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I'm a big fan of posting something similar to http://www.catb.org/~esr/faqs/smart-questions.html as a sticky. In particular, I've seen it customized for a particular community or forum. Enjoy!

The wiki is your friend ! https://www.homebrewtalk.com/wiki/index.php/Fermenting_Lagers

It sounds like it is already dilute and may have some other sudsing ingredients. What are the ingredients in the wash?

What does the contract say when paying a keg deposit? ...or is it the same as paying a deposit for glass bottles with a caramel colored cola content?

You'd be surprised what I could fit in there!

I'm a fan of clean-in-place solutions - using a pump with cleaning solution/rinse and a rotary spray ball.

I am getting ready to move into conicals and have my eye on this. The price seems right, and reviews from the HBT community seem positive.

If you use 5/8" outer diameter (1/2" inner diameter) refrigeration copper, you can solder standard 1/2" plumbing fittings along with standard garden hose ends for only a bit more than the more common 1/2 outer diameter builds. Check out this thread for details. Good luck!

Can you pay to use a local microbrewery's system or have them brew your recipe(s)?

I use the exact yeast with the just-another-brew-day-wit recipe. It does give off some awesomely funky odors, but I am fermenting my second batch. The first batch came out wonderful. I anticipate the same for the current fermentation. Enjoy!

I ran into the exact same mishap when I purchased some barbed tri-clovers from Derrin at www.brewershardware.com. When I contacted him, he was very understanding and allowed me to swap to 3/4" barbed with 1/2" inner tri-clovers. It seems the best place to start is communicating the confusion...

I have found most most brewers who post in HBT who try something new are a little impatient/overzealous/fixated. Lagering will help tremendously, indeed. I only taste my work prior to pitching and just prior to force-carbonation. These two points help set my expectations as well as provide...

I keep mine in the primary @50F for 2 weeks, then I ramp up 2F every day until I hit 60F. It stays @60F for 48 hours. I next move it to a secondary for lagering @34F for 4 weeks. The only reason I use a secondary is to harvest the yeast from the primary for my next batch. I don't have a...

TS-13010 for $65.00 at http://www.dwyer-inst.com/

+1 on the TS - I use it on my keezers

Simply add some C02 pressure to seal the corny.

Thanks a bunch for the clarification. Now who at your company do we need to escalate your time management priorities to ensure sub-second responses to all HBT queries?!?! LOL! Seriously. Thanks!

NaOH is generally the main ingredient in oven cleaner. Use eye protection and have a bottle of vinegar near in case of accident.

I'm querying the motor itself. Is it vulnerable to small spills, etc...

+1 for the oven cleaner. Organics need caustic, not acid. I read some dolty advice on this thread from a most excellent and respectable member recommending a combination of an acid and caustic. Sure, if all you want is a nice reaction and salt water...