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The line is just a regular picnic tap- i'd guess 2-3 feet? I've reduced to serving pressure of 13psi.

First time kegging. Force carbed at 30psi while agitating (over 24 hours ago). It's pouring about 75% head and has a little carbonation. I'm guessing I just need to wait for Co2 to work its way into solution? Just wanting to understand what's happening inside my new toys!

About to keg for the first time- also my first all grain batch. Lots of excitement. I've read about various ways to keep kegged beer cloudy, without pouring out mass quantities of yeast slurry every time I want a pint. I could cold crash... But I'm afraid I'd lose too much yeasty goodness...

does DME ferment better than LME? Perhaps LME+DME+Sugar could do the trick? I pitched 23g of Safale-05, and fermented around 68 (used ice bath last time- now i've got a chest freezer with temp control).

This will be my 5th brew, and my 2nd attempt at a black IIPA. the original recipe is here: http://hopville.com/recipe/591764/imperial-ipa-recipes/yodas-darkside-ipa OG was 1.092 FG was 1.022 Here's what I'd like to fix: I want to lower my FG- I've heard subbing sugar works well...

Thanks. As a side note, I have similar issues storing star San. I keep a blue Tupperware container full of it, but it always gets moldy on the lid and walls. I suppose I could just make a new batch every time, but I'm trying to be economical

I use an upright freezer chest freezer with a Johnson digital temp controller for fermentation. This was my first batch using it, and I just opened up the freezer after a four week primary to discover there was quite a bit of mold growing on the outside of my carboy, and in various other...

The yeast was Mfg in May- so only a month old (brewed on 6/6). I let it swell for about 36 hours- my only concern is that it was delivered to my apartment managers' office and then left their overnight, unrefrigerated. I live in Texas, so the truck temp was probably high also. I've resolved...

I made a bavarian hefe kit from northern brewer, using a smack pack of Wyeast 3056. I had heard from lots of people on this forum that this yeast was a beast at fermentation, but mine's been rather sluggish. I pitched my yeast 11 days ago, and I've been fermenting at 65 degrees-in the past...

This is my first fermentation using anything other than an ice bath. Definitely getting a thermowell for the next brew. I've always heard it preached around here that stability was super important in fermentation- perhaps even more so than cool temps (i.e.- a stable 70 is better than swinging...

So, now I've got a carboy full of beer in there- sensor taped to the side, insulated with a sock- the temp is still swinging, but not as much. I have it set to 66, and it swings from 65-63. Im thinking maybe I didn't insulate well enough, and I'm still getting air temps?

After each time I use my siphoning equipment, I pump water and star San through the hoses to clean and sanitize them. But I always end up with residual water stuck in the hoses, leaving that dingy foggy look in my hoses. It seems to me like that is just a breeding ground for bacteria or...

I used a smack pack- no starter. Mfg date was last month (May) I gave it a little over 24 hours to swell. I aerated via shaking the carboy for a solid couple of minutes

Brewed my first Hefe- over 24 hours in and no visible signs of fermentation. Pitched Wyeast 3056- temp has been held steady at 65 degrees. At what point should I consider raising temps or rousing the yeast?

And you hook this up to your wort chiller? Do you need any special hookups, or does it have a hose fitting already?

What kind of pump do you use for the ice water? Could you maybe send me a link? Thanks for the input- I'll have to try that next time

I suppose a better question would be: What time should I aim for? At what point is my chilling taking too long, and likely to produce off-flavors or infection? Should I have a goal time for reaching pitching temp? And what is it?

Using my immersion chiller for the first time tonight- about how long should it take to chill? Obviously tap water temp plays a role, just curious about what an average time might be to expect. I'm in Dallas, so I'm assuming my tap is warmer than most of the country

Just tried boiling PBW- the fumes were insane! Had to turn it off and open the door- I dont think that stuff is designed to be boiled

Last time I brewed, I scorched my pot pretty badly with LME. This time, I'm using a heat diffusor- however, I haven't been able to get all of scorched malt off. I've soaked it in pbw overnight, but there's one bit that just won't come off. It's about the size of two quarters. If I brew...