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The portions that stuck out would sweat some.

I realize that may have come across as condescending. I didn't mean for that. I really didn't think there was a way for it to fail mechanically but maybe there was something I wasn't taking into account. I guess it has to be the water supply. I think Austin may have come from an underground...

With that being said, all of our other batches were brewed in the heat of the summer as well. Are you saying there is no way it could fail mechanically?

That what was odd to me. It was 40 degrees put last night and we were using the hose. Figured it would have cooled a lot quicker. Instead it was the exact opposite. Btw, it is a normal copper coil wort chiller.

Haven't brewed in a couple of months due to moving. Brewed last night and for some reason the wort chiller wasn't getting as cold as it usually does. Usually it get so cold it sweats. Last night it was barely cold to the touch. Any idea what caused that?

Any idea why it smells funny?

Just finished upgrading to a three tap.

Thanks for the input.

3.857 lbs of grain steeped in 2 gallons of water. Grains are from a recipient kit to make a scotch ale. What do you think?

How/when will I know if I will end up with bitter beer?

What effect will that have on my beer?

Is 170 degrees to hot to steep grains?

Do you guys mean bleed the gas off of the keg when you guys say "purge the keg"? Why do that? Wouldn't the beer absorb the extra co2? I'm trying my first hand at force carbing (36 hr at 30 psi then 12 for a week) now so I thought I'd ask.

I meant before chilling for the night.

Do I have to give it a little pressure to set the lid?

Here is my plan: Hit the keg with 30 psi for 24 hours, bleed it and then let it rest for a week at 10ish psi before drinking. Any suggestions? Also, should I let the keg chill overnight before turning on the co2 at 30 psi?

Thanks. I'm going to keg it tonight and try the 30 psi for 24 hours and 12 for a week before drinking.

How was the clarity from my pic?

I hope so. Come to think of it, the kegs had pressure before I started messing with them. I remember pulling the release and hearing them let out pressure.

I guess this is why y'all brew in refrigerators.