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Do you get good conditioning? What's the kind of sugar that you use or what's your strategy for conditioning The keg?. How much sugar do you use?.

At room temp, or a fridge?.

Can you leave it at room temperature for a long time? I know it takes about 4 weeks to condition, but can you leave it indefinitely?

So I have room for 3 5 gallon kegs in my keezer... I am thinking of brewing a brown ale and then kegging it, but is that a good idea? And what does that mean? Should I force carbonate it and put it in the refrigerator or should I just cold condition it for a couple of months in the refrigerator...

What bag do you use? I have some but the size is wonky...

Any idea? Will it be twice as fast? Even more? Or maybe less?.

Compared to the 120 v... Currently I just use the 120 volt regular plug-in for the anvil foundry all in one and I want to get a 240 volt in my garage which I will have a electrician install. How much faster will it make the machine go? How much quicker will I get to mash temp and how much...

I have seen all sorts of ways to extract all the sugar out of the grains, but basically what I do is use the mash pipe and the recirculation pump with a no-sparge method. Do any of you who use the anvil think that fly sparging or batch barging is an important step I should be done? I kind of...

I recently made a tangerine space machine IPA clone. My original gravity was a little low so I hit about 4.5% alcohol which I like. But then the recipe said to sanitize the tangerine peals in vodka and then place them in the secondary fermenter for about 2 days, which I did. I promptly keg the...