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That's true don't know how somone could trash such a nice Kegerator

Upon looking locally i found what looks like to be a commercial quality true dual tap Kegerator. The owner says it has trouble with the thermostat keeping temp and that it leans more on the colder side but still works. Now it's in rough shape but he is only asking$300 for it what do you guys think?

Ok so I'm not serving from it. I havent served from it since today when it still had some pressure. So should i hit it with 30 psi then disconnect the gas?

So do you just constantly leave the gas on? At what pressure?

So i got a kwg carbonated my beer and was using it to serve beer. Now that i dont want to serve i turned off the gas with the co2 still connected and it still has some pressure in the keg as the tap still dispenses beer. It is stored in my fridge is there any other steps i need to take to make...

Ok i figured it out it was just under carbonated

It's not just the mango taste the beer as a whole just has no flavor. It's just kinda watery and light on any ipa taste at all

No just overall the beer has no flavor

Just brewed the beer just beer ipa kit from midwest. Followed all the instructions. But added 2 , 12oz bags of frozen mango and a 12oz bottle of mango puree and blended it all together and added it in after boil. Also added 5oz of maltodextrin 5 mins at end of boil. It sat in a primary...

30 psi max

I wanted to quick carb and use a blickmann beer gun. The Fermentasaurus can hold up to 30psi. Don't know what my final gravity should be tho

4 weeks for fermenting about. Everything was sanitized. No off taste to report. Although somone told me it had a chocolate taste which is weird cause it was a raspberry pale ale with brewers best flavoring

I know you can quick carb a keg by rolling it on its side with 5 or so psi of c02. So since i can't roll the Fermentasaurus can I still pump it with c02 and let it sit for a day or 2 to carb it? Also for an ipa what psi would you recommend

Bottled a batch. Waited a few weeks tasted good. Forgot to ever move it to the fridge and tried it again maybe a month or 2 later its seems like its way over carberated now and i noticed some flakes that i never noticed when i tasted it before

Well I actually added 5oz of MD at 5 mins in boil. Then after i removed the wort from the stove i added in 20oz of frozen mango and 12oz mango puree which I blended up until liquid. I figure that way the heat will sterilize the fruit and it had the added benefit of helping cool down the wort...

Well i added 6 ozs of MD with 5 mims left. Im making a basic ipa i didnt wanna add to Much

I'm doing extract so how much dextrox or lactose would you add and at what point in the boil? I'm doing a 5 gallon.

I'm a newbie , do you add honey malt to the boil? Is there any other way to combat the dryness ? Does adding frozen fruit or fresh fruit still result in dryness?

The strawberry one has pectin listed as an ingredient does that mean they cannot be used? Also they are pasteurized

What is the best way to add fruit puree and frozen fruit to beer with least risk of contamination? I found these juice purees at the dollar tree the other day and they taste amazing an are cheap ( they remind me of naked juice) and have no preservatives or anything in them and was wondering if...