Search results

So I had an old one of those 12VDC Coleman PowerChill Thermoelectric portable coolers - you know, for picnics and such - but it was too small to fit my 5 gallon fermenting bucket in... so I bought a big styrofoam shipping box - and took the styrofoam insert out of it, pulled the thermoelectric...

TYVM for spelling this out to me. It's sometimes hard to tell one person's opinion (or what they do) from the general procedures most folks find that work. I appreciate you mentioning what most folks do! - Patti

Thank you for the chart!! I did find that I had to reduce serving pressure a LOT (just a few psi) to keep it from being 80% "head" - and shorten the delivery line. So I vented the keg (stored in the fridge at 12 psi and 41F), added a few psi, and that seemed to work. patricia

Yes, it's a little confusing to me. I got kegs to stay away from bottles (too many didn't carbonate) - so I guess if I'm going to use kegs, then I need also to use a secondary to "age" the beer for a month or so? (that would have normally happened in the bottle whilst carbing) Or else I could...

hehe - didn't know about craig :cross: Thanks for the information in all the posts - this is really helpful! I didn't even know what temperature to set my fridge at. The hose in the fridge is a good idea. It sounds like 12 PSI is serving pressure - Craig said, 6??? One last thing - after...

Thank you for the info - I got the carbonation procedure from here... ...and I can hear the gas flowing into the keg (at 30 psi - you can hear it in his video about 8 minutes into the video) as I roll it on the floor - but I'm doing it cold (44F) and am not sure when to stop! I can't put my...

First, what pressure should I store under after obtaining carbonation in a cold (44F) keg? I'm guessing it should be ~30PSI, and then when ready to serve, use the relief valve to drop the pressure, and back-add just a few PSI for serving. I seemed to get a lot of foam while tapping as serving...

I was watching this youtube video, and apparently there is a third option - if your beer is cold in the keg and you attach the CO2 and just slosh it a little big (not shake it hard) you can actually hear the CO2 going *into* the beer. That seems much less error prone than the burst method if...

OK, what's PBW? :o

Thanks - how do you clean these things? A long brush would be OK for all but the dip tube. A long soak in dilute bleach before a power rinse? TIA EDIT: Found a couple of youtube videos .... :-) This guy says Oxyclean works well, but National Chemical Keg Beer Line Cleaner gets better reviews

I just bought a couple of cheap 3 gallon kegs for force-carbonization (they will fit in my fridge). On the top of the keg it says, "DO NOT EXCEED 60 PSI" - which makes perfect sense, but it also says, "DO NOT REMOVE LID" - which does not - maybe they mean "don't remove lid while under...

very good

Thanks - I was not sure what possible search terms to use!!:ban:

A newbie question: I don't want to bottle carbonate - is there any way to do a kegregator carbonation then transfer it to a bottle, then quick install a cap? I don't think so - too much head in the bottle. But, I'm a newbie and wanted to know what the experienced folks had to say about it...

Thanks for doing that calculation. That doesn't really seem so unreasonable, especially if I get a 2.5 gallon Cornelius keg.

It's been 4 months - about 10-11% on the alcohol (according to hydrometer readings) - they are in those dark brown Mr. Beer plastic bottles so I can tell they're not carbing by how hard they are not getting (and I have opened a few). It's been highs in the mid 70's here, so that seems like a...

I got a batch of flat beer :( - it was a big beer so may have been too steeply alcoholic and the yeasties died - is it possible to carbonate by dumping bottles into a Cornelius keg and using CO2 cartridges? I didn't want to spend $hundreds$ on a CO2 bottle setup just to save this batch...

Not sure - maltodextrine?

Well, for the milk stout, the OG was 1.084 but the FG was only 1.036. There was a pound of plain lactose in the recipe, but I thought the FG would get down lower, say to 1.025. Maybe the Wyeast didn't like the galactose...