Search results

Thanks guys! Now I know I don't have to force it in to my wknd schedule if I don't have time to transfer it.

How long is too long to leave beer in carboy, before transferring to Corny kegs? Is there such a thing as too long and affecting the beers flavor?

I think being prepared and having more lead time on a big weekend of having company will make all the difference. My kegerator arrived only 3 days before the Super Bowl and I had a ton of people coming over. So if I wanted to serve the beer I made, I didn't have many options. I just...

Yes, but surprisingly, the LHBS in Salt Lake City has customers in it every minute of the day. Maybe because they are only 1 of 2 stores in the state! There is another one that just opened in Ogden, but has only 1/2 the stuff, so I drive an hour to Salt Lake to get anything beyond basic...

Thank you guys. I ended up using Kegconnection.com since folks were saying the svc was good... and suprisingly saved 34 bucks after mentioning the recommendations I got on homebrewtalk.com at the end of the call. So I if you need more stuff from them I would recommend doing the same...

For some people, 5 carboys doesn't pose a financial issue.:p Regardless, buckets still scratch and are susceptible to bacteria issues as a result. Nothing is interesting about watching yeast eat sugar after your first batch or two. However this is the beginner forum and he will probably find...

I have 5 glass carboys. I did one batch in a bucket once... The airlock bubbled once in 2 weeks. Drive me nuts not being able to see through the bucket... even though the beer was fine in the end. Some people say carboys are hard to clean so they avoid them. They don't take but 5 minutes...

Hi folks! I am restoring a 1950s GE fridge for my next kegerator. :ban: I have read some beer lines are better than others. Also Perlicks seems to be everyone's choice for faucets. I would like the best stuff, but not sure what to buy or where to buy from. Planning on taking...

I ended up dropping psi to <5 and serving. It wasn't carbed as much as I would like, but everyone liked it none the less. The Amber Ale was empty by nights end, granted I poured a lot down the drain via foamy glasses during the carb process... and the I still have some stout. I think...

Amber Ale Lines are about 4 to 5 feet. Current Beer Temp is 39 degrees (thermometer in glass of beer) Per the advice of a friend: I "forced carbed" at 15 psi for 5 min (flat), then 20 for 5 (flat), then 30pi for 10 min... Pure Foam. This morning, took off gas, shook and burped over...

30% foam in glass. 40 degrees 15 psi Force carbed last night, over carbed, 100% foam. Took of QD, Burped keg, Got the foam to go away for most part, per advice here on site. Wondering now if I need more force carbing, or should turn down psi to 5-7 to get head to go away and carb into...

Thanks guys! When you force carb at 25 or 30 psi, are you supposed to let the pressure out before reducing to psi, or leave the valve alone and just reduce? BTW, love how fast you get answers on this site! Totally worth the $25 bucks to sponsor the site. Appreciate everyone's help!

Sorry, noob o rama here... RDWHAHB ?

I would guess the serving line is 5 feet. It is on a dual tap kegerator. I am also serving a stout, which is barely carbed right now at the 12.

I read a few threads about this, want to make sure I am doing all i can... Have 40 people coming over in 7 hours for Super Bowl. Amber Ale on a corny keg 12 psi. 40 degrees I force carbed it for 5 minutes on 15 psi - per direction of friend. Totally flat. Went to 20 - 5 more minutes -...

I drank some today and it was awful. Had a rotten fruity bite to it... tasted like a beer you get at a place that rarely sells the beer they have on tap... a hint of rubber line, stale and a funky smell. Siphoned it into a bucket to take to a friend who asked for it, since he has been around...

Thanks for the help. I had transferred it to the secondary, and just realized I didn't put the floating cap inside with air lock. It's had been without one for only 12 hours before I took the pics... wondering if that might be a factor.

Yea, sorry, I can't get much focus with the flash bouncing off the carboy in a dark garage right now... it's midnight.

Well, this doesn't look like something I am going to want to drink during the Super Bowl. Brewed this wheat... It's 2 weeks old. Was going to force carb and put in the kegerator for Sunday. Looking weird to me.... I have a stout and an amber ale I could keg instead if this is mold...

Transfered to secondary... This is a wheat batch. Looked fine at transfer. 8 hours later came out to find these white floaties :(