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I'm not just stringing you along here. I am seriously interested. I was considering building something like this as the basis of a poor mans HERMs. Heat water in the HLT, run hot water out to a coil in my mash tun, and control the pump to drive this with a Johnson temperature controller. So the...

How long doe the HLT take to get to strike temp on 120 with just the element?

The blowoff was sanitizer right? You call it water but I assume that's not really what you meant. Might as well bottle no matter what the final resting place of the solution is. No reason to dump beer that most likely is fine.

How often have you looked at the water level? Are you sure it isn't evaporation? The suck back should only occur if there was a temperature drop in the carboy.

Inlet side. Safe, don't have to worry about screwing things up. But I don't have a fancy manifold, just Ts and four kegs, so I am extra careful. It is my understanding the liquid side achieves better results, but I'd rather wait longer and not have to worry about wrecking a regulator, or worse...

That being said you could dry hop in the keg and rack from the keg with a siphon if you simply need a vessel to dry hop in. But I wouldn't try and dry hop in the keg and serve from it normally. It will clog. The bottom of the keg is rounded don't forget. So the slop will just keep sliding down...

You can end up clogging the keg if hop particles fill the poppets. Also you can dry hop for too long.

Oh and much like you my wheats have always tasted great. But man that smell is annoying.

I also use WLP400. I think, and I'm far from an expert, fermenting this yeast cold reduces the spicy esters. But I'd rather give up some of them if it kills the fart smell faster. I'm brewing with this yeast again Friday for the colder ferment. I'll keep you updated.

I get this with all my wheats. Belgian and German at least. I usually don't cold crash my wheats since I like them cloudy, so I think that doesn't help. I keg, but usually after two weeks or so on CO2 at serving temps the smell is gone. I get a lot more sediment in my wheat kegs than anything...

If you had a lot of head space your airlock may be empty. A vacuum is formed by the cooling and can suck back the airlock liquid. Not an issue in itself, but do make sure your airlock is topped off before you leave.

Thanks for stopping me from doing anything stupid. It hasn't been that long and the off favors are really mellowed out. This is turning out to be my best beer I think! And this is prior to carbonation.

Yeah. As others have said DO NOT drill thought the front. If you want a simple no effort keezer just to get you started consider four picnic taps instead. The only downside is you have to open the lid to get beer. But if you don't want to build a collar your only option is to go through the lid.

Lots of lifting with my setup. But I knock out at least three batches a month.

Sabco made a Sanke with a cornie top welded onto it for a while. It's intended purpose was as a yeast brink. But I and others I know of use them as fermenters. If you can make or get a hold of one, I highly recommend it.

The maker of Star San is obviously a much better chemist than I am. But is anything with bleach in it safe as a no rinse? I already have chlorine issues thanks to my water and have been hesitant to use bleach as I figure it would only aggravate the problem.

If you plan on using one or measure strike water or mash temperatures make sure the solution you are measuring has been mixed up a great deal. The temperature gradient in a solution is a lot more than you think.

The Oxyclean Davis is referring to is Oxyclean Free. No dyes or perfumes. I use it for basically all of my cleaning, and it is amazing stuff. Soak a carboy in hot tap water and Oxyclean and it is almost a no scrub clean.

Perfect! Thanks for the help. It is relatively high, o.g. of 1.068. I Used the WLP Trappist yeast with a starter and it attenuated to right around 1.01. I usually stick to lower gravity beers, so I'll just have to relearn a new time scale. Fortunately I've brewed every weekend for the last two...

I have a scenario I haven't been able to find in the forums. I fermented a Trappist for six weeks in primary. I then cold crashed for two days w/o taking a sample. Probably not the best idea. I then kegged after the cold crash and put it back in my fermentation chamber at 70 f. I took gravity at...