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I picked up a couple of kegs with cascading lids (with tube and air stone) that I think would help with carbonation, as well as keeping nitrogen in suspension for beer and coffee. For those who have them, do you carbonate through the lid, then switch to the gas-in, or do you just leave you gas...

What is the recommended tubing length for standard 1/4" ID tubing? I was having an issue with excessive foam (and, by excessive, I mean the beer was 100% foam).

Having so many CO2 related headaches. Aside from the fact that I was using a 5lb tank, managed to carbonate a single 5 gallon batch and managed a few closed transfers, that tank ran out of air last night after dispensing no more than 2 gallons of the 5, but that is not my real issue. Regulator...

I've been brewing for a while, but this batch it the first I'll be kegging. My plan is to rack my mocha stout over to a corny this weekend, but my keezer isnt done yet, so the stout will just sit and further clarify. The question is, if I'm storing my keg for a little bit (maybe 6 or 7 weeks)...

I'm designing my Keezer with 2 CO2 tap and 2 Nitro Taps. The 2 nitro taps were intended for a Chocolate Milk Stout that I try to always have on hand, and a cold brew coffee. My assumption was, for the Stout, I would carb it up with CO2 to a low level (in the neighborhood of 1 vol of CO2), and...

So, my wife and I want a nitro cold brew on tap. While the answer seems obvious, I wanted to make sure... Normally, you would force carbonate nitro beers lightly (1 volume or so) before hooking up to the nitro tank. Do you carbonate coffee at all before hooking up the nitro?

So, I am going to change from aerating my wort via shaking a stirring to forced oxygen via aeration stone. I don't think it will be cost effective to buy an oxygen tank to keep, so I just wanted to make sure that it is safe to use disposable cans of oxygen like the Worthington Benz-o-matic...

So, I bought a Sankey and am planning to convert it to my first fermenter capable of 10 gal batches. Setting aside the, thus far, impossible task of removing the spring clip (the end is 180 degrees away from the notch), I think it will be a great fermenter. My question is, has anyone...

I bought a commercial keg to convert to a fermenter and, unsuprizingly, it was partially full and full pressurized. Since I have not particular desire to have a spear shot through my skull, I need to vent it completely. what is the best way to do that. I don't have any sanke equipment, so I'll...

I have two freezers I need to convert -- a chest freezer to a keezer, and a standup freezer, which will become a fermentation/ lagering chamber/ and possible cheese cave. So, my simple question is, what is a recommended temperature controller for the price conscious brewer (say, under $40)? Or...

I am BRAND new to brewing, but have a question. As I understood it, when adding fruits and other additives to mead, you would normal add in the primary fermentation. I was at a meadery this last weekend, and the seemed to say that all of their additives are added to plain mead in the...

I am brand new to this forum and brand new to brewing (other than some barely consumable bilge wine back in the Navy) and I'm am eager to learn all I can. I will be starting with Mead, then after a time, will step on to Beer.