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i've just been using a bag of ice (extract brews w/ adjucts) to top off my wort lately and have had no off flavors or infections from it. 1 bag of ice from the store to about 2-2.5 gallons of wort brings it all down to about 85degrees almost instantly and allows me to pitch within under 30...

i have 6 right now, that way i can have one on tap, another carbonating in the cooler with the one that's tapped, two in the closet full of almost ready to go beer (usually been in the keg less than a week) and then i've got two to play with in case i need em (say i jump the gun and need to free...

just had to push a bung into the carboy to get at my beer, and think i have a way of getting it out (from searching older threads) question is, i have another carboy with the bung in almost the same spot, leading me to believe i'll have to go through the same thing with my next kegging session...

ill be the one guy that post a dissenting view - i find it to be plenty easy enough (and not messy or wasteful) to simply start a siphon the old fashioned way - but its definitely not for everybody as this thread so clearly points out. lets me keep in practice for those days coming when...

Keegan, i use normal food grade vinyl tubing, 3/8 ID and keep my pressure reg. set at 6-7lbs...rarely if ever do i need to adjust the regulator, i dont have over-foaming problems or any of the like, so i'd say go for it so long as the line from keg to tap is short (mine's just about 3')...

you should be fine then... i often get lazy and just leave it in the living room with a blanket/comforter wrapped around it to keep the light away without any off (skunky/light struck) flavors

i used an angle grinder with a cut-off-disk - took about five minutes to get the top cut off, another ~10 minutes of grinding with the grinding wheel just to make things smooth im still trying to figure out just what i'll do for a spiget on the bottom, or whether ill just leave it the way it...

i think i spent $50 on four spickets (used, but included a jockey box), got the fridge from someone who was throwing it out, got the cabinet i threw the fridge unit into with the same deal, spent $50 on insulation and plastic sheeting and another $40 for some hardware (hinges and such) to make...

the only reason to prefer liquids is the variety - dry yeast is almost always cheaper and easier .... if this is what you think it is (the sierra yeast) there's no reason to think it wont come out spectacular, and without the hassle of a starter or anything (homebrewin made *even* easier lol)

keeping in mind the quaker oats - i'd be prone to try all the different instant flavors - say flavoring a couple different ones when you bottle, maple or brown sugar, rasberry or strawberry, maybe even apple cinnamon. then again, those falvors (for me at least) would be more of a novelty than...

was the 'burnt gunk' on the bottom of the bottle the yeast colony you're trying to grow? if not, go get a dry yeast package if you're brewing tonight, i use em all the time and have yet to have a problem with them - just pitch it dry and watch it do its work. for most of my heavier beers i...

mrzud, if you can dispose of the free fridge's case, you may just want to build your kegerator to suite - its not especially hard to pull the goodies out of a fridge and stuff em into a custom built box with lots of insulation.

no worries ;) generally speaking, when you inject CO2 to dispense beer you'll add more dissolved CO2 (unless the regulator's set up perfectly) just to force the beer out the tap if you just mean using the canister to force carb (instead of say, some form of a priming agent), i don't know...

guess it depends on what mushrooms yer puttin in there ;) just do kesey a favor and send one up, or mail it to the furthur bus :p a grape pale ale would be great, but who-knows, maybe you could go lemon-lime with a hefe, all the electricity ya need :D

no offense, but that's sounding like an awfully *categorical* statement to me.... if you use co2 at 1 atomosphere it doesn't do *anything* to the beer beyond create a blanket that protects from infection - no matter what the "real ale" folks want to tell ya (which is, dont ever use gas injection...

it all depends on how cheap you can find you're keg stuff - i bought mine of a friend at work that no longer used any of it so i got a great deal ;) the kegerator itself is only about half your cost, and thats if you only run one/two lines, if you're talkin about running a nice tower and such...

post padding?! i cant believe it!! lol anyway - yer not too far away from albany/latham area right? i've been working on getting my equiptment up to AG standards, shoot me an email or PM or something and maybe we could work it out to brew some batches together until we both get all our gear...

duh - how completely obvious can an question/answer be, and still leave me scartchin my head, lol im gonna haveta try that with the next bitter i brew, and invite all the friends i can over to kick it in a night ;) i've tasted enough 'bad' cask beers to know to avoid *that* (they're only bad...

same here, actually no sugar priming, been using unfermented wort from the fridge (save a ball jar from every batch to do it), and get plenty of carbonation - one question tho, put the corny upside down and do a gravity feed to use it as a cask, ok straight-foward enough, but how does the...

too funny ;) i cant wait to boil down those corona's - maybe then they'll be drinkable beer :eek: lol