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Let's please not start in with the 'factor in the equipment, time, miles traveled, and moon phase' when factoring price per batch argument again. If I did that every time I hit the golf course, each round would cost be $700+ at the muni.

I just thought it was discoloration, not staining or oxidation. It kinda felt powdery to the touch. the first go around, I soaked overnight in hot water and Texas sun. Rinsed, but not well enough. I soaked again for a couple hours inside (and rinsed really well) and it did it. Never tried...

More OxyClean does it for me. Only an hour or two additional soak was needed in my situation. Happened in my sink once and Barkeeper's Friend took it off. You said keg, though. Can't reach the bottom without tools.

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It's friggin' terrifying!

You had me at dodecylbenzenesulphonic acid. Lots of good info. Thank you for that. I don't use Lysol for sanitizing barware - that's just weird. I don't really sanitize taps or lines either. Just clean them with BLC. I do sanitize fermenters and kegs with it though and haven't noticed any...

Follow-up question. What is Star-San's active ingredient and how does it differ? Honest question... really want to know.

Oh, damn! I guess the price went up since the last time I got some. I got 4 gallons at a restaurant supply store probably 2015ish. Maybe a testament to how long it lasts. You're right though. $18 - $20 is the best I can find today. Still worth it - I use a jigger for every bucket, fermenter...

I think it's really similar. Looks and smells the same, just not nearly as aggressive on the smell.

OxiClean + TSP/90 = PBWish. About a 75/25 mix will do well. I generally do a 3 lb tub of Oxi and a 1 lb box of TSP to make it easy. Not sure if that'll solve your foaming issue, but it's a helluva lot cheaper. StarSan smells like a wet fart and foams up too much for me. I go with Lysol no-rinse...

Ahhhhh, forums. Pretty much the only place outside of uncle Ricky getting out of prison just before Thanksgiving where an 8-year old conversation picks up like no time has elapsed all.

You got it!

Gotcha. To add to the suggestions above: Root & Rye - A bit outside or Portland, but a really cool hop farm and brewery 3 Mugs Public House - Suburban, family run, nano brewery. If you go, tell Jay M&M say hi from Texas Full Sail - Worth the drive. Otherwise, you can also get most Full Sail...

Portland proper or a suburb? Can't speak on Yakima except Yakima Valley Hops. I would load up and take some back with you.

BIAB FTW!

Why's that?

What all these guys said.

Over 500 batches in and never dumped one. I'm not saying they were all great. I just drank/learned from my mistakes and/or just kept trying the beer after a period of time to see if they improved - they didn't.

I'll add that I do this on one of my recipes. I have a pale that has a 9 oz mix of Citra, Mosaic, & Simcoe. The first hop addition is a couple ounces at 10 minutes before flameout. Then it gets assaulted with hops at different stages.

Gonna do a Mexican lager this weekend. It calls for flaked corn... I'm out of flaked corn. As I see it, I have a few options: Instant grits. They're white and less sweet and corny, but it's readily available. Regular grits. Best practice is to do a cereal mash, but I really don't want to take...