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When i force carb my beer I set the PSI to 40 and let it sit in the fridge for 24 hours. After 24 hours I purge the kegg then lower the PSI to what ever the recomended level is forthe type of beer and pull a glass. if the carb is good i comence drinking. If not then i crank it back to about...

I just moved my pumpkin ale from primary to secondary. First things first, i used libby's canned pumpkin. i use one 30oz can of regular and 30oz of the pre spiced mix. I will tell you that the key to this brew is time. i like to do 2 weeks in primary then 2 months in secondary. this gives me...

This actually interest me as well since i too just began kegging. I would think filling the keg with hot water and cleaner would be good. I roll the keg back and forth on the floor to create aggitation and cover all surfaces. after that i pressurize to 60 PSI then just run through the tap lines...

I think we all know about assumptions. To me at least, conditioning is an ongoing process. I like to think conditioning is just the initial stage of aging. I personally like my beer to condition/age for about 6 weeks, including fermenting, before even thinking about kegging. Thats just me...

I... don't understand... keg beer + no drinky = syntax error Allright then, Ill give this a shot. By the way, how is the clarity of the beer when using this method?

Im very tempted to try this. I just read https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/ So my question is, what are the limits to this? Part of the reason I secondary is psuedo bottle contioning. Since I keg I don't get that extra conditioning time...

I like consistancy. I normal do 2 weeks primary, 4 weeks secondary. Im just worried if I deviate that it won't taste the same.

Hey guys, So I am brewing two five gallon batches of Copper Ale for a bachelor party in September. Right now I have two primary buckets and one carboy. I plan on brewing the batches about a day apart. My plan is to put both in the buckets for primary, transfer one to the glass carboy for...

Whoa take it easy guys. Yes i think skipping secondary is cutting a corner. Any time you try to reduce the time from brew to drink is cutting a corner to me. to me impatience and corner cutting are the same thing. I my self still suffer from it. I am not trying to insult anyone here. For me i...

Holy SNAP were twinsys! Hey do you think that was asbestose or fiberglass in the door panel lol.

sounds like quitter talk lol. Made a copper ale that laste 3 day. I still dont think my liver has recovered.

It could just be too much yeast crashed out so you need to wait for them to repopulate again. patience patience patience. You got antsy and didnt secondary. So you really didnt save any time in the end. As a chemist by profesion, I can confidently say you always lose when you cut corners.

I found that moving the kegs, low levels of beer, temperuature changes both is beer and CO2, and some rogue fermentation can cause this issue.

i see what you did there ;). Yes, patience is the word Im looking for. Again, plan out your next couple brews and pick up another fermentor and carboy. Its nice to have 2 going so while one is being drank the next one is not too far behind.

patients patients patients!!! i cannot stress this enough. brewing is very exciting but you will find that if you just wait and start planning your next brew things turn out much better. for me i always go 2 weeks primary then a min of 4 weeks in a secondary carboy. the extra conditioning helps...

Dont use carb drops. plain and simple. use about 1oz of corn sugar/priming sugar per gallon. use a stainless steal spoon to mix gently and bottle. also if you have questionable water just get some distilled water from a grocery store.

6 lbs. Gold liquid malt extract 1 lb. Light DME 8 oz. Munich 2 oz. Roasted Barley 6 oz. Caramel 80L specialty grains 1/2 oz. Chinook 1 oz. Willamette hops This is the extract copper I just finished off in my keg. Everbody loved this. Keg is empty :(

So this is my first time kegging. I have two pin-lock corny kegs with a 5lb CO2 tank with dual regulator from Midwest Supplies. Here is my run down for the evening: 1. Rinse inside of kegs with super hot water. 2. gentle scrub with bucket brush and Saniclean solution 3. Fill with Star San...

With Wyeast just pop the pack on the inside and give it a gentle shake every now and then. Make sure it is room temp or else it wont swell as quickly. there is no need for a jar. let it swell for and hour or so and pitch.

This is the best picks i can get. i think it makes it look worse than it is but you can see how thin the layer is and when i give it a bit of a tussle it looks like yeast parties falling.