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Whenever I get "new" kegs, (new to me, anyways), I usually fill 'em up with water and do a pressure test to make sure all the seals and stuff are working and there are no other leaks before I put my beer into them. Like fall-line said, you are probably good to go. But if it were me, I'd still...

The amount you pitched was intended for a 5GAL batch? I don't think much will happen. The yeast you pitched would just consume the available sugars and then go dormant. I think I'd be more concerned about the additional sugars added to the smaller volume of wort. I think it would taste weird.

I'm not against it, but never just bought the equipment to do so. But to be sure, there were plenty of times I thought repitching the yeast from one batch to the next and thought it would be cool to do and I can see using a starter in this case. It will probably be one of those times when I...

I've heard this, too but never tried it. I'll also be curious to hear from anyone who's done this!

I think you want to avoid the boiling of the fruit to avoid releasing the pectins. I know, not related to your original question and it's been ages since I made a fruit beer, so I'm hardly an expert.

When I was first brewing, my LHBS carried buld malt extract in 55gal drums. He had three varieties, I think. Plus, if you brought your own container, you got a little discount. However, this had problems since I think he used nitrogen to dispense and if he didn't turn over the product quick...

Great post! I agree with progmac, it is a great resources for newbies! Thanks!

I don't think adding another 30 minutes to the boil will do much besides requiring to add more water at the end to compensate for the boil off, unless you are doing something special with hops. It might make your beer darker if anything. What were you wanting to compare between the 60 minutes...

It's been a long time since I've used a smack pack, but yeah, if should have swelled before you opened it. I've never had to use a starter, (knock on wood), but have recently been only using dry yeasts with excellent results. My LHBS has a great variety of dry yeasts. It's probably okay...

No none pathogens can live in alcohol, so, like JonM says, RDWHAHB. Who knows, you just might have had a little dirt in the bottle. And maybe even that dirt is sanitized. While I'm not proud to admit it, I once had a dead spider in one of my bottles. He made it though my sanitation process...

Wouldn't having it on the cold basement floor cause it cool quicker than the ambient air? I think maybe having a blanket or jacket, and raising it off the cold floor might be the ticket.

Well, I think the idea is you want to try avoiding any boiling of the fruit, but if you were to add it per the guidelines of Mr. Papazian, then it might work! But then I don't think you'd want to use too much since getting it from steeping actual fruit would be a very different concentration.

As you get more experienced, you'll worry less. I'm sure it's going to be great... however, if you need a second opinion, I'll be happy to try it! :mug:

+1 for using a cajun cooker / turkey fryer. In my experience, I can get to temps faster, maintain them (for steeping) easier, and boil quicker. I also like doing it outside, too. There is something magical about making the neighborhood smell like a brewery! Typically, a neighbor or two...

This sounds like a reasonable plan of attack. Hopefully, I'll be in the same boat as you here in a couple of weeks, two kegs in the fridge, two kegs conditioning in the basement!

So, you pitched last Saturday and the temps dropped down for about 12 hours a couple of days later? I bet you'll be fine. I would take a reading tomorrow and see if you are on track if you feel like it. Also, even thought the ambient temps dropped down to 62 over a short amount of time, 5+...

Don't keep us in suspense! Did you proof it? Make a starter? Let us know how it turns out. Chances are you won't be the last person to do this and your experience can help someone else down the road! Good luck!

It's been years since I made a fruit beer, but I was always worried about releasing pectins in the beer. Ah yes, on page 92 of "New Complete Joy of Home Brewing," Charlie specifically mentions berries and says anything you use should be pasteurized before being added to your batch...

When I was bottling, I think four weeks is optimal. It took two weeks for carbonate, and (this is my opinion), took another week for carbonic acid to form. The beer would be carbonated enough in two weeks, but wouldn't tasted "mature" for another two. Make sense?

I thought cast iron wouldn't work on an induction cooktop anyways. Huh, Lodge has a page on how "Cast Iron is admirably suited for use on induction-cooking units." All this time, what I believed is wrong! I've never used an induction cooktop. I imagine you could dial in and hold...