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I can usually get 3 full (5gal) batches done with one standard propane tank. But I do have a back up tank, because I did run out once at the 20min mark. That was brutal. I usually just fill it up (not trade) at the station up the street after two batches to be on the safe side. So...long winded...

Nothing special with mine. It was a strange magazine I stumbled upon one drunken evening. Though it was "A Modern Drunkard", I added the "Eh" since I now reside in Canada....in an igloo...with my dogsled..uphill both ways from anything.. Not sure if it's still in print, but worth a look if it...

Yepers! It's worked for me anyway. I haven't had any cross-contamination yet (quiet prayer to beer gods).

I do a boiling water dump, a pbw scrub, rinse, and a star san soak for my glass carboys that I've used for sours. I also have a full set of gear quarantined for just working with them. Porous plastics will hold onto bacteria making it virtually impossible to get rid of all the little buggers.

Is that a 3gal batch in a 6gal fermenter? That aside, yeah you definitely have an infection. No one will be able to tell you what it is from an image, but I'd let it ride. I really love sour ales though... I wouldn't use your regular gear to siphon it or move it around though. I have separate...

Are you purging your kegs before transferring? My other question is, what styles are you making? I used to get that a bit with my stouts until I overhauled my methods and techniques. Also, some "unfriendlies" can most definitely survive a co2 rich environment. I sanitize any piece that comes...

You absolutely must go to the Saint Sixtus Abbey in West-Vleteren. Go pick up a case of Westvleteren12. This should not be viewed as optional. I would throw several members of my family under a speeding locomotive for such an opportunity. My only other advice would be, to drink everything in...

Personally, I plan my events around my beer's schedule not the other way around. But we've all had the occasional "I really want this ready for the event". Most of what you have here seems pretty good for a quick turn-around time (though your beer will still be pretty "green" in my opinion). 2...

Welcome sir! Our stories are quite similar actually :D I still just run 5gal batches though

I'd say it'd be fine to stay, but you do run a risk with the increased headspace. Personally, I'd transfer it to the 5gal carboy and dry hop there.

I usually let my lagers sit in the fridge for a month before I mess with them at all. Occasionally I'll pull a sample to check it out, but I usually find time and patience are your friends when trying to clear your beer without additional post-boil fining. At the end of a month, I have...

I'm in Shipping/Receiving for a soap company. Between work, school (for craft brewing essentials/business certificate), brewing every week, odd jobs/events the wife plans for me, and our 1 year old daughter, I'm lucky if I can find 20mins of blissful silence to call my own. When I do find a...

I would love to know how this turns out! Please keep us updated! I'm running several New Zealand hops experiments at the moment as well :D

10,720.5 +5gal Nelson Sauvin IPA =10,725.5gal

I would agree with Brewprint. But I'd let it sit for a week on pressure in the fridge and give all the particulate a chance to fall out. You might waste less that way. ...Though there are a lot of variables missing from the equation, so it's all guess work from here :drunk: I do have a...

I'm in! This is a great forum. I've learned so much from everyone on here! From dialing in efficiency, adjusting my water profile, to how to run an exterior beer line. Everyone is really helpful and outgoing. It actually feels pretty rewarding being able to get into the forums and help people...

I enjoy playing around with sours, so I have 2x the equipment for everything. I run a 4 tap keezer but still have 4 picnic taps as well. 2 are make-shift bottling guns (one for sours/one for normal) and 2 regular picnic taps (1-sours/1-reg). I like to be prepared for full equipment...

I wouldn't do it. I keep a separate keg and picnic tap for any of my sours. Otherwise you may have to replace EVERYTHING :drunk: If you have a kegerator, it's a real pain. If you just serve from a keg and picnic tap, then it's a fairly cheap and painless gamble to take. I'm sure there will be...

It is a tough call though, it will almost entirely depend on you and your style. Much like other folks here, I am not a slight fellow. I preferred a 21oz, some prefer 19oz, I had a buddy who swore by his 17oz...I hated that cue haha If any of your friends have cues, try them out. You'll want to...

I used to play with a 21oz Viking. Sadly, I hear they don't make cues anymore. I'd go with a 21oz (your choice of brand), but stay away from the graphite cues..unless you use copious amounts of hand chalk.