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Hello and welcome from a fellow brewer in RVA! Congrats on the first batch. Come by Mekong July 10th for our homebrew club meeting if you can. More details on the site http://jrhb.org/

I bought most of my equipment from BrewersDiscount and MicroMatic. Got my C02 locally. Also check out NB, morebeer and Austin Homebrew (faucets)

Made some good progress on it tonight. Elbow shanks, shirrons installed in the tower along with the bev line. Everything measured and cut....just waiting for the Lee Valley rails...glue, install, cut the machine screws and thats it. The external thermostat and the fan are the only things in...

Hey guys, thanks for all the great info on converting the Sanyo into a kegerator. I'm about half way through my conversion and have everything but the stainless bar handles from Lee Valley. (All cooling lines are thankfully intact!) 1. How many of you run without an external thermostat? Those...

I sent them an e-mail also....If I hear back I'll post here.

Anyone know when Brewers Discount is going to re-open? I called hoping they would have a message with more info, but nothing.

Looking good man. Have fun building your system up. And Jeremy is right go with a bigger tank if you can - I have a 20lb tank and love it.

Doh! Must have forgot when reading all the other posts. Good luck man.

Good size chest freezer...I wish I bought a larger one. I would go with threaded ball lock beverage and gas connections, I wish I did. Makes cleaning bev lines out easier. I've seen people fill 2 liter bottles with cleaners and use carbonater caps and pressurize them. Then move their beverage...

Good points. I'll take a look at the 2 kegs when these batches are done and see how much sediment is left vs. previous batches with uncut diptubes. When taking a keg to a BBQ or a party I always transfer to a serving keg so I leave the sediment behind. A little extra work but not too bad...

How about recirculating through your CFC to get the entire volume down and then running icewater through your cfc when transferring to the fermenter? You need to get the temp of your cooling water down no matter how you chill your wort. You don't have to buy ice, I make a lot of ice before I...

I have 8 kegs and 2 have the short diptubes. So far I have an American Brown and a Rochefort 8 clone in those 2 so I can't really see a big difference in clarity because they are so dark. I had the same problems as you, so I decided to cut some of them. I plan on cutting 2 more and using them...

Going to transfer my Stout onto some oak cubes and bourbon this weekend for aging. Monday I'm brewing Jamil's Holiday Spice Ale.

Mike You are about 15-20 min away from me and very close to one of the members of the brew club. Come over to Legend Brewery and check out the meeting this month. I work downtown and always get to the meetings around 6. -Paul

Hello and welcome from a fellow Richmonder! Have you checked out the James River Home Brewers club yet?

I have been using one for almost a year and like it. I have never used another oxygenation system for my wort, but using the whip and well aerated yeast starters I have airlock activity within 4-6 hours and an active fermentation about 12-14 hours after pitching.

I don't transfer to a secondary, just leave in the primary for 2 weeks and then rack to a keg. I dry hop in the keg, room temp for a week and then remove the hops (pellet in a fine mesh bag) from the keg. I have thought about dry hopping with loose pellets right in the primary for the last...

Congrats on the new house! I drive through LaPlata when I go visit my in-laws in MD. The only homebrew shops I know of is Annapolis Homebrew and Maryland Homebrew in Columbia...both are probably 1 hour away. I'm sure there are some in NOVA/Washington area, but I'm not to familiar with that...

Is your serving line long enough? Your system may not be balanced to dispense at 12 PSI.

I like using Magnum for bittering...a little goes a long way. I have done some Pale Ales with Magnum for bittering and the following for flavor and aroma Columbus Cent./Columbus blend Chinook/Columbus blend They all have turned out well. If you want more bitterness Magnum at 60 will do the job.