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Just saw this reply, hadn't been active on here in a long while. Current pandemonium has giving me a little extra time, I can post some pictures later but for the most part I am back in business. Brewed my first beer in a year this weekend, looking forward to tasting it in a few weeks.

Got busy and forgot about it. It is a 17 gallon tank set up for home brewing. Used it only a few times because I didn't have a good way to temperature control it.

I have a 14 gallon in one of my sheds in La Porte. Will check on it this evening and see what it looks like.

Frozen huh? Didn't even cross my mind, but would explain your problems. Try and set your kegerator to 38-42F; ice cold is only good for Coors Light.

That (video) shouldn't happen with a corny keg unless it is empty. Subscribed as I am curious about the outcome of this. I think your coupler o-rings or the keg itself may be defective. You are getting your gas mixed with your liquid, like if the plunger is only pushed half way down. Good luck.

Extracts don't need to be boiled, why not just add them into the wirlpool at the end?

I use my old Mr Beer: https://www.mrbeer.com/lbk-fermenter You can also find 1.5-2 gallon glass tea pitchers at Walmart under $20 each. You could also find food safe 1.5 gallon buckets at most HBS and online retailers.

I just store mine in standard 5 gallon water bottles you can find on every work-site in America. Don't know the shelf life, I have used them over 6 months old before without problems. High volume pressure tanks are expensive, I got my entire RO system for less than they want for a 14 gallon...

30 minute isn't all that long, most of mine take about that long to cool to pitch temp. I use pilsner as my base grain and do not get DMS flavors. Boil for 90min without a lid and cool in under 30min and you should be fine. The only other thing that I can think of is grain oxidation, being...

We need to look into what is common between the brews. Did the grains come from the same sack/store? Did the hops come from the same package? Equipment clean and well maintained? Could it be a water issue; not sure if we talked about water yet in this particular discussion. This is my best...

Most Hefe yeasts have are medium abv tolerant and have a ceiling of 10%. Imperial Hefes aren't really a very popular style, usually brewed in limited quantities rarely exceeding 7%. Maybe look into "Weizenbock" recipes but leave out most of the dark malts. Anyway, I would recommend you design...

Tell us about the beer you want to booze up. Like the others said, you need to increase the OG by using a ferment-able sugar of some sort. Simple sugars will booze it up and dry it out at the same time. If you choose instead to bump up the malt backbone, it may require a bump in hops to...

Took a few months but I got it all fixed up. Added a door, changed the wall color, and painted the concrete. Just a matter of time before I am back to normal; pretty much everything that could go wrong went wrong, so it took a while.

Lots of people build double air locks with mason jars to keep this from happening. Some people use balloons. I pressure ferment, but use a water filter housing to protect against suck back and blow off.

You don't want to purge inverted in the cleaning position; C02 is heavier than O2. It may be useful on the gas line for keg purging but you don't need to hold pressure to purge, CO2 will sink and everything else will find its way out. I suppose it wouldn't hurt to have one if you want to...

I don't have any valves on my coupler, just on my manifold. My manifold has 4 valves: liquid line of coupler (out), gas (in), hot water (in), pump (in). The coupler valves are probably more useful for purging/filling the keg than cleaning it.

Mix with RO water and it won't go cloudy, mine stays clear for over a year stored in a spare keg. RO water is $1 for 5 gallons around here.

That is a lot, my guess is that you got a wild yeast infection from the second hand equipment used previously for sour beers and then you bottled early. For all this stuff to be in suspension when you bottled, you had to have on-going yeast activity with a low flocculating yeast. Wild yeast like...

Unless there is a bunch of adjuncts in the kit like sugar, beer yeast won't usually get as low as 1.005. And it is very unusual for a beer to get down to 0.900. I would put your second hand equipment through rigorous cleaning; previous owner may have made sour beers. First remove any visual...

I live in Houston, it is either hot, wet, or hot and wet here year round. I keep mine in air tight 5 gallon buckets with gamma lids. My grain is still good 5 years later. I also use a mylar bucket liner with oxygen scavenger packs, not sure if that made the difference or not. Water/humidity is...