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Welcome!

Yea that's one of the things Revvy hits pretty hard, that and racking way to soon. He is the reason I don't do a secondary haha :p

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Grats on the score! As far as replacing the o-rings Im not sure, fairly new to kegging. To regulate kegs with multiple pressures you will need a dual body regulator. From these you could add air distributors to have several kegs off those separate pressure...

A few home brewers have been known to open ferment on occasion as well as a few brewery's that open ferment all their wort. I'd say you're good :)

Sorry I cant be more specific, actually kinda new to water chemistry. That and I just follow the primer

5.1-5.5 says in the primer https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

+1 on 150 degree mashing. I usually mash around 150-152 ish

This looks like a killer recipe. I want to add it to my recipes I have in brewmate but what style do I put it under. Belgian Dark Strong ale ? I could put it under any thing really because I don't plan on tweaking this recipe one bit, but my ocd won't let me haha.

1179 and 1180. Roommate knocked it off the table and it broke. Bought another and the next batch I brewed used it and was drying it in the dish strainer. ROOMMATE gets a bowl out and ends up smacking something into it and breaks it again. Decided to buy a refractometer!

Pale malt is pretty similar to 2 row, they have different characteristics but are pretty close. They can be subbed out for each other but 6 row is a bit different and unless you know about 6 row I wouldn't use it. I'm not even gonna try to explain about 6 row because Ive only read about it once...

Oh yea I agree would have to have a pulley system, and a hefty bag from Wilsorbrew :cross: I see now that he's looking for 10 gallon batches only. 10 gallon batches can still be pretty rough without a pulley. As far as the pot goes if you wanna do full volume mashes with a 10 gallon batch gonna...

If you are splitting the beer 3 ways I'd get a 20+ gallon pot and do 15 gallon batches. With a sparge you dont have to have all the water in the pot. You could have 5 gallons or so heated and either dunk sparge in a cooler or whatever, or pour over the grains when they are draining over the pot...

I'm with the decant crowd but I cringe thinking about making a full 1gal starter for lagers. I thought about making small 1-2 gallon batches and treating it like I would a 5+ gallon batch and then pitching on the cake. Just will take a bit longer and a little more work but you get more beer and...

Yea the 6-row seems strange, don't think Ive seen it in an ipa before. My limited knowledge of it was going into old fashioned pilsners but I may be wrong. The IBU's for the IPA are pretty much spot on but it seems mainly bittering hops and not alot of flavor/aroma hops. I dont like super saiyan...

Wow 4-8 weeks that sucks. When I got my Rn license we had a way to cheat the system so to speak and we would try to pay for another test. If you passed it wouldn't let you pay the money, if it let you, you failed haha. Soon as I got out of the testing place I was calling my roomate having her...

That's like people getting "coffee" at Starbucks. If it has nuts, whip cream, caramel etc its not coffee Haha I posted this comment before reading the last 2 pages of starbucks' remarks, sorry ;)

Hey there! I'm moving back to Quincy in about 2 weeks. It'll be a few months before I get my pipeline back up and running. Once I do maybe we could exchange a few bottles here and there. Grats on passing your exam, and welcome to HBT!

Wow lol, does not look appealing

How I do BIAB water calculations is I take the amount of water I will need + the amount you will lose to boil off + the amount that will be absorbed by the grain (0.06 gallons per pound I think it is). You add all that up and that is the total water you have in your kettle. Have a kettle and pot...