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Two beverage connectors on one keg and two gas on the other

A five gallon keg is either 22" or 24" tall. If you are using a 2.5 or 3 gallon keg, I suppose it would work fine, but again the floating diptube is a cheaper option. What yeast are you using and how many time are you planning on reusing it, out of curiosity?

I do it sealed and under pressure (at serving pressure), so that when the time is up, it is fully carbonated.

Another option, would be to use a floating diptube and not worry about it. That would be a cheaper and "safer" option in my book.

And spray your arm down real good with sanitizer, otherwise you will need to tip the kegs pretty far and it might be a little tough.

How about tipping the keg towards the diptube and pressurize it until it clears. Or add a bit of fresh "base juice" swirl the keg and push some out then fill with new juice?

My guess that is, it would come to something even in a metric measurement. My "ten gallon" barrels hold about 11.5 or so.

Give them the recipe, help them "get it right" and ask for an open bar tab in their tap room.

I guess the next thing is to find a couple of kegs to go in there. From what I've read, they are nearly impossible (there must have been some special tool) to get open and can't be refilled and used at the homebrew level. Does it work?

They don't have to be bode dry, if one mashes in the higher end of the rage, it can leave some residual sweetness.

You should be able to find a fridge or freezer that is bad and use it for your grain storage.

After the tinfoil hat, don't forget the ever important plastic bag, or even two bags for good measure.

On a sanke coupler, one just has to use a coin between the nut and the rubber washer to seal the liquid port.

I kegged beer one day and ended up with "extra" for some reason. The beer had a metallic taste as I recall, don't remember how much I drank or what I did with the rest, its been at least 8 or 9 years ago, I had forgotten to dump the starsan out of the keg.

I made a 2.5 gallon keg of apple pie moonshine a number of years ago(apple juice, everclear and apple pie spice), I've just been topping the keg up with apple juice and everclear from time to time. The pie spice is still noticeable.

Consider just adding the apple pie spice(from the spice section in the grocery store) to the fermenter a couple of days before bottling.

This is fantastic Margarita Gose

starting with a kit might be the best plan. You can then look at the ingredients, and come up with a similar ingredient list down the road and adjust if needed.

Some people like to over complicate things. A simple solution, might be to brew a base beer, such as a wheat beer or a kolsch, then at serving add in a bit of gingerale and cranberry juice to the glass.. That way you can adjust as needed to get the desired flavor.

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