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do exactly what you would do if you hadn't put them in

Here's a really easy way to do this ... invert the keg at least enough so the "out tube" is out of the beer. then put the gas on (i used about 10 pounds). squeeze the pony tap (have a cup ready to catch the beer in the line and "spit" that comes out). you will hear the bubbling and the gas...

didnt see this mentioned, but a friend of mine made beer using water from a garden hose and it tasted like it!

I make a lot of altbier and its about 6 weeks from brew day to drink (2 weeks in primary and 4 weeks cold conditioning in a keg) ... my favorite style. barring that, you might want to try southern english brown. its malty, not hoppy at all and the OG was 40 or so. I made 10 gallons 3 weeks...

i am still waiting for a bmc drinking friend to ask for a second serving of homebrew. the very fact that most of the people on here disdain bmc is the same reason that bmc-ers dont like homebrew. its DIFFERENT. we say "its gassy, its thin, its watery, fill in your own descriptions. why...

Its cool ... if you listen to some of the latest podcasts, Jamil notes that diacetyl rests are not necessary if you pitch cold. I didn't make it up. Its undetectable. Its cool if you do it ... but why pitch warm when you can avoid the problem to begin with.

first of all ...never listen to anyone who tells you to watch a carboy like a hawk! next time, make a big starter, decant the spent wort, and pitch it COLD, 45-50 degrees. let the fermenter warm to 50 or so and leave it for a month ... no watching, no birds of prey. then keg the beer...

exactly ... cold store in the keg. if you keg, secondarying in a glass carboy just exposes the beer to another dose of oxydation, particularly if there is excess head space. most brewers use secondary because they just will not leave the beer in primary as long as they should.

leave the beer on the yeast for at least 2 weeks and keg it ... secondary is old tech

No ... both units were operating properly for several months. Then a gradual difficulty in turning began until it became locked up. I just find it strange that 2 regulators of different styles should suffer the same problem.

I have purchased regulators from 2 different sources, my local homebew guy and an online supplier. One has a turning lever to increase and decrease the pressure, the other needs to be turned with a screw driver. The problem is this: on both regulators the turning mechanism has become...

you might want to just SMELL the steam as it rises off the kettle. pils has a distinctive canned corn smell that lessens as the boil goes on. i use a hell of a lot of pils and usually boil 90 minutes.

for the future ... always make a big starter for lagers, crash cool it and pitch only the slurry, not the spent wort. if you pitch it COLD ... that is, about 45 or so and let the ferment rise to 50, you wont need a diacetyl rest at all. if you are still bubbling twice a minute, the beer isnt...

Ditto on twoheads -- perhaps you measured gravity at too high a temp. But for the future: get yourself a refractometer. Gravity readings at the end of the boil shouldn't be a surprise. Take pre-boil and "during-boil" readings and you'll know where you are going to end up. If you have an...

Still bubbling??? Don't even THINK of touching this beer yet. Give it 11 more days ... thats three weeks, the minimum beer should be on yeast. Patience works well in brewing ... am i the first to say this? Yeast love us. Yeast is your friend. Treat them well.

I made a Dortmunder export with a pack of 15 month old Wyeast Danish lager yeast back in the fall. After I smacked it, it took 5 days to swell and I made a half gallon starter. The beer it made was great ... yeast love us. They are our friends. Treat them well.

are you bottling out of the fermenter? when i used to bottle, i would rack to a bottling bucket and leave all the crap behind, even if it meant losing a quart or so. and of course, as others have mentioned, if you arent using secondary, let it sit on the yeast 3 or 4 weeks before you even...

Me too ... I always cover carboys with black trashbags ...use and re-use.