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Thanks. Given the condition that these are in, I'll likely do as you suggest, but are the commercial tap line cleaners able to get rid of that stuff?

I should mention that I also have 2 new AIH 2.5 gallon kegs on the way today, so I'll actually have 3 or 4 kegs to work with (though the two smaller ones will likely be enough).

So I used to brew a bit years ago. Never got very experienced at it and while taking a break from it a friend asked to borrow my corny keg system, which I gladly lent to him. He gave it back to me and I simply put the stuff away without really inspecting it. Well, I'm starting to brew again...

OK, very helpful. Thanks all.

OK, I apologize in advance if this has been covered over and over but I took a quick perusal and couldn't find the info. I also haven't seen it in the couple of months that I've been reading the board here. How do you sanitize the outlet pipe in a corny keg? Must you pressurize and blow...

Soooooo, what did the college girl look like? Teeheehee

Yep, me too. I'm brewing my first batch after about a 15 year lay off. It's a honey wheat and I'm 17 days in with no drop of the kreusen. Based on activity in the airlock, the primary fermentation is either completetely done or very, very nearly done. I haven't taken a FG yet, I'll give it a...

OK, thanks for the info, it gives me something to think about. CWP, thanks for your thoughts because otherwise I probably would have added the enzyme when I racked and it sounds like that would definitely be the wrong thing to do, or at least not work at that point.

Also, I have an option with yeast and wonder how each would react. One is the 4766 Wyeast cider yeast and the other is Nottingham dry. What differences might I experience with these two choices? Oh, I also have a packet of Red Star champagne yeast.

I've been reading through a lot of these threads and haven't really seen the answers to my questions (or have seen contradictory answers) so I'll ask them again. I apologize in advance if these have been answered ad nauseum. I'm starting my first batch of cider later today, probably a 3...

Fair enough answer Stormrider. I've considered it a hundred times and have always put it off or found a reason that I was too busy. I'll have it tested one of these days and before I do anything with it.

Thanks guys. I'm assuming that my springs drain a fairly substantial wooded hollow behind my house and I wouldn't imagine that phosphates, nitrates, pesticides, etc. would be an enormous issue. I guess the obvious answer is to test the water and find out for sure. As for those hydrocarbons...

I'm new here on the forum but I'm not new to web forums in general. I'm a member of hunting forums, fishing forums, mushroom gathering forums, college football forums, youth wrestling forums, flintlock building forums and on and on. I'll say one thing after hanging around a lot of forums over...

Thanks for the reply BigB. I fully expected to be advised to test that water source and I suppose I will, like I should have when I moved here 8 years ago. :D Just for the sake of argument, is there anything that would likely show up there that wouldn't be safe even after a boil?

I'm a newbie and, quite honestly, can't really see taking this hobby past brewing extracts, at least in the short term. So, I don't really have a ton of interest in getting into the scientific side of brewing, testing my water, etc. etc. (not that there's anything wrong with that). My question...

I'm very interested in doing this as well. I also make maple syrup and had never heard of anyone using it in their beer but wanted to give it a try. How much syrup did you use, I'm thinking of trying it with a pound and adding it late as you did.

jcobbs, good thinking, I like your perspective. ByCandleLightWinery, that certainly makes sense and 1 teaspoon per 16 ounces might be a good starting point. I'll start slowly and add it if and only if I need to.

Thanks for the help all. As you can tell, I'm trying to avoid the scientific/mathematic end of it for now and trying to keep it simple. If this is like most of my hobbies, I'll jump in with both feet and learn what I need to know in time. Kraghed, your link seems to be suggesting 1/3 cup...

First of all, a tiny bit of background. I've done a few 5 gallon batches of beer and a few 5 gallon and 3 gallon batches of wine but that was years ago and I feel like a total beginner. I'm thinking about doing some cider and was curious about using Splenda or lactose to sweeten after...