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Need to travel to 3 Floyds brewery in Munster IN home of Zombie Dust. They have an attached restaurant with some good food. Then head to Indianapolis and check out Cutters Brewery, Bier Brewery and Sun King along with about 8 others within an hours drive of each other. Then go to Cincinnati with...

Welcome to kegging 1) Easiest and best way to carbonate is to first blow off your oxygen then set dial to 12 psi walk away for 4-7 days and enjoy. I don't prefer forced carbonated beer. Waiting the 4-7 days allows your beer to mature and the cold crashing helps clarify your beer too. 2)...

Foaming usually results from your tap being too warm. Do you have a fan circulating your cool air into the tower itself?

I'm assuming 1 package of yeast?

The Wort Warmer

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I recently bought kegging accessories from RiteBrew.com. I paid $303 for tubing, shanks, faucets (Perlick 630 ss)and all connections shipped for a 4 tap Keezer. I have a 14.8 cu ft chest freezer, so plenty of room for future expansion. Bought my ball lock kegs from another member here and paid...

Brewing Great Fermentation's Brain Eater Pale Ale, there clone of Zombie Dust.

Oxygen is your other concern, transporting may agitate your brew creating bubbles. You may want to keep where it is and try to place some icepacks around your container.

LMAO, Moving my beer up the mountain for lower fermentation temps. That is one of the best quotes I heard on this entire forum. Your beer should be fine as long as some liquid was in the airlock. :mug:

I recently purchased my kegging equipment thru ritebrew.com fast shipping and pretty cheap. Depending on your available space you may want to consider a larger refrigerator or a chest freezer to expand your capacity later on.

Never base your beer on being ready for bottling based on airlock activity. Always take hydrometer readings and record results. Once there are no changes in readings, then you may bottle. Take as many notes on each beer you make, it will give you a reference to look back at.

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I'm almost ready equipment wise to produce my first 10 Gallon all grain batch of beer. I was wondering what two recipes I may use that would only need to change hops or yeast types to make (2) 5 gallon batches. Im open to any variety of beer but do not prefer fruit flavored beers.

I would first experiment with your first design where your cooling chamber is on top where the cold air enters and totally seal that up to make a mini fridge inside your fridge. Then enclose the lower half of the fridge for your fermenter chamber and chart your temps. If higher temps are needed...

Very interested in the heat stick. Could easily fabricate stand to keep off bottom. Let us know when ready I understand you want it to be top quality and a top design. Im sure this forum group will help you achieve this.

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sweet I'm in

Appreciate all your responses I'm staying at my family's house on Beaver Lake in Merton so only 10 min Sweet Mullets may head out to Madison and the lakefront too. Been a Sprecher fan for years.