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I love to take beer to events and outside in general. I think this is a nice design!

Sahweet!!!!

IME, @25 degrees F, you wont have to worry at all about the kegs freezing. There is lots of mass in each until they are nearly empty, and the alcohol will lower the freeze point low enough where you ought to be able to serve no problems. Move it outside at the last available moment to buy you...

I like these: https://www.amazon.com/dp/B0041SWYFQ/?tag=skimlinks_replacement-20 with these: https://www.amazon.com/dp/B000SSN3L2/?tag=skimlinks_replacement-20 They are also great for yeast washing, if your into that. My family also likes them for dry good bulk storage. Just a thought.

Yes, I racked into a keg that was rinsed with oxy; not with any significant amount in it. Just some foam and what clung to the inside. Did it kill head retention? most definitely. Could I taste it when carbed up and cold? I thought I could slightly taste it, but that could be...

I had a marathon kegging session today because of some bad timing. I had 4 kegs to clean and fill, some of which were clean to start with. I couldn't remember which ones were sanitized but thought I remembered leaving some star san in one of them. Sure enough, there was one keg with about a...

it'll be fine. RDWHHB!:mug:

I'm curious to see others' suggestions, but this is what I was thinking; because I have a similar problem and I am NOT ready to lose this barrel yet. I have a beer in my barrel and although the wooden bung was pounded in tight, the heat and humidity lately are making things made of wood do...

Empty, bulk rinse with hose and give it a soak in Oxyclean. Launder in machine. Sanitize. Air dry. give it the sniff test. or just buy a new one. I'd personally get a new one, but if you can get it clean again, and sanitize it, then why not.

All the evidence you've shown indicates ready to harvest. Here is a surefire way to KNOW when the best time is. Get a magnifying glass or hand 'scope (https://www.amazon.com/gp/product/B000P8AUMU/?tag=skimlinks_replacement-20). Look those lupulin right in the eye, and if they are all round...

I also cannot get my app to connect to my wifi. And there is no diagnostic label for the error, only "failed"

Count me in, THIS IS WHAT I HAVE BEEN WAITING FOR!!!!

Take a sample and test the gravity. You should be shooting for somewhere in the 1.040 range. I use 100grams/liter for starters. It's pretty easy to remember and close enough.

So This was bottled and carbed up nicely, he Ginger flavor is pretty subtle, not sure if its because my ginger was grated or if I just needed more of it. I will double the amount in the next batch. It's a great beer and will be swell in the heat of the summer, assuming the ginger flavor...

Can you post a link to this? I'm interested!! I'm pretty handy but can't see this in my minds eye to be any more efficient than hand picking for less than a dozen plants or so. I have 6 heavy producers and I can get them all picked by hand in two late August evenings after work :) :mug:

The Saratoga Thoroughbrews sometimes do them. Send an email to: [email protected] They meet once a month @ Olde Saratoga on the first Wednesday of the month. 7Pm They have a brew day tomorrow as well: https://www.facebook.com/ThoroughBrews :mug:

Bump. I'd like to know more from someone who actually owns this.

Search for Blowoff tube and see some pics. You don't need the "S" if you just end your tube in a vessel with some fluid, you could put it on the floor of the chamber next to your fermenter. :tank:

Yeah!!!

Homemade Perry. From the neighbors drops!:mug::cool: