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As the title says, I am looking for the best model compact refrigerator to turn into my kegerator. I would like one that is just large enough to fit a 5lb CO2 tank and two corny kegs when I have them on hand, and also large enough to fit a standard half-barrel (15.5gal) keg when I don't have...

I think I have a pretty good handle on the process now. Now I just need help figuring out exactly which equipment to buy. I'm thinking I'll just go all out and buy a pot with sight glass, thermometer, and everything - 15 gal if possible. I would like to buy everything from one spot, and...

You ain't lying! I can't tell you guys how much I appreciate the help. One definite thing I have gathered thus far is to go for a 10 gallon or bigger brew pot or (and make sure my terminology is correct here) make a keggle. As far as helping someone on their brew day, it's just too hard to...

Ok, what do you guys think of this: 1. Heat x (let's say 3.5) gals of water to MT+5 where MT=mash temperature (i.e. recipe calls for mash at 150, then heat to 155) 2. Pour water into cooler with false bottom 3. Add grain, stir, put lid on 4. Wait 1 hour 5. Drain 1 quart of mash runoff and...

Ok, the response to this thread has been freaking awesome. Thank you to each person who has helped! What I still don't understand is .. let's say I use 4 gallons of water to mash in, I heat it to 155, pour it in, add the grain, let it sit for an hour or so, and then drain. Do I drain it to...

This is the part I don't understand! Why not just start with more water?

Your reply was much appreciated though. That's what I'm looking for is a very general outline of the process. What I still don't get is what I asked in my previous post. Why do I need hotter water to sparge? Why not just start with more water at first, and then drain off what I need?

I think that this is my biggest conceptual misunderstanding. After letting the grains soak in 155 degree water for an hour, I then drain what water is in there to my brew pot. By what you are saying I will only get about 3.5 gallons from that initial step, but it is wort, right? Why then do I...

Why is what I described BIAB? I know I said to put it into a muslin bag, but that is just to make sure that no pieces of extremely crushed up grain get through (I thought?). The cooler would already have a false bottom. Technically, I could do what I said without the bag at all, with only...

Can you point out the steps I missed? I think I'm missing something to do with sparging, ie. after letting it sit for an hour in 155 degree water, I need to drain everything and hit it with 180 degree water for a bit. I would really appreciate just a very general outline.

Before I begin, yes I know that all my questions have probably been answered ad nauseam. I apologize, but I just want to make sure I've got everything in order before I go buying stuff. I have been brewing extract for a year and half. I have a fermentation fridge, kegerator, 3 kegs...

Well, after a year long hiatus from brewing, I am now fully back into the swing of things. For starters, I am not really a beginner anymore, but I didn't know where else to put this as I have a few questions I'd like to ask all at once. First of all, I am doing my best to WAIT for my brew to...

So you DON'T hit them w/ pressure to seal the lid or purge the keg of o2?

I've only got about 2 gallons of miller in there, so it'll be gone soon - 2 or 3 days. I want the least possible amount of downtime between getting rid of the high life and getting my beer in there and carbed. I force carb the hell out of my beer and shake it. It's ready as soon as I can get...

I have read HUNDREDS of pages, and this question just never seems to come up that much. I think it's just so obvious, that no one has to ask, but I'm that guy. I have a beer that's ready, and a kegerator that's not. Is it ok to rack the beer into the keg (with no sugar), seal it, and store it...

No, but I'll be on the lookout! Crazy that it was in BOTH tubes. Glad it's fixed man. What are you putting your pressure at now?

So is the problem fixed? What was the issue?

Says the man with two Hefeweizen's in the pipeline! Those should be around 10 IBU's if I'm not mistaken. Just messin with ya of course, but you see where we are coming from. Bottom line, I don't think any of us would turn down ANY beer!

Ok man, I'm just trying to help, but it's difficult not being there. This should not be a complicated problem. Maybe Raenon was right and your regulator is just screwed up. In my thinking, if you're sending out 25psi through the regulator, you should be getting roughly 12.5 through both...

Post a picture of the tank, regulator, and splitter when you get a chance.