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I'm having one of those "why didn't I think of that " moments. Sometimes the most obvious is the last thing we think of. I'm glad it was a simple fix.

I've had stone for years that all I've done is take it out of the wort, hit it with a burst of O2 to blow out some of the wort, soak in PBW, rinse and stored in a jar filled with StarSan. I've never had an infection.

That's what I thought would happen. I also wonder if I'd have foaming issues if I didn't increase the beer line length on that tap.

I really want to brew a Brut IPA but part of the style is high carbonation. I have a two tap kegerator but only one regulator and CO2 line and generally carb and serve around 12PSI which wouldn't get it "spritzy" enough. I was thinking about adding enough corn sugar when kegging it to get the...

Tell us what you found out. It might save us from asking the same question.

I have a small submersible pump made for indoor "water features" that sits in a small paint pail. The pail hangs from the tap and the pump connects to the line. Open the tap, run BLC through it for 10-15 minutes (or longer if I get involved doing something else), run rinse water then Star San...

I dunno "Do you feel lucky punk?" Otherwise toss it.

I sometimes forget to take OG and occasionally have after giving it plenty of time to ferment taking FG and if it's hit the estimate I leave it another 3-5 days and keg it. Do I make world class beers? I dunno. Do I make beers I and other people like? Most of the time. I have a friend that is a...

I'm thankful for being turned on to the hobby/obsession of brewing and for not having romaine lettuce for Thanksgiving dinner. ;)

The only thing that keeps me from ordering a couple of those is the handles. I'm not sure I'd be able to get two of them in my chest freezer. I can't imagine why they didn't put folding wire handles like some of the other brands. They'd have to be cheaper too. Don't get me wrong they look like...

Several smaller breweries around here have had competitions where the winners gets to be part of brewing his/her recipe with them and have it served in their tap rooms or one even had his canned and sold around the area. I've never heard of anyone being monetarily compensated. The reward was...

IMHO you're good to go. With everything you've done that sucker's probably cleaner than a new one. Run hot wort through it to sanitize before chilling and RDWHAH. After all that work you deserve one.

It's exactly like a duck only different ;)

Entered!

Found this, slick but pretty pricey. https://www.norcalbrewingsolutions.com/store/Transfer-System-Glass-Carboys.html

If you're going into the keg through the dip tube the poppets in the quick disconnect are famous for getting plugged easily.

Not sure exactly how you're doing this but you should be basically siphoning into the keg and just using enough CO2 to fill the carboy instead of the air that would normally fill it. If you're trying to "push" the beer into a keg that it wouldn't normally siphon to you'd need more pressure than...

I've got a heating pad made to stick on the side of a ferment chamber that says on it not to place fermenter on it. It's very similar to a reptile heater but I've never checked how hot it gets. I use it in my freezer to heat the ambient air. The temp is monitored with a thermowell in the beer...

Bummer on the infection. Just wondering why you don't like 34/70.

Personally I'd dispense out of the small kegs this time and save the new tapper debut for another time. Very cool tap setup BTW.