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Cleaned, sanitized and purged 20 kegs.

10 gallons of Witbier <-- White Labs 530 10 gallons of an IIPA from Golden Promise and Idaho 7 <-- US05 I'll reuse the WLP530 for a Triple or a Quad

4604 + 10 gallons of Witbier and 10 gallons of an IIPA from Golden Promise and Idaho 7 4624 <-- Total

Once you have the mass of the grain in there it will do a better job of holding the temperature.

A bar might use it for premixed cocktails, but don't really see much other use.

Look into Fermentrack, it is super, you can put a Raspberry Pi in your DMZ and access it from anywhere. It was developed and is supported by one of the users on this forum

I wouldn't be worried. It would take a long time of continuous usage to get any significant amount would be my guess.

Then say crap as you pour the magnet into the fermenter.

I think I've been there, is it close to Grand Central Station across from the Hotel Pennsylvania?

Some do it that way, doesn't seem to help much more than minimal due to bubble size.

What that is, is a seal so that one doesn't need the fiber or plastic gaskets..

See post #4

Anywhere I can.

Which yeast did you use? Sometimes moving the fermenter to a warmer location can help.

Now that carbonation has started, when you add the hops, either in a tube or commando, they will creat thousands or millions of nucleation points and it will quickly create a beer foam "volcano". So open the keg, drop it in quickly and try to close the keg as fast as possible. If you have a...

What are to looking for?

Either way, if I remember correctly, EC-1118, the lower end of it's range is 52F or 55F degrees. You know what temperature your space is, and go from there. A quick Google search reveals - The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and...

just give it time and leave it be

Those that I have were made by The Barrel Mill for what it's worth.

the plug with two pins is the gas