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My parents grow a lot of fruit and veggies in their garden, especially red currants. Come harvest time my father takes the red currants and puts them in jars with lots of sugar, and later on uses the resulting syrup for drinks and such. The thing is, he doesn't pasteurize anything. Isn't it...

Just for a bit of background... I've brewed many good/decent batches of beer, but still consider myself a beginner. This has me a bit confused though, because I really didn't do much different and stayed as sanitary as I normally do, and yes I have a blow off tube. The other morning I...

Really? How cold was too cold?

I'm certain the black QD is hooked up to the long dip tube. I will check out the entire dip tube tomorrow perhaps and see if anything is up. Not sure if this changes anything, but one thing I tried was purging all my CO2, and then leaving the gas on at 5 psi. The pour is EXTREMELY slow...

So I took apart the post assembly to get a look at the dip tube O-ring as some of you have suggested. The O-Ring looks completely fine. In all honestly it looks as if it's completely new. Any other ideas on what the problem might be?

Is it really overcarbonation? I've read from other people who just keep it at 12 psi with 10 ft lines and they have normal pours. When my current one pours, it's not even heavy foam, its like the foam is barely getting through and i get these big bubbles, half of which dissipate and I get some...

Just set and forget at 10 psi

Ive been having nothing but trouble pouring beers from the tap. I recently built my kegerator that contains my co2 tank, kegs and lines. The taps run through the door, and everything is at 41 F inside. I have 10ft plastic lines, the typical ones u get from brew and grow, and no matter what I do...

It tastes a lot like you would expect. If you remember red currants being quite tart, it's the same thing but a bit more pronounced, since there is no sweetness to ease the sourness.

Steeping: 2lbs Caramel 80L Malts: 3lbs Muntons Plain Light DME 3lb Muntons Wheat DME (55% wheat) Hops: 1oz Centennial Leaf (60 mins) 0.5 oz Warrior Leaf (30 mins) 0.5 oz Warrior Leaf (5 mins) 0.5 oz Fuggles Leaf (dry hop/secondary) Yeast: US-05 Dry Other: 5lbs Freshly...

Thought I'd update as promised. At first I noticed the base of the post was loose, so i tightened that up, but then it leaked from the very top. So I did what you guys suggested and replaced the O-rings. Oh boy, was that dip tube O-ring ****ed up. It was cracked and hard as a rock. Replaced...

I did not replace the o-rings, since under my first pressure test everything seemed to be in order. I will see what I can do tomorrow and update you guys.

It's leaking from where the post meets the rubber top of the keg. Would that still be a potential o-ring problem? Also, would I be able to take that apart and check it with beer still inside?

So I bought another used ball lock keg because I've started brewing more than a single batch at a time. I did the usual cleaning, rinsing, checking for gas leaks under pressure, etc as I did with my other kegs before I decided to use them. Everything looked fine. So I went on and kegged one...

This was painfully obvious, and the purpose of the entire post was the figure out how to fix it. If I'm asking how to fix it, I know its broke. Usually those who feel the need to put others down in public (especially in a beginner forum) are the ones who have issues with insecurity. Not...

Yeah actually kind of surprised at the bashers myself. I knew some would say the recipe is bad, but not so harshly. Their excuse of course will be that it helps teach me a good lesson, well imo the ruined beer is the only real good teacher here. I believe I'll follow your advice for now...

I was thinking something along these lines, or maybe making some addition of lactose and then letting it sit for a few months. I'm just not sure how much I want/need to add

It was indeed unsweetened cocoa powder. I don't remember the exact ferm temp, this was done in my school apartment. I would say it was around 70-75. I wouldn't know the exact chocolate extract right now. I have it back at my other apartment but I'll post it later if necessary. So if I'm...

So when you guys say to add lactose, you mean it can be done straight into the keg? Wouldn't this start up fermentation again?

If you mean did I steep 1lb of chocolate, no I did not.