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My 80cf tank also managed about 5 kegs - only because I lost >75% of the gas to a loose fitting.

Sugar washes usually don't create a complex product, but certainly gives you a nice canvas to work with. I can't say I've thought about soaking malt in my spirits before, but it certainly doesn't seem out of place. I enjoy adding spirits to fresh wort, so why not cold steep? Man, honey malt...

Assuming you are just swapping the faucet itself, then there is a square profile O-Ring that does go between the faucet. Though I've had luck with reusing them if I didn't get herculean on tightening them unnecessarily.

Tangentially relevant vid.

I've not yet made it overseas to try out the wonders of fresh European beers. That said, I've only had one Kolsch that has ever stood out to me as being something better than a wheat-y pils or estery blonde. So I'll follow along and maybe try something from the knowledge this thread reveals.

Is there some scientific backing for this, or just a personal anecdote?? For the OP, my grain choice is malted Rye.

Also, the spice rack is not just an HGTV kitchen decoration.

I just call all my glass carboys "Mother ####### Heavy ### Son of a #####" because that's about the same amount of syllables as stairs I carry them up/down.

25% of the population at my work. Not necessarily a large sample size though...

Since water is relatively incompressible, it's only the (small) amount of pressurized air that would escape violently and abruptly rather than the whole container's worth.

It would mix in better hot. BUT It would create a huge foamy lava-hot sugar eruption.

I'm 100% certain that this is part of a conspiracy by parents to make their adult kids call more often.

Any tasting notes on similarities or differences? They look great!

I got a pound maybe 5+ years ago? It's been a hot minute. Without the notes (HDD crash) I recall it being underwhelming in a malty Pale Ale, but it worked very well as a helper hop in some IPAs.

So for my bacon extract, I did keep that in the fridge, but mostly because it was 2-3 weeks before I was ready to keg. I'll admit that my weakness is making beer with outstanding head, but my "fatty" beers usually fare just as well as my regular beers for head. With the bacon extract, I did...

Piggybacking on @G_robertus , the beauty of tinctures is that you can immediately taste the results. So if your current tinctures aren't enough, your choices are more intense tinctures, or more volume of tincture (or both!) When I did my Bacon Ale, it was a pound of bacon cooked and shoved...