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Did not know that. Just about all the 20 lb propane tanks I've seen towards the end of their date look like they are ready to be melted down. What is the rough cost of re-cert?

If you like Scotch whisky you can buy peat-smoked malt from your homebrew supplier. Depending on how much phenolic character you like up to 100% of the grist can be peat-smoked. Blend with a nice Scottish pale malt like Simpson's Golden Promise to make a milder product. Like Gnomebrewer said...

Just about any pressurized gas cylinder has an expiration date. If you use bottled propane those are dated as well. The home propane cylinders used for grills and cookers are disposed of when the expiration date is reached while the heavy, industrial cylinders for CO2, O2, welding gases, etc...

I mash @ 146F/63C for at least an hour. If you are an all-grain brewer there's no reason to use sugar. Use your knowledge to its advantage and make real whiskey. While sugar is wildly popular on the distilling forums the main reason is because most of those amateur shiners have no clue how to...

Fermenting on the grains is a friggin mess. You can do it and it is a traditional method with the old time American moonshiners but making a distiller's beer in the same manner you do a drinking beer (sparging & running off the mash) is a hell of a lot easier and cleaner. Scotch whisky is made...

A longer boil time will deepen the color of a beer but I don't see any way you are going to get to the color of a stout from 100% pale malt with that technique.

Try Willamette hops. To me they always had a metallic/old penny taste.

Yes you can add this to the charge for your next run.

The puking problem could be due to your kettle being too full or your heat being too high. Runoff from the condenser should be crystal clear until you get into the tails. Re your distiller's beer: Did you ferment on the grain and also charge your still with this mixture? If the wash was...

One big difference here is that there is no federal tax on cannabis. While there are regulations to be met on site requirements and meeting guidlines for producing a consumable product the federal liquor laws are mainly about making sure the excise tax on alcohol is collected.

Looks to be quite drinkable but here are my thoughts for what they're worth. I love Weyermann Munich malt but it does seem to be a slightly unusual choice for a British style. You already have 10% crystal malt in the grist which to me is on the high end for that ingredient in a bitter. (I'm...

I'd lower the mash temp for a whiskey wash. A lower temp will lean toward a higher ratio of short chain sugars and maximum fermentability. I like 144F/62C for 90 minutes. You're sure the rye is malted? That could make a difference too. Rye kernels are smaller than barley. If they were milled...

What it your batch size here? I'm guessing based on the water volumes listed it's 5-6 gallons? Comparing your expected OG to that will help getting a better answer. Many, though certainly not all, conversion efficiency problems are traced to a poor grain crush during milling.

You can measure ABV but not with a standard hydrometer. An alcoholometer will measure alcohol in the distilled spirits but I don't think they work at the beer/scale of ABV. By taking gravity readings before and after fermentation you can get a good approximation of ABV. Yes dissolved products...

Suspended solids don't affect gravity readings. What are you using to make your measurements?

Late to the party but here's my .02. You are overthinking this and unnecessarily complicating what should be a very simple beer. Good UK pale malt, a touch of crystal malt (UK preferred), and a bit of adjunct if you like is all you need for the grain bill. I'd stay with UK hops and use only...

Assuming you have a good quality German dark Munich malt you don't need, or want, any of those.

Malta beverage makes a very good yeast starter solution. Goya is the most common brand but there are others. Many big supermarkets stock it and you can also find malta at markets that sell Mexican, Caribbean, and African products. Dilute two parts malta with one part water to yield a roughly...

Yooper explained the tannin thing very nicely in an earlier reply. Many homebrewers get hung up on the temperature thing but it's only part of the equation.

You are starting your mash at the main conversion temperature. After 30 minutes most conversion will already have been completed. A typical, and certainly a traditional decoction mash is started a lower temperatures well before starch conversion has been completed. Apples and oranges here...