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I just set up a new kegerator and am getting massive foam. Solutions would be appreciated. Corny keg of IPA @40 degrees, 12 psi, using 5' of EVAbarrier 4mm. I also tried duotight fittings.

Call me crazy. I have four keggles, each with one 1/2" NPT fitting. I'd love to have temp, ball valve, and a sight glass, but don't particularly want to drill and weld new holes. It seems to me that I could simply buy a standard 4-Way Stainless Steel keg cross...

Is therea good "quick" resource available for first time winter making? I've been successfully homebrewery beer for a decade, and am comfortable with the concept. About six years ago, I thought I'd like to try wine making, so I ordered some melot (not Merlot) grape vine, at the recommendation of...

For years, I've kept multiple regulators and CO2 tanks, at home, to pressurize, and serve Ball Lock and Sanke kegs. They take up a lot of space, and I have recently wondered about combining two regulators and fittings to make "one" regulator to fit all of my needs. Today, I took the high...

There's a lot of technical data available online that tries to supplement the horrible instruction sheet that ships with the MH1210F, so I thought I'd combine all of my accumulated knowledge, plus pictures of my build, to create an easy-to-understand how-to. MAKE SURE ALL APPLIANCES AND PLUGS...

I just kegged five gallons of a beer I was/am really excited about. After the transfer, I realized that I hasn't poured the sanitizer out before putting my beer in. I usually leave about 1/4 cup of sanitizer in the bottom of my kegs after cleaning. The msds says it's safe to 300ppm. Given 1oz...

As I mostly keg, I'm parting with (the majority of) my beloved bottle collection. I've taken the time to sort them by size and sometimes even manufacturer. For instance, the two New Belgium cases have only NB bottles. There are tall brown 12s, short brown 12s, tall green 12s, short green 12s...

I brewed a Belgian golden strong ale, today, and got a 1.080 og. Not bad. Even better, I've got two pounds of candy sugar that I plan to add once fermentation is fully underway. My question: how do you guys do a secondary candy sugar? I'm assuming boil and cool? I didn't know if it was so...

I kegged my newest beer, yesterday, and the needle wouldn't move as I adjusted the screw. I pulled the screw all the way out and released pressure, but it was still reading around 25 psi. After much fidgiting, I gave a good flick with my finger, and it dropped to zero. From there, I adjusted...

The last time I brewed, I used a "new" burner that I had just bought. My session was going fine, burner was putting out decent heat, then suddenly the flame noise changed. I turned around, and the flame had made it out the air intake and had a secondary fire going. Being a crafty home brewer, I...

I brewed a wee heavy over the weekend, measured OG at 1.088, pitched and locked the wort in my basement. The average temperature down there is 60 degrees, which is at the bottom of the range for 1728. It started bubbling within 24 hours, and has had consistent bubbling, but the Krausen is only...

I have eight cornies that I use in rotation, six five gallon ball, two ten gallon ball, one converted pin. The last time I used them, they all held pressure. On Monday I tore them all apart and cleaned them out. I threw the lids together in a bucket of pbw, rinsed, and sanitized along with the...

I brewed 20 gallons of my lager today. Its a great recipe that I've gotten tremendous positive feedback on. Unfortunately, I only have room in my temp controlled cooler for two carboys - I normally only brew 10 gallon batches. I stuck the other two in my basement, which should keep it around 60...

I recently bought a new burner to brew with. It has a 5 psi rating. I figured I'd give it a shot during my brew session today. It's much quieter than my "other" burner. Unfortunately, it doesn't get my wort to a rolling boil. I'm assuming my other burner may be 10/20 psi. What is the best...

I've made a lager several times and people have really loved it. They've loved it so much, that I've been asked to brew 20 gallons for an event in August. That would make one really long day. I've heard of adding water to lower OG before. How far can you stretch that? What would be the...

Last year I took my first crack at brewing a peanut butter ale. I decided to use PB powder, which I later came to regret. The brew came out very bitter/sour, and I imagine that all of the usable sugars in the powder were so accessible that the yeast just ate them up and left all of the...

I've been brewing for over a year, and am nearing the spot where control and proper monitoring are important. So I've been pulling samples more frequently, and racking with an auto-syphon. However, that involves opening my lid to pull those samples. This exposes my beer to greater risk of...

I've been brewing for over a year, and have made about ten batches, nine of which tasted pretty good, but everything has been an experiment and I still have no clue about yeasts or what to use to bring out the specific flavors I'm looking for. The one off beer I've made so far had a very...

I brewed a lager five months ago, ran primary at 55, then dropped it one degree a day til I hit 33, and held it there for two months. Tonight I kegged it. Not wanting any of it to go to waste, after the autosiphon finished, I turned the carboy upside down and dumped the yeasty remains into a...

Ive switched most of my process over to keg, at this point, but still like to bottle a few samples to take to friends as samples. The hassle comes from having to divide two batches and estimating sugar. It struck me the other day that I could just keg everything, force-carb it, then transfer a...