Search results

So I want to keep some full kegs ready to go and carbed but do not have the space in the keezer, can I carb the beer at room tempature and then just set aside until needed without any bad effects? Thanks

I am new to the cider arena and do not quite understand what back sweetening is? I am going to make a batch of cider soon and force carb it do you have to back sweeten it? Thanks

I went to hookup a keg of beer in my kegerator and after hooking up the line to my faucet it keeps leaking by? Is this a poppit problem you think? It is an already primed ale that is really good and I am not sure of what to do? Can I transfere into another keg? :(

Ok maybe I am blind but can't find anywhere on my kegs the brand name? I have a couple coke kegs and 2 pepsi and a canada dry keg what are they? Firestone? I am confused....:confused:

I reused a yeast from a previous batch on the 21st, made a starter and let it sit 48 hours before pitching. Well the yeast is still throwing a bubble every 10-15 seconds? Is this ok? Or did I screw up? This was the most active yeast I have used to date, it was active and vigorous with in 8 -12...

Ok so I am going to attempt a 10 gallon batch next week, what challenges can I expect other then strike temp changes? I got my numbers figured out I believe but is there any other things I need to do different then with a 5 gallon batch?:ban: