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Thanks for the info.....was tempted to guess my way through it. The last two times I kegged it came out crappy. As in no carbonation. Mind you I keg conditioned both batches. I think I might have a faulty seal. Gonna pressure test it tonight and see what may come.

Here is my rundown and question. I have keg, 2.5 gallon ball lock, no co2 regulator, I do have a 1.5 milicron air stone and a delivery method based upon the gas inlet and some braided wall beverage tubing I have located. Is it possible or am I asking to much (guessing)?

I checked the shipping on some grain today and it gave me the flat rate option of course I was only looking at like 10 lbs of grain.

That's what the website says. I would ask for a military discount as well, never know you might get one.

Still have those kegs?

Northern brewer has flat rate shipping for 7.99. Midwest is literally across the river from them in the twin cities and only does flat rate like three times a year.

Which version are you using? Side by side of the iPod/phone, and the iPad shows many differences. I use the iPad version1.54. I know that there is an ibm2 avail for like 17.99.

Been using brew master for about a year now. Never have had an issue with it yet, seems for my brews its right on par.

Thanks guys, allready have 2-1 gallon wine jugs for primary and secondary fermenters. Well I figure this will allow for more experimentation, it will also cut my cost down dramatically. Not that I mind brewing 5 gal batches at a time( currently have an epic stout in my primary 6 gallon bucket)!

Been brewing for a little over three years now. Looking at refining and increasing the quality of my brews. I am looking into single one gallon batches. They should yield right at 8 twelve ounce beers each. Other than my fermenters and typical equipment, what else do you guys think I should have...

Two 8 lb butts on since 430 this am.

Plan on keeping them warm in a slow-cooker on warm till I serve. Ding a few different sauces to go with. My wife is making a mustard based BBQ we use on spare ribs, and I am doing a rum spiked kc masterpiece.

Doing a party of 25, pulled pork butts. Looking at three 8lb butts. I am figuring 1.5-2 hrs per lb. starting the smoker at about 0300 and running it for at least 12 hrs solid. What's your alls opinion? This will be my first attempt at smoking anything.

" if " I do go this route would it be better to condition and naturally carb using them?

I have noticed all my brews are better in the bombers. There has to be an answer to this that is explainable.

I will think and research this some more. I love the Newcastle in the mini's. I was hoping for more responses, so thanks for the help.

So wife gave me the idea, rather than bottle could I reuse the mini kegs from Newcastle. Then I theoretically force carb after conditioning/ lagering in the fridge.

So I think I got it figured out. Too much headspace/ not enough honey. Still a good barley wine. Of the few that did carbonate right, they are amazing.

Yes 5gallon batch.

It is a partial mash, in the directions it says to prime with only a third cup. I thought it was a bit low as well, but you know I didn't write the recipe.