the peel as it adds a very bitter (unpleasant) taste to the dish. I would zest about a cup or two into a 5 gallon batch, although you can really put as much as you would like. Try it, and let us know.

haha, classic...who is this?

Killed almost half of my 1st batch since yesterday. I'm going to have to get a few more carboys.

Definitely more than just 5 breweries. Wedge Lexington Avenue Brewery Asheville Brewing Company Craggie Brewing Company Oyster House Brewing Company Pisgah French Broad Highland Appalachian Craft Brewery Green Man That's just off of the top of my head.

If I keep the beer in the carboy longer, will my bottle conditioning times be shorter?

I'm doing partial mash right now.

I know the debate on what type of water to use is completely up to the brewer. The general rule of thumb is if the water tastes good then it will produce a good beer, but does anybody know anything about reverse osmosis water? It's probably the best tasting water I've ever had, but I'm unsure...

haha, yea. I'm priming a California Common Ale right now, and I think that I'll try to leave it in the primary as long as I can. This just means that I'm going to have to get another carboy or two :)

It's an English style IPA. Primary for 7 days. Bottle condition for 14 days. Tastes great. I'm really excited about my next :)

Great, thank you!

ok, so i should just leave my brew in the primary for longer (up to 3 weeks) and then bottle or keg, and not worry about the sediment left in the bottom of the bottle...correct?

so how do large breweries avoid the yeast cake from forming in the bottle?

I'm mainly asking because I'm wondering how to get the yeast cake from forming in the bottom 1/8" of the bottle. Will a secondary vessel eliminate this from forming, or can I help to eliminate this by leaving it in the primary for longer?

ok. will my bottles have less, or no yeast in the bottom when using a secondary fermentation

to the secondary vessel, or do you wait until you bottle/keg to add the priming sugar?

I like bottles, but kegs are just too incredible not to use. Is there how-to guide to kegging?

ahhhh, i see