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People in the Rhode Island / South Coast MA area - Where do you get your CO2 tanks refilled? Will any Paintball supply store re-fill them for you?

Wow! How'd that happen? I used Glass primaries for a while, but I converted for one reason: CLEANUP! It helps that the bucket has a spigot on the bottom for easy racking. I still use glass secondaries for obvious reasons.

Anybody? :\

I have a couple kegs of brew in my kegerator right now, but i'm thinking about lagering in the same fridge and i'd need to take the kegs out to make room. The question is - will it kill the beer's flavor after cooling, warming, then cooling the kegs again?

Very nice. Thanks Fly!

I am almost ready to brew my 3rd AG batch, and i've had a lot of success with Batch Sparging. Can I use this technique any time I brew? More specifically, I am brewing NB's Phat Tyre clone (10 lbs of grain). I don't brew anything crazy (grain bill is usually below 12 lbs) so I'd like to...

Any debate on whether it is better to drill holes or cut slits?

As a professional chef, I like your thinking of using a recipe as a guide. This is a great way to get creative and make something your own (which is what cooking is all about!). Otherwise, your knowledge of a certain kind of cuisine and the ingredients they use helps immensely (i.e hispanic...

lol thanks man.. I'll go ahead and rack and we'll see how it ends up in a few weeks.

Hey ya'll, it's been a while since i've hit the forums heavily... but i'm back and i've got a question. I've got a gallon of mead that looks like it's ready to be bottled. Should I rack this and let sit for a few weeks, or is it ok to go to bottles? Also, any suggestions as to how much...

What is your method of transfer? You shouldn't lose much if you rack it right. How much water are you talking about losing anyway ?

If it is only open to new englanders, i'd guesstimate in the 500- 700's? Would anyone think more?

I didnt find any topic on this yet... Who's excited, and who's thinking about entering? Anyone participate last year? Samuel Adams – America’s World Class Beer

I was in New Orleans earlier this summer and I loved Abita Amber. Anyone have a good recipe for this delicious concoction?

If you've got it, a massive whisk works well (I use a restaurant grade balloon whisk). Gotta be quick if the heat is on. I had a few burn spots yesterday, but nothing too big.

Very nice, i'll give this a shot. Thanks!

Yeah, I figured it wouldn't hurt. Bittering is added @ 60 mins? Or do I add closer to the end of the boil?

I'm brewing a batch of NB's English IPA. Came with: 2 oz UK Kent Golding 1 oz Yakima Magnum I've got 1/2 oz each of Saaz and Tettnang. Would it hurt the IPA to add both these? I just dont see myself using these hop pellets anytime soon, and i've had them since March. Also, the hops...

I would like to bottle 1/4 of my batch of cider and keg the remaining amount. Is there any real complication to doing this process?

This raises a question in my mind... I wonder if you could force carbonate at fermentation temps and leave out to age until you're ready to cool and serve? In any case, I just rack to my kegs after the secondary (Tertiary?). Hit it with 30 psi of gas and it's all set. I end up force...