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I experience somthing like this from time to time. I have recently discovered that it is because beer in the beverage line on the outside of the keg has frozen. It typically happens when I only have one keg in the fridge, or have recently put a second keg in that is still room temperature...

Filling straight from the keg will introduce oxygen into the beer. The effects are not usually noticed if consumed right away. However, many feel that you should not use this method if the beer will not be consumed within 24 hours. Counter pressure filling protects the beer with a layer of...

I am not really sure how long it will take to cool the beer. I always leave mine overnight before force carbing. I would be leary of using the deep freezer to cool your beer unless you have a temperature controller. I would be concerned that the beer would begin to freeze along the outside...

You could definitely do it with one keg, but to do 4 or 5 batches could take some time, as you need to completely chill the beer before you carbonate it. If you had access to a walk-in cooler, that would help, as you could cool all the carbouys at once. You would then transfer to the keg...

oh, I forgot to mention that a jockey box if it is properly set up pours pretty easily, but you bring up a good point that it may prove challenging to some people. However, I am sure that it will be easier and more intuitive than having people force carbonate their own beer. If you have...

If you are planning to use cornie kegs, you will need CO2 to push the beer for serving. Since you will already have CO2, I would suggest that you do not naturally carbonate in the keg. Instead, consider force carbonating in the keg. That way there will not be any yeast sediment, and no need...

You should be fine to carbonate ahead of time. The beer will not need much time to settle. I have transported fully carbonated corny kegs to many camping trips, tapped the kegs within minutes of arriving and have never had issues with foaming. It sounds like there is ice available at the...

Just move to BC. Our firefighters can have a few between 'emergencies'. http://www.cbc.ca/canada/british-columbia/story/2009/12/16/bc-squamish-fire-chief-fired.html Just don't try to stop them. You might lose your job.

I would suggest boiling some spices in water, and then adding the spice tea to the keg. This will be the quickest way to add the desired flavor to the beer. You will also be able to add a bit at a time until you hit the right level of spiciness. Good luck.

The craigslist ad seems ok, but it is not a killer deal. As for whether you can carb you keg at room temperature, yes you will be able to, but once it is cooled the carbonation level will change. You will have to set at a higher PSI to ensure that it is fully carbed when cooled.

You can release the pressure from the keg, remove the 'out' poppet and pull out the dip tube. You can then inspect it to see if there is a blockage.

I remove the hinges from my rectangular cooler mash tuns. I see no real advantage to having them, and it sure makes it easier to clean it out.

Yooper, I am considering making this with a friend for 'teach a friend to homebrew' day as it is his favorite beer. He really wants the beer to be ready by December 20th. That leaves exactly six weeks, which seems a tad optimistic. However, here is my plan: Ferment for 2 weeks at 63...

Hi Greg, Based on those instructions, I assume that your kit is a 'pre-hopped' extract kit. The instructions provided are pretty much sound for that kind of a kit, however I would use a proper fermenting bucket with a sealed lid and an airlock. You also did not mention sanitation. It is...

"Saint Mash" is pretty easy to pronounce. :)

The guy on this thread would probably custom make a beautiful one for you.

You could always add a little note on the bottle asking people to open it on your one year anniversary to help you celebrate. This will ensure a pleasant mead experience for all.

I am not sure exactly what you hope to achieve with your site, but brewblogger is a free software package that lets you store recipes, track brew sessions, and perform simple calculations. You can check it out at brewblogger.net

You can make use of the fridge that you currently have as a fermentation chamber. You just need to remove the door and build an insulated cabinet around it. There are many threads here showing people's builds of this. Then you can buy a fridge off CL appropriate as a kegerator. Problem solved.

+1 on this. I do a lot of troubleshooting in my work, and it is always useful to eliminate problem areas. If you hook up a picnic faucet and continue to have problems, you can eliminate your current faucet as the problem source. If the picnic faucet pours correctly, then you can focus...