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I'm looking to keg my cold brew coffee and give it the mouth feel of a guinness. I have the stout handle and 75% nitrogen/25% c02 tank but can't get the results I want. Any help would be greatly appreciated. Here's a video of what I'm looking to do, but with a corny keg rather than commercial.

I'm making fresh fruit sodas with citric acid, malic acid, and c02. I'm trying to avoid heating the juice because it changes the flavor profile on most juices. What is the typical shelf life for a fresh strawberry basil soda for example?

My controller to my kegerator got reset and I tried going off a few posts to reprogram it and the temperature will not go down. Any help would be appreciated. Want to keep it around 34 degrees.

Alright, I have a chest freezer that will fit 4 corneys and a co2 tank. I'm going to start off with two taps and go from there. I'm going to add a collar to it and have the faucets on the front wood. I can do this part but am lost on all the hoses, clamps, regulators, etc. I need. I've been...

I was gone for 2 days, came back home and found it oozing with krausen. I just put a new sanitized one on and now there's no bubbles. Could it have just finished most of it's fermentation already? It's a DIPA.

I boiled 2 quarts of water and 1 cup dme then chilled and added a safale s-04 dry yeast packet. It's been three days and this is what it looks like now. Do I pitch the whole growler or just drain the liquid off and use the yeast?

I'm going from a couple years of extract brewing into all grain(finally), and truly know nothing about the equipment. I love to brew and will be doing this for years to come so I want to get it right the first time. I have about $2000 to spend. Any help is much appreciated. Cheers, Joe