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Maybe this will help: Made about 3 weeks ago, still in primary, will rack to secondary on Monday. 24ish pounds of apples (Goldens were the only apple available at market that week--no tartness, but seem to have worked) 1.5lbs fresh ginger root 10lbs plain ol white sugar So, we pretty...

I read the "cure for short hose" thread a couple of days ago, and thought that was a brilliant idea! I appreciate your help, PJ--looking online involves lots of thread digging, haven't really found a good authoritative source yet. So let's say I cut 20' of line to serve wheats/whatnot on...

Ok, thanks all so far--this is starting to make a little more sense! I'm going to go ahead and use 1/4" all around for gas (I found a bank of 4 secondary regulators for around 60 dollars, all have 1/4" flares--should keep me busy for a while!). I'll follow the advice here and go to 3/16" for...

Thanks for the advice PJ and Germanicus--why do you say 3/16" firm for beer? I've been sold 1/4" and it seems to work fine (of course, relative fine.)

So--I'm setting up a chest freezer for carbing/serving, and also a portable rig so I can take 3 cornies to baseball tailgates and serve (Opening Day in Detroit soon!). My LHBS sells everything gas-line related in 3/8" sizes, the people I talk to there swear by 3/8" standard line for gas-to-keg...

shortyjacobs-- Ok, keeping in mind my theories are made with extract and noob, my thinking was: Yeast is still working in bottles, so that would mean that the conditioning I'm used to enjoying w/bottled recipes is coming from the yeastly carbing. Also, it seems like swings in temperature are...

Sorry for the long wait there--thanks Bargain! I like the idea of being able to rotate in on short notice, but I still am curious re: the conditioning process. From the reading I'm doing, it seems like people experience that fully carbing inhibits the aging/conditioning process, but I don't see...

I shouldn't drink a beer at 0700, so might as well talk about it-- I'm new to brewing, and newer to kegging. Have searched far and wide for the following, but haven't found sensible consistent answers yet (I know, it's the internet, etc.) I am making two batches this weekend that taste...

I'm trying to solve the same(ish) issue--heating up a space to a certain temperature. I've settled on a space heater rigged to a thermostat; be careful when you're looking at electronic supplies, the voltages handled by a thermostat vary. I went to a local heating/cooling supply shop, and they...

Quick responses and thanks! I hadn't even thought of the water--fwiw, I use tap water in a 3 gallon boil, and then I top off w/water from the Culligan machine at Meijer (grocery store.) Tap water doesn't taste bad to me, but I smoke and brewing usually involves bourbon, so my taste buds might...

Howdy-- New here to the forums as a poster, but have found so much great info so far, so thanks all! Brewed an attempt at the coriander/orange peel varietal, and encountered a flavor that I'm pretty sure shouldn't be there but don't know why it is. Basically it tastes like the syrupy...