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WOW really An armpit??? LOL I think you went wrong somewhere as this always smells like tropical juice paridise when I brew it! Make sure your hops are fresh (or properly stored) and you dry hop 5-7 days. For max efficiency make sure you mill all grains well, use an acurate thermometer and...

So after using this mill a few times I noticed some grain slipping through it and into the bucket below. This is because there is a big gap on the outside of the rollers letting them through. There are metal deflectors designed to prevent this but they don't go to the edges. If I don't mill...

Lagers taste best if you ferment cool 50-55f right from the start (as long as you use a true Lager yeast). The dead yeast won't be bad for it unless the beer is on it several months.

Double makes a huge difference.

I think I am the only one here that uses a secondary on a lager lol. Really I do it for two reasons: It gets the beer off the dead yeast for a cleaner flavor (this only should apply if it is going to be in the fermentor for a long time) and second it gets the beer of the sludge for a crystal...

I have one like this and a 7/8" box wrench works. The box end of the wrench will loosen the post but not the open end.

I would say Tettnang... it is not a perfect match but it has a spicyness like Saaz IMO where Sterling and Hallertau seems to be lacking this (although great hops in a german style).

Nice score. I would have to share out a lot of the carapils as only small amounts would be used

Also do you add oxygen before pitching?

You still need to chill it before cranking up the gas or it won't carb up that fast

Most yeasts will ferment that beer in 3 days with a proper active pitch. For that beer you could Keg it right after FG if you really want. Myself? I would leave it 7-10 days from yeast pitch chill it and keg it. 30PSI for 2 days will carb it up nice with my system without agitation

I also use DME if I have it on hand but I guess brewers like a canned ready made product at hand so it saves time the day a starter needs to be made

Could someone get around this problem by adding some acid (to get the PH to a safe level) and canning? or by simply freezing the wort?

Looks nice to me

I am assuming there was some sort of yeast present on the mushrooms that made the wine. Yeast eats sugar and Alcohol is a by-product. I don't think the fungus itself does this

I fly sparge with 3 vessels but use propane and gravity.

I mill mine a wee bit finer then that and I fly sparge

If mine gets clogged at the end, I pick my whole kettle up and put through a sanized SS strainer that sits on the recieving vessel. In fact I skip the bazooka screen and just allow the wort to pass through the SS strainer from the start

Here is a link to my Styrofoam build: https://www.homebrewtalk.com/forum/threads/show-us-your-portable-travel-kegerator-cooler.338722/page-3

Resurrecting an old thread. Here is my Camping keg cooler/dispensor build Made of 1-1/2" hard insulating foam. The gas hose pops outside to accomidate any sized gas tank and the picnic tap pokes through for dispensing. Inside there are gas and liquid QC's. All pieces are bonded together...