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What Micraftbeer said! The added cost of a manifold with 3 or 4 branches and the extra tubing will be well worth the convenience of not having to connect and disconnect each and every time. You can always expand your system with additional regulators if you feel the need down the road (i.e...

No advantage other than time saved. It does take a bit of practice to get the carbonation level right, but it balances out over the life of the keg. If the keg has no air leaks, the carbonation will last just like in a bottle. Many people disconnect kegs when they don't have enough lines to...

1) Get another fridge or freezer with temperature control. If you store the keg warm, it's going to age faster and take a long time in the ice bucket to chill again. You don't have to go all out on building a kegerator yet, but consistent cold storage is important. 2) You only ramp up the PSI...

I've only had one candela and it tasted very vegetal like wet leaves/grass. But I get the same thing from many fresh hop beers, so maybe my palate is sensitive to whatever that compound is. I've heard some good things about them though, very mild. An all day kind of cigar. What did you get out...

Any of you all used Boveda products for humidity control? I just ordered some of the small ones for a travel case. https://www.amazon.com/s?marketplaceID=ATVPDKIKX0DER&me=A211C28GSC458&merchant=A211C28GSC458&redirect=true

Brew Boss is a BIAB single vessel type system so you're going to end up with more particulate than you would from a traditional 2 or 3 vessel system regardless. Pulling the basket from the "mash" is not going to be the same as vorlauf & sparge. This method of recirc as it pertains to this...

Seems like a good idea for BIAB since you're not worried about setting a grain bed. I'd think you would get more even distribution of rinsing this way too since the mash bag or basket has perforation all the way up.

Well that's rad! Just the wifi control of your fridge is sweet! Consider me subbed

Glad to hear it! What temp did you end up mashing at?

That pump looks perfect for the job! And great score on the kegs! Let us know what you end up with and how it works. My cleaner is just a DIY of the "marks keg washer" essentially just a fountain pump with some PVC inside of a bucket. Works great but I can't really store the PBW for future use...

Nothin like the ol' sniff-n-sip! If it's not growing mold (super unlikely as honey is naturally antimicrobial), give it a sniff then give it a sip!

Mostly lurking here. Are you going to pump the PBW or use CO2? I would think that pumping the pbw in a cycle through the keg would only take 15 minutes or so, but heck you could leave it running as long as you wanted. It lasts quite a while, however you do lose the oxygen "scrubbing" eventually...

Stout would be good and it sounds like you're on the right track for a good beer! However I think that an old ale or barleywine might be more old fashioney

You could... but the amount of effort it would take seems pretty prohibitive when you could just serve it from the original, let alone the oxygen exposure. Why are you trying to swap kegs?

Could it be residual pbw/alkaline wash in a keg or beer lines? I've been fighting what sounds like a similar flavor in the last few batches that I've kegged. The flavor I get is this dank bitterness on the back of the tongue. It's happened on a light pale as well as a brown. A huge bitter...

Honestly, I like 3711/Belle and think the flavors from it could be perfect for what you're trying to do. Eagerly awaiting your results!

Campden, gyp, acid, etc should be fine if they were sealed up and didn't get any moisture. I might toss the nutrient if it's been a long time.

I've been trying to do the same thing pmatson! If you're going to use a diastaticus yeast like Belle (great flavor) it will always be a monster and continue to ferment throughout the beer's life. You're going to want to mash really high and drink the beer fresh or it will thin out and you'll...

+1 on the tap! I think just the impression of beer on tap feels more professional and therefore "safer" that an unlabled mystery bottle. I've noticed the same impression even with my craft beer friends. "You have your beer on TAP?! Wow, can I try it?" versus the suspicious look at a brown...

Personally, I think the main priority of salts in the mash is to stabilize your pH. I use bru'n water and sometimes compare with brewer's friend to get my estimations, and then measure with a pH meter at about 15 minutes into the mash. Additional salts can be added to the sparge water as needed...