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Just used my corny keg setup for the first time. LHBS talked me into force carbing, but by the time I found that I could only get it up to 17 psi, they were closed for the weekend. I adjusted the regulator out until I wasn't comfortable going any farther, but it didn't change anyway...

I left 1/2 of a 24oz beer open in the fridge last light. This morning I re-discovered it, and tasted it ( after lunch) -- it wasn't totally flat as I expected. Did the lower temp help keep some CO2 in solution even though the container was open?

I have an Oktoberfest lager that I was planning on bottling today, but I think I lagered it in the primary fermenter. I think I should have transferred it over to secondary when I dropped the temps to lager it. It's been on the yeast cake for about 6 weeks now - 2 weeks at 54 degrees for...

I have an Oktoberfest lager that I fermented for 2 weeks at 54° F, and lagered for 4 weeks at around 34° F. Since the carboy is cold, should I let it warm up to room temps before bottling, or just bottle it cold? How will that cold temp affect the priming sugar?

After a few all-grain batches of ale, I decided to try a Bock. I chilled the wort to about room temperature and pitched the Bavarian lager yeast ( smack pack), and then put the fermenter in the 50 degree basement. OG was 1.065. I had let the pack warm to room temp, but I didn't let it swell...