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Thanks a lot. Learned a ton from these mistakes.

All our beer is at 40 deg after fermenting is complete, from secondary to kegging or bottling. We do ten gallon batches. We are brewing a milk stout and a porter this weekend. We have 110 Cuft of refrigeration room. 25 carboys and buckets. 20 total kegs. And 4,000 bottles. I'm building two...

I figured it out. As bad as I don't want to admit it. I went to a ten foot hose and that didn't help. Turns out I over carbed 10 kegs. I used burst carbing and know I over did it. But the other I did 30 psi for 24 hrs then 20 psi for 24 hrs then 12 for 24 hrs. And it all was too much. I have 3...

I wouldn't think so. It's possible though.

What kind of splitter do you have. Most good manifolds that have a on/off valve also have a check valve in them.

One cup in how big of a batch?

Let me know how it turns out. If they survived.

Can't remember the brand of regulator. It's brand new dual reg. one goes to a 5way manifold for carbing. And the other to a 3 way for whatever else. Ill try the ten foot line. If that works I just want to know why most people can get away with a five foot line and higher pressure and I have to...

Sorry your correct. It's 3/16 line. Beer is at 40 F. Has been since I let it sit to clear up. Most are at 2.5 units. I know it's a distribution problem because I tried sampling a pale ale that was kegged 48 hours ago and has virtually no carbonation and it served up fast and foamy

My beer is serving up nothing but head. I'm using anywhere from 2 to 8 psi with 5 foot of 3/8 line. Right now I'm using a picnic tap. I haven't hooked up my perlicks yet. The beer serves super fast and all head. Where should I start

I'm just going to get more. I froze 3 ten gallon batches worth of yeast. And it was at 0 F. It's solid as a brick. I'm gonna play it safe and get more. I would hate to have 30 gallons just sitting there waiting only to find out they didn't have the yeast in stock.

I knew that but I guess deep in my heart I was hoping they would be ok. Now I have to drive an hour to go get more.

I accidentally froze my yeast. I wasn't paying attention to what I was doing. Think they'll be ok or do I need to buy more.

That does make a lot of sense thanks. It's gonna be trial and error. We are hoping to open a brew pub in the next 1-2 years. Breweries in Texas can't self distribute yet. We'll see in the next legislative session if they pass a bill that's failed every year for 5 years. And you'd be amazed how...

They are on 48x60 pallets and they are 4 foot tall. They weigh 1200 lbs each.

I've got a beer gun and 4,000 bottles. I also have around 25 kegs. I don't want to bottle. I'm tired of it.

My friend bottles wine and beer with a nice expensive machine ill never own. Instead of bottling myself he will do them for me. But here's the catch. All my brew is kegged. His system uses a pump. If he pumps the beer to his bottling machine. Do you think that will mess with the carbonation levels.

Go to an air gas supplier or a welding shop for individual gauges or call keg connection. And the gauges are set up in parallel not series so to speak so all regulators will get the same amount of pressure no matter what as long as your tank has pressure. Sorry double post. I'm still half asleep.

You could go to an air gas supplier or a welding shop. Or call keg connection for a single add on gauge. And it doesn't matter what pressure you run on the first one. The gauges are hooked up in parallel so to speak and not a series set up. So equal pressure will be sent to all regulators no...

It can be done because I have successfully done it. I turned my dual regulator into a three regulator system. One to serve and then two different carbing pressures. Where has honesty and customer service gone to nowadays. And if you don't know if it will work just say I don't know.