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Sounds like a good investment, two vessels too. As far as selling them at some point, you shouldn't have much trouble. Sanke keg conversations are very popular. Congratulations!

Long but informative. It probably took longer to write than reading it.

Welcome! With tens years in you have a good idea how beer can be made.

Welcome to the Gang!

I prefer a blow off tube not connected to a gas port. Too small in my opinion, it'll get plugged up to easy.. I had a converted half barrel fermenter, an eight inch diameter cut out of the top. A cover fit in the opening with a gasket. It had a barbed fitting for the blow off. I put a bottom...

It's not the end of the world using a secondary. Let your beer condition for weeks even months for a triple is fine. Letting it sit that long is the hardest part. My thought is most high alcohol and/or dark grain beers should age for a longer period. They will change in flavor.

The best names I use are no names at all, just the beer style.

The first Porter I brewed I named Power Outage Porter. During my brew day we had to evacuate to the basement from a tornado, power was out too It was during my boil so I had to carefully move the kettle out of the way to make room. The next day, the threat behind us, I was able to finish brew day.

Pure Michigan, my homeland! Great choice!!

You're kicking it in high gear for your last day of vacation! Good for you, seriously!!!

I brew ten gallon batches and rarely use more than one pack of yeast. Sometimes if I'm in doubt I'll make a starter.

Oh my, that looks delicious! That would go down so easy with our heat and humidity. Brutal summer.

I buy yeast in bulk too from Rite Brew, everything else too for that matter. For me it's just down the road but I have heard shipping is reasonable. It's just a warehouse but Neil has a good stock and knows a fair amount about brewing, good guy.

As noted it's best to just let it run it's course unless you can taste a sample to be sure What style of beer are you brewing? Depending on that there might be some ways to save it if it's not really bad. I've had some less than stellar beers that have been saved with some fruit extract. Some...

That looks like a great book for anyone's brewing library! To the OP: don't shy away from older references since the basics on brewing haven't changed much. Each one of may have a different technique but we all employ the same basic principles of brewing whether extract, partial mash, BIAB and...

Great points to share! Acquiring a few brewing books is a great investment for all levels of brewers. YouTube is fine but I prefer a book. Along your previous post, a notebook for brew day notes us especially helpful too. After years if brewing I still keep notes on each brew.

Considering all the great advice you can see how a good recipe can become complicated. Getting into all grain brewing is a big step from all extract but one that most of us have made. As noted all grain requires some different equipment as well as procedures but you already have some or most of...

I wouldn't go through all that work using a secondary. I understand your idea and concerns. Transferring beer before it's completely fermented to the secondary with the fruit means it'll start fermenting again with the sugar in the fruit. Any oxygen will be pushed out along with the CO2 being...

Make sure to add the puree to a mesh bag otherwise you could plug the keg beer tube. That wouldn't be good.

Sometimes it's not easy to wait, but in most cases it is. It doesn't hurt and beer will settle out some more as it sits so there is a benefit to waiting. A wheat beer won't clear up like others but some suspended yeast will drop out.