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Thanks for your help. I was planning on leaving the extra keg in the kegerator to keep the temps constant. Now I just need to make more beer. boy this is an addictive hobby..

I have two batches in bottles and a third sitting in the primary. a month now. I just got my keg system up and running and was wondering if I could force carb one keg and leave it on reserve and ready to go with another keg in the kegerator. I only have a one tap system and want to make sure...

I'm wondering if the amount of priming sugar changes with plastic bottle vs. glass for the same CO2 volume. The expansive properties of the plastic would yield some I'd think. Or does it really not matter?

Ok so I couldn't find anywhere in my house I could get to 70ish, So what I am thinking is to put the bottles in a shallow water bath. I have an aquarium heater I can dial from 68 up to 90 if I felt like it. I feel the water will help regulate and keep warm. Just wondering if anyone has tried...

Thanks for your help. I love this forum. I have been to others that seem to rather talk down to you and say read read read. I've done that. If it wasn't for the knowledge of veterans they'd be clueless too.

I was wondering for further brews; is there a correlation between volumes of CO2 desired (priming sugar amounts) and appropriate temperature vs. time in conditioning. Maybe I didn't word it right but what I'm saying is if I want to achieve 2.3 volume of CO2 using the calculated 4.1 ounces of...

Hey I'm sure its been answered somewhere but the internet on my phone sucks. My question is that I bottled my first batch of beer a week ago and after reading a bit I see that it may take up to 3 months to carb up in the bottle.I primed the bottles at about 1.9. My basement usually runs...

I have a jar that I purchased that is granular. pretty fine texture. I also have the same in lemon but might reserve that for a different brew. I was thinking about putting 2 Tbs in but don't want to overshoot it.

I guess i have one follow up question. Since it was an extract brew and won't really have much trub to speak of would I be able to just pop the top and add the zest to the primary and not put it in the secondary at all? also could I re-hydrate the zest w/ a small amount of starsan to sanitize it?

I'm thinking about tossing in some dried orange zest that I have into the secondary of the Cooper Canadian Blonde I have in the primary. I just don't know how much I should put in. I am looking for a definite Orangey flavor but I don't want to overpower it. I know that an average orange is...

Well I couldn't wait any longer. First beer going into the bottles. Checked the FG for three days and nothing changed. Irish Stout coming soon. My question is that I used a 3 Liter bottle from Arrogant Bastard with the bale top. I am hoping the cap can contain the pressure. Anyone used one of...

What if all you are trying to do is obtain some of the smoother mouth-feel, and not trying to convert?

Thanks for your fast responses. I guess one other question that's been bugging me is how absolutely sanitary do you have to be. I realize the answer is very, but when I see videos of people outside under a tree chilling their wort and putting it in the fermenter I have to wonder about wild...

Hey all. Brand new to the fun. My question is that there seem to be yeast globs floating about half inch beneath the surface in a uniform layer. not an extreme amount mind you but I can see them there. Is this normal. It's like there is two different densities in the beer. 10 days in the...