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can you link me to this?

everyone wants a keg for super bowl. Is it possible?

What I mean is that I over carb my keg by shaking it and kegging it. How do I fix it?

The other recipe was the same for the most part besides it used less grains.

Walmart Spring Water all the way.. 3 gallon boil. 3 gallons added to the carboy. Let me find one of the recipe

:( They don't taste bad just lack of taste. I usually end up dumping some fruit flavor in there and everyone loves it. I followed two different SNPAs that were close to each other and the both tasted exactly the same.

So I just shake the keg and let out out. When do I hook the c02 back up and how long does it take?

I had the same thing happen to me and it was NOT OK lol.. It had mold all in it the next day.

I have tried the 30 psi for 24 hours and the beer does not carb. Usually takes me a few days.

I am never going to try to burst carb again.

3 weeks111

I didn't know it would not clear up if you shake it. If I put the psi to 12 and leave it for a week at 38 degrees it wont clear back up?

I shook it at 58 degrees for 5 min at 25 psi. This morning when I get pours from it. The beer does not look clear and has sediment in every pour. Tastes flat.. I have 8 hours until the party tonight.. Can I still burst carb it.

This.. I would just skip bottling. I did it twice and could not stand it.

The top of the fridge was covered in beer.

Even though all the stuff that drained back into the beer had been sitting outside of the airlock in a pool ontop of the cork for days?

**** when I pulled the airlock out all the stuff stuck in the cork drained back into the beer

Luckliy the airlock did not pop off but it did over flow and fill up with karusen

I didn't use a blow off so when I came back there was a ton of dried Krausen stuck to the carboy. Does this effect the taste of my beer? Would it have stopped my fermentation early?

Oh never mind I thought it was full but the krausen dried to the inside of the carboy.