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Welcome. I tried a friends appfelwein, and now want to make a batch as well... Looking forward to seeing your recipe observations. Cheers!

Mine pours fine with 1/4in line, and I have 3/16 shanks. I use about 6 to 7 feet of beer line. The more restricted the flow, the more you will agitate the CO2 out of the beer. Make sure that your beer was not over carbonated to begin with, as well. I have 2 kegs hooked up at once on a CO2...

Your post topic is misleading, lol. I was expecting some real cool beer lines. Sorry I don't have an answer. I have never built a coffin style keezer...

That's a great deal...

It's the same with any style tap. The serving pressure should be a little less than the carbonation pressure. This pressure decrease happens after the first pour. If you haven't poured a beer in a while, the first beer foaming will be more pronounced. You can let off the pressure at the keg...

The buffer storage solution is a combination of salts dissolved in water. The water evaporated and left the salts behind to crystallize out on your probe... It is not a problem, as long as the probe itself has not dried out. You will want to rinse it well, and re-calibrate with fresh solution.

Plant them. Bigger the planter the better... You ever seen Little Shop of Horrors? These aren't some pansy tomato plants here... They will grow. lol.

Cheers. That is an interesting mash tun. Is is dairy equipment? What is the false bottom?

Cannot contribute to your idea other than that I think it is cool, lol. I wouldn't mind trying it myself, next batch...

Make Special .66 instead of .33 Add .3 lb of 40L Add 0.5 oz Willamette at flame out. I have really gone over this recipe, and it seems good as it is... These changes are minor, as a result. Maybe they will help.

Sounds normal. The yeast will really kick up some creamy whitish/yellow colour as they ferment. This sounds consistent with your colour change.

Fry it in small cubes until golden. Drain it from the oil, then cook it like you would chicken. Don't stir it too much when cooking. Just enough to keep it from sticking. A bit of soy sauce adds colour and flavour. You can slice it into patties, and line a plate with paper towels. Place the...

Not exactly what you are looking for, but I found these: http://www.coleparmer.ca/catalog/product_view.asp?sku=0826500...

Well... There are lacto bacilli on malted grains. I suppose you could throw a handfull into the mix. Man. Brewing a true lambic is a dedicated hardcore brewing gamble, and I respect you for doing it. I think Papazian has some info in his book about sour mashing. I don't have any advise on...

There is significantly less protein and unfermentable sugars in wine and fruit musts. I don't see a krausen building.

Brew a centennial IPA, then a Cascade IPA. Then, when they are both done, drink one. Then drink the other. Then have a third, where you mix the two. Then you can have a commercial IPA to compare... If you don't remember your results, at least you will have had a good time :)

I like to rack straight into a corny keg. It's marvelously simple. If you want, you can cut about an inch off your dip tube end. That way, you will siphon beer above the sediment. Just don't disturb your kegs, once they are in the fridge, and your beer will be clear and tasty :) Cheers!

Good style choice. I find that if you brew a cream ale with a good clean yeast such as Cal Ale (White Labs) or American Ale (Wyeast), or even Fermentis US-05, and then harvest that yeast, and brew it again, you can get near lager flavour profile from this style. Best thing of all...no...

The BG-12 is a mid range burner. It runs spec with a 0-10 psi adjustable regulator, so should work well with at least 10 psi. The notable difference with this style of burner vs the high pressure BG-10 version is that if you run them too hard, the flames tend to sputter. The output orifices are...

Cheers!