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One of the forum members built this site. www.beerlabelizer.com It's pretty cool. Use plain paper and a little milk to stick the labels on.

Yes and yes.

The only microbe that is comfortable in a properly made, stored, and cared for beer is yeast. Improper treatment will result in infections of all types that will make your beer taste terrible, but nothing that will harm you. Due to the processes involved, the only real human pathogen present...

You can use table sugar, but boil it in water first. Corn sugar is gooder. Either way, boil em up in some water, place in bottling bucket, add beer, bottle. But kegging is sooooooooooooo much more awesome.

+1 to n+3. I've got 4 kegs and a 4 tap kegerator. It's tough to coordinate having all four taps flowing and still keep things moving in the pipeline. I need one more keg just for line cleaning, and two more for "bulk" conditioning. N+3 is the way to go for me. Now I just need to convince...

You'll be fine. My sanitation practices are questionable at best and I've never had an issue with contamination, granted, I've only got maybe 40 batches under my belt. That doesn't mean I'll get away with it every time, but really, we're not talking about rocket science and $250,000 batches...

I'm in Essexville, we all ought to try to link up some time. There's a club that's based in Frankenmuth, they usually meet at the Lager Mill there. They're called the Cass River Homebrew Club. They're on the web and on facebook. CHBC. Check 'em out.

I'm not a micro guy, but I don't think the glycerin will keep the water from freezing, I think it changes something about the way the ice crystals form so that fewer yeast cells die as a result of having their cell walls pierced by freezing crystals. I think. Maybe.

I like to use mine for small batches of apfelwein / apfelmost.

Well, the Bears were .500 when the Pack beat them, and the Bears are over .500 now. Sour grapes...

HOW'S ABOUT THEM GREEN BAY PACKERS?!?! Word.

Hi!

Welcome to the obsession! Mechanical, you may also want to check out the Cass River Homebrewing Club. They're based in Frankenmuth. Nice group.

Isn't it Viqueens, Bye, Rams, Viqueens? Meh... Either way, there's no excuse for the Pack to be anything other than 9-0 over the next four weeks...

Simply? Oxygen and Acetobacter contamination.

I'm pretty new to kegging, and I'm having a hard time visualizing what you're describing but what I'm understanding you have beer leaking out of the beverage line at the faucet, and you have beer leaking out of the beverage out valve on the keg. If that's the case, might I suggest a 1/2" hose...

Start by visiting http://www.howtobrew.com/ and reading that book in its entirety. Search around this site, there's a wealth of knowledge here. The search feature is very good, and there are very few topics that haven't been visited at least once. Specifically though, if your turkey kettle...

In case I neglected to mention it, how's about them Green Bay Packers?

Greetings!

Lactobacillus are indeed found on barley, and just about everything else. It's everywhere, but Lactobacillus is not responsible for lowering mash ph. The ph of grain is what it is. Base grains usually fall in the mid 5s. More highly kilned malts are more acidic (have a lower ph). Water...