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I am going to use my little fridge for storing a keg + picnic tap (don't want to mess with bottles) The mini fridge has a freezer section that is just a plastic shelf that creates a section that freezes. If I take this out I have 29" to work with which I think will be sufficient for a ball...

Thanks for all the help. I think I know what I need!

I am getting confused. Looking at the regulator https://www.ontariobeerkegs.com/Taprite_Primary_High_Pressure_CO2_Regulator_Zinc_p/tap-pr-1p-1-4ffl-ch-160-2000lb.htm What pictured is not included?

Ok, thanks for your input. I will go with the Tapright one. I am confused about this "(does NOT include a Stainless Steel Barbed Swivel Nut)." Is this what you mean by a "barbed nipple?" I need to order everything I need in one shot or I will be waiting.......

Hi, years ago I was a home brewer and had to stop for a time. Recently i got back into it, but I don't want to bottle. So I am going to keg. I have found a good source for a CO2 tank and (ball lock) kegs. I am lost on regulator options. I am in Canada so I need to watch my shipping options...

I am going to start kegging. Are there any restrictions on CO2 tanks in Ontario? I read that there needs to be some certification on the tank. (?) Anyone have any good contacts for equipment?

I’ve kept it covered up to be safe.

I have been out of brewing for a while, but recently my wife encourage me to get back into it and so I brewed the small 3 gallon batch. As you can see in the pics there never really was a big krassen, yet it’s almost done (?). I didn’t even get much airlock activity I bought the clear carboy...

Yes, I got it covered. I’ve wondered about the yeast I pitched. My old brew store sold prepackaged yeast. (11.5 g) the new store does it bulk (20g) I pitched half as it’s about 4 gal. Do you think I should pitch the rest or leave it? It’s been so long I’m unsure of myself

I ended up bringing it in, here is a pic. This is the first time with a clear carboy. I suppose it looks good.

Thanks for all the input. I ended up doing an ice bath and pitched a couple hours later. Things seem to be progressing. Man, its good to be back!

I have used s04 before and had good luck with low temps, but i am wondering if my garage is too cold right now? My thermometer reads 15c (59f) It is my thermometer sitting in a shelf.....I don't have a way to check otherwise. I have a clear carboy and I see it is fermenting, it is swirling...

I plan to pitch tomorrow....

I have been out of brewing for a while but recently jumped back in, I do not have a way to cool my wort quickly like I used to. I sometimes would dump hot wort straight into my Ale pail all but this time I purchased a clear fermenter not thinking about if it could handle the hot wort. See pic...

I took a few years off brewing (move for a job, busy etc) I want to get back into it and I think BIAB (2-3 gal batches) would be the best for my limited space. I am also going to try 30 minute boils (!) As well as I plan to try a "no chill, pitch the next day" method A question I have is...

So I haven't been able to brew for a while , but I am planning two brews on Monday. Brew 1(An old favourite) 8lbs Marris Otter 2 lbs Rye Malt Brewers Gold - 60 Min Cascade 10 Min S-04 Brew 2 10lbs 2 row 1/2lb of Crystal 60 1/2lb Victory Warrior - 60 Min 1/2 oz Fuggle 20 Min 1/2 oz EKG 20...

I never take hydrometer readings till 2 weeks. I top up straight from the tap and sometimes dip a sanitized cup into the fermenter for a sneak taste. I've never had an infection (yet) I know I'm gambling though.

Welcome to the hobby!

Looks good. Was it "spicy" though? The pepper taste comes from the yeast being hotter I heard.

Do you raise it with temp control or does it do it on its own?