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Wow, this is gorgeous. Definitely inspires me to upgrade!

I would suggest adding the Hallertau hops at the start of the boil for a more balanced flavor. Adding hops (in my experience) during the final 15 minutes does more for aroma than flavor, imparting a sweeter beer.

Kinda Blueberry wheat from Boulder. Six packs were $2.99 the liquor store. Same price as Windex.

So after carbonating with Co2 and not depressurizing, you would recommend letting the kegs sit in a basement...so refrigeration isn't necessary?

For some reason I was thinking the extra Co2 in the keg headspace would affect the beer negatively. Just a thought, no backing behind it. So don't depressurize?

I'm looking to store multiple kegs of varying styles for longer than 5 months. The plan so far is to carbonate the kegs, depressurize um', and allow them to sit refrigerated for the time until they get hooked back up for dispensing in August. Whaddya' think?

No refrigeration. Lights and tunes of course.

I've agreed to do the beer for my best buds wedding; here's a previous post explaining the circumstance in more detail. A bit has changed with the lineup and procedure since my last post, but it's still the same idea. https://www.homebrewtalk.com/f14/brewing-wedding-305916/ Here's my...

I don't think the spigot would ruin or make a beer. Although in the long run, invest in a glass secondary if you plan on aging often.

Wine and Hard Liquor are out of my hands. I'm assuming someone may bring a stash of Old Thompson Whiskey and Dimitri Vodka. If 75 people have 3 pints each that's 28gallons of beer. It's going to be a three day event at a beautiful forest preserve. I'm still contemplating just bottling...

My brother and a friend bought an old restaurant and renovated it. We found 9 pin lock kegs in the basement and replaced the O-rings. I'm going to use them for the event, and give away the extras to some buddies. I was originally planning on bottling the beer, but got lucky on this front. My...

So I've taken it upon myself to brew the booze for my best buds wedding. There's going to be ~150 people attending, of which I assume 100 will have a pint. Here's what I'm working with: -10 Corney kegs = 50 gallons o' beer on the wall. -1 5lb Co2 Canister to hopefully last 10 kegs for...

This looks absolutely intriguing! To address sanitation, I would make sure to clean out the guts in a super clean environment, with clean tools. It's only being exposed to nasties after you pop the top off of it, just be careful when cleaning.

You'll experience additional sediment in your bottles, which could be minimized by careful handling during bottling. Let the primary rest after transporting it to your station, and siphon quietly. Don't expect a clear beer. As for flavor, maybe an additional squashy flavor from the lengthy...

Did this ever go anywhere? I'll be moving down there this fall.

Pt, Do you do a 90 minute boil with the pils?

I'm also looking to sweetin' this up a bit, maybe 1/2oz tetts @60mins 1/4oz tetts @15mins

So I'm looking at: 4lbs 6-row 1lb Munich malt 3lbs wheat 2lbs dark wheat 1/4 lb chocolate malt 1oz tettnanger @60mins 1/4oz tettnanger @15mins weihenstephan 3068 Wyeast Looking good, or do I need more Munich?

Why is it suggested for me to boil my 2/3 cup of priming sugar in a bit of water before adding to the bottling bucket? Is it necessary? Thanks.

Any light beer is automatically prone to off flavors, considering it's light, and it wont hide mistakes. You'll taste a minor infection or "mess-up" much quicker. I'd suggest brewing something besides a pilsner unless you're comfortable :) Something brown/amber. There's plenty of great pils brew...