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Thanks for all the great tips, I can not wait for my new setup to arrive here so I can start kegging and enjoying my homebrew at a whole new level.

I am happy to say that I finally made the decision to start kegging my brew. I already purchased my kegerater, link to follow. I was wondering what advice everybody here would have for somebody new to kegging...

REEEEPPPLLYYYY!!!!:mug:

I used to dry hop a double IPA for two weeks with pellets and have it turn out great. Anymore time and I would get concerned about any off flavors.

For doing all extract or mini mash brewing you can use as small as a 5 gallon kettle to brew in. Then when you move to all grain you will need a bigger pot depending on which method you decide to use to do all grain brewing if you move on to all grain brewing. Besides that the next thing I would...

Perfectly normal; the trub is made out of inactive yeast, proteins, and fats.

I would try and take 2 ozs of the same hops you used as bittering hops in the boil and throw them in the secondary. So when primary fermentation is done then rack the beer to a secondary fermentor and add the 2 ozs of hops and let that sit for a week and then bottle. ENJOY YOUR BITTERNESS.

That is most likely the krausen in the tubing that came up when the beer was in the most active part of fermentation which is why there is some small traces in other parts of the tube. As long as the CO2 is still escaping you will be fine, I would get a replacement tube just in case it does...

Leave it in place until fermenatation is done and you plan to bottle.

I would not say that your batch is ruined, it just might not taste right when it comes to the bitterness. Go ahead and finish it and start on your next batch. Taste it when it is done and enjoy the funky beer, everybody here has done that at least once to 20 times. :cross:

I have never used dry yeast for one reason, they dont work as well if you dont use a starter with it. From what I am reading it seems like you also mixed different yeast strains together when you re-pitched which might do some funky things as well. As for your water problem if you want to you...

My general thought would be to not add any water after fermentation has started. Even thought you boil it you can run the risk of getting a bacteria infection or doing something else to hurt the otherwise frail yeast fermentation just by taking the fermentration lock off in the middle of...

Yeah, so when they say to add the hops at 90 minutes. Thats when there is 90 minutes left in the boil. If they say to add the hops at 5 minutes, that means to add the hops when there is only 5 minutes left in the boil and so on and so forth.

Good news, this morning i started to see active signs of fermentation. Thanks for all the help yall. :fro:

The yeast was a Wyeast california lager 2112 strain and did not make a starter. I have never made starters and always get a great fermentation. I have a chest freezer with a temp regulator so I can ger precise temps. I also sanitize the best I can.

Nope, but I ferment in glass carboys and I have been checking on it at least twice a day since I brewed it with no bubbles, no yeast circulation, and no signs of carbonation coming from the airlock.

So I started up a Lawnmower lager about a week ago. I failed to follow instructions and after pitching the yeast I put the beer down to a range of 50-55F before active signs of fermentation were present. After three days of no signs of fermentation I called my LHBS who suggested keeping the beer...

Thats why I have two fermentation chambers and three carboys. I always make sure to have something conditioning while another ferments and even more is drinkable. You can also start reading books and doing research. I would suggest buying The Joys of Homebrewing by Charlie Papazian. Expanding...

I would also say that racking on top of your sugar makes sure that it is evenly mixed and that there wont be a disproportionate amount of sugar per bottle.

You also might want to invest in a funnel with a filter. That way you can filter your wort as you put it into whatever fermenter you use and it will filter out the hops. This method also help to aerate your wort before fermentation.