homebrewandbeer.com

is your local charlestown or mayfield?

Oh well at least its not much over the high range.. No explosions hopefully..

Thanks for the help Boonie

Wow i think i used too much then.. I think I ended up with about one and a half cups.. Should be interesting.. I'll keep them in an enclosed box

I read this guide http://oz.craftbrewer.org/Library/Metho ... uide.shtml

And 120g seemed the go.. ?

Hey guys

I am lacking a set of scales to measure my dextrose with in a first attempt at bulk priming..

Does anyone have an idea as to how many cups/mLs 120g of dextrose would be?

Thanks, Bill

quick question.. can i rack from my primary straight into a keg and bulk prime in there? ie wait a 3 months and then tap it with the gas on pouring pressure?

I'm not sure I use a mix that my home brew shop bags themselves.. Maybe I should stop.. Its supposedly dextrose and malt though...

I had two friends who couldn't burp.. One of them now can and is delighted with his new talent

If I was to feel bloated after having a few homebrews, would the likely cause be over carbonation?

Do you keep your dry yeast in the fridge until the day you are brewing or is it ok in room temperatures?

Hey guys,

I just got a hold of some second hand gear including a pull down tap and stainless steel ball lock fittings. These both have a lot of grit and grime in and around them and I was wondering how to go about cleaning them?

Should I use the Brewcraft keg/beer line cleaner I have or something ...