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I used W 1056 yeast. If I wait till the 27th of June, that will be 3 wks after mashing and give we a week to cold crash and carb. Might split the difference somewhat. I guess I can always serve the Irish Red and after several glasses, no body will notice anything anyway.

Alright, will give it a try. Will give it another week, then cold crash for a week, then keg for a week. Will update with how it taste.

Brewed an Irish red for the fourth. Party has increased in size. Not sure one keg will be enough. Brewed a Rye beer that was meant for faction on July 11-23. Anyway, I never rush a beer.......but I can force carb the rye but wondering how bad an idea it is.

Thanks everyone. Was planning on going with 75 ft stainless which maybe overkill but if I use for outdoor events in Fl, might be worth it.

Alright, this forum is costing me some serious change. Going to the panhandles and need to keep a keg going for 2 wks. Had a post about best options. After going back and forth, bought a kegarator for my rental house that I live in during the summer. I made one for my primary residence. Anyway...

Thanks. Ended up getting a smaller kegarator for my rental house. Will likely take that with me. If its too big to take, then I will make a jockey box. I was worried that with the jockey box the pressure over two weeks would over carbonate the beer. Seems like a great solution for long weekend...

Thanks that's as clear as it get. This looks like a great solution for my Fourth of July party. I brew at my home that has a frig as a kegarator where I carbonate. Was going to pick it up in am and bring it to our rental home. Was going to just put it on ice and deal with the cloudiness. I...

How would I figure out the carbonation if the keg is at room temperature. Obviously, just carbonate to a lower level but not sure there is a good conversion.

Traveling in July in Florida and its obviously very hot. Not sure I will be able to keep the keg in a frig (won't know till I get there). Was trying to figure out the easiest way to keep it cold for 2 wks without running to get ice everyday. I have a keg blanket but that is only a short term...

Love my springfield emp. It's the guy I carry. My glocks sit at home, unless I go to Miami the I brink by glock 22 :)

I don't think this is likely but if the yeast was very active, they could have chewed up the sugar and thus the change. Some strains can work very quickly (turbo yeast) but I don't buy it. Maybe it was mixed well.

There is a sticky on here on how to do it. If I find it I will post it. I use a beer gun.

Thanks

Had a leak in one of my kegs and ended up going through c02 very quickly. Anyway, I brought c02 tank into welding store and he told me that I should never use the gauge on the regulator. He said as long as their is liquid in the tank it will read as full. I have watched the gauge go down and...

creamygoodness must be an interpreter.

green

The good thing is even if you have to overpay for kegs, they should last us for many many years. Its not like you have to buy kegs every year. If you pay an extra $30 and the keg last for 20 years, well it doesn't seem so bad. That is how I justify it to my self :)

Most of us wait till most of fermentation is done (7 days or so), then dry hop for 1 week. With that said, I usually dry hop on day 7-8 and leave in till I'm ready to keg which is about 4 wks.

put it in the fridge, cool it down and drink it quickly. More will likely come. The warmer temp likely contributed and if you cool it you should be ok.

my only comment is less is more. Its really easy to overdo it with regard to the amount of smoke and the amount you mash. Its kind of like scotch, if you like a really peaty scotch well then you will probably need more but if you just want a hint then a little goes a long way. If its over...