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I own two kegs, an actual Cornelius and a Challenger VI. At the time I bought them, I thought "Corny keg" was it and no other differences. At some point, I decided to replace all the o-rings, including the poppet o-rings and poppets themselves. Well, the liquid post on the Cornelius keg hasn't...

Today is my first BIAB batch. It's 5 gallons, and I have 12lb Maris Otter and 3oz Mosaic. I mashed with 7.5gal of water at 154-156F for 60 minutes and my pre-boil gravity is 1.020, well below the target of 1.057. That's measured with the hydrometer floating in the kettle at 154F. Here's my...

Selling a capper, caps and floating thermometer that I don't need anymore. $30 shipped or make an offer.

Good afternoon. I have a ball-lock Corny keg. What is this piece actually called, and what size is the o-ring? I have tried searching various terms and have come up empty. Thanks in advance.

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I've been struggling with getting my cider's carbonation level right. I just read this tonight, where somebody was pushing gas through the dispense post. Bubbling the gas up through the bottom. Others say through the "in" post. Which is it? Does it matter?

I brewed extract/partial grain for around 10 years with just okay results. My first AG batch 5 years ago was a failure. I'm trying BIAB now. I've got a trial of Brewfather going right now and I think I've designed a recipe. It's a Maris Otter/Mosaic SMaSH, 21A American IPA. 11.5 lbs Maris...

I am now on my 2nd kegged cider. Both have turned out identical, so at least I know I'm consistent; mostly flat, and about 3/4 glass of foam that settles out eventually. My process: Transfer backsweetened cider to keg Apply 30psi for a week Shut off the gas to the keg Vent the keg Apply 10 psi...

I am working on my 3rd batch of cider, the first two having been still and not backsweetened. A literal ferment-and-bottle deal. Now, I have a keg and a spare fridge and I'm making sweet, sparkling cider. I have fermented down to 1.000 over the last 5 weeks. My plan right now: 1. Put the...

After 11 years of extract/specialty grain kits, I completed my first all-grain brew day. The recipe is an American Red that I found in the recipe section: 9lbs 2-row 2lbs crystal 40L 2oz roasted barley 2oz Willamette for 60 min Wyeast #1056 Mash at 154F for 60 min I have an Igloo...

Hello there. I started brewing in college about 11 years ago with a round plastic keg. The first brew was harsh, but thankfully it got better. I added a wort chiller after the first year and a 7.5 gal pot for full boil about two years ago. My screenname reflects that I am serving my...

This will be my first all-grain batch after 11 years of extract with specialty grains. I built a mash tun and need another pot, but I'm almost ready to go. Here's the problem: I had picked out a recipe from the database and purchased grain from the LHBS, but since then, I cannot for the life...