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just use the slurry cake volume on the bottom I use 2B per mL for that thick sluury cake

fair enuff yuri, I'm just doing my research on the all the issues and complexities and judging by this thread leaks are troublesome and expensive. good idea on starting a new thread though, hey maybe even an article or 2

yeah, you know it The London Pride seems to do better on tap over here across the pond.

Congrats, by getting into kegging you just amped up your cash layout and complexity for no real benefit.

sell your kegging complexities and bottle in the future

Why not? No really, you do a disservice to home brewing when you make it more complex and expensive than it needs to be.

Wondering if anyone has added priming solution to the primary when the temperature of the ale is less than 40F and let it sit in there for a few days with no mixing. Did you get uniform natural carbonation in your bottles?

Unless the temperature dropped from the high point and CO2 was still being actively generated. I think it should be the highest temp of the beer after CO2 generation is complete. If say you fermented at 65F in your garage and it reached target FG, then if the temperature of the beer increased...

yes, that is very possible, it was an old corny keg if you google "kegging vs. bottling" you will be able to read all kinds of horror stories

Yeah, obviously it is much worse, the owner has wasted a ton of cash and the participator has learned from their mistakes.

I have kegged with friends many times and at the LHBS. I have experienced first hand the frustrating equipment struggles many times. I have also tapped a bunch of kegs. I have drank a lot of stale bad beer from kegs over the years. That said, I do like some tapped beer from the...

Just going on record, I think bottling is a superior package to any other method and new brewers should not be shamed or scared into using other inferior industrial forms of packaging. There is an elegant simplicity to bottling.

upgraded? lol more like downgraded and lazy...stay ho,e and drink it fast before it spoils this is right from the kegerator website "If refrigerated within a kegerator that uses CO2, a keg will generally last at least 6-8 weeks before it starts to lose its fresh taste. If you store it at...

I disagree and see misconceptions and flaws with every one of your arguments. But I don't expect someone who has dumped a lot of cash into kegging to be objective about the process, so I won't bother with another long reply. Kegging just has a cool factor and that is the bottom line. Cool...

bottling from a keg? now you are packaging the beer twice, that is more effort and you still gotta deal with bottles regularly cleaning the lines and valves is effort replacing equipment that wears out or breaks is effort troubleshooting keg equipment issues can be a real hassle a bad or...

These calculators use the temperature to calculate how much dissolved CO2 is in the beer at near atmospheric pressure (i.e carboy with an airlock) https://www.homebrewtalk.com/showthread.php?t=152427 using the equation from the above thread V = (P + 14.695)*(0.0181 + 0.090115*exp(...

you've got me thinking about this and it seems like a lot of bother and money to spend for limited shelf life and limited variety never underestimate the importance of the "cool" factor

I made my Coniferken using 3 oz of the light green spruce tips at t=15 mins, some molasses, pale malt, caravienne and 1 oz of willamette - it tasted OK but not sprucy enough. Then I steeped another 3 ounces of spruce tips in 200F water, let the resulting solution cool and added it to the...

Pros 1. Thick glass, very durable and very difficult to break 2. Can withstand high pressures [nice for some belgians, not sure but they maybe nearly as strong as champagne style bottles] 3. No capping - they have fliptops 4. 15.2 oz each - so you need about 40 or so for a 5 gal batch 5. Long...

Having an extra heating setup and kettle will save a lot of time when doing things like carmelizations and partigyles