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Have you considered a used commercial slicer? I bought one from a restaurant supply store that was probably 15 years old. They had serviced it and it was in great working condition - a little beat up looking, but that's not important to me. It's a Hobart and it's rock solid and overkill for...

Not ruined, just a little hoppy.

I made a 5 gallon batch of an all grain Mexican Mole Porter. I used 12 oz. of cocoa nibs in the keg and they added a nice chocolate flavor - I would suggest you up your nibs a little - maybe to 4 oz. They don't add any sweetness, it's more of an unsweetened, almost bitter, chocolate flavor and...

That's a great book - I have a copy, too. It's definitely a well used reference for me. I just bought "Water: A Comprehensive Guide for Brewers" from the brewers association, too, and I'm looking forward to learning more about how water affects brewing outcomes. Best of luck in your recipe...

Powdered Brewery Wash - it's made by Five Star, the same company that produces StarSan. It's great stuff, and really works on fermenters, kegs, flasks, etc. I buy it in the 8# containers and use it all the time. You should wear some rubber gloves when you use it as it will dry your skin out.

I'm clairvoyant. No, really. Actually, I have a turkey fryer with the type of rack he's referring to in the bottom of it. It's designed to keep a large item, like a turkey, from resting on the bottom - not to prevent grain and husks from drifting down.

My recipes have has a TBSP or less of ground cinnamon - you'll need to do a little research to understand how stick and ground substitute for one another. I did a Mexican mole porter with 1 TBSP, and a couple of spiced Christmas ales with 2 tsp. In both cases the cinnamon was initially...

I generally add cinnamon at flameout, or in the keg. It's more volatile than other spices and boiling will drive off the flavor - which is why many folks add to primary or later. I've found that at flameout I capture most of the flavor/aroma, and then the cinnamon settles out during...

The holes in the rack in your turkey fryer are way to large to act as a false bottom - it won't prevent grain from filling the space below the rack.

I would calculate for the entire batch. If you step your starter, you can keep the volume down to a manageable level.

I'd suggest you use .5 oz Chinook at 60 min., and add your 1 oz Hallertauer @ 10 min. The Chinook will add just a little bitterness and the Hallertauer's aroma will still have some impact. Adding the Hallertauer for 60 minutes will provide almost no bitterness or aroma. Then find a friend...

White Labs California Ale - WLP001 is a reliable standard for my IPAs. WLP007 will drive your FG down a bit and provide a drier beer. Both of these will produce a flavor profile that's only a little different than SA-05. You could use a Belgain strain like WLP540. I've used it a few times...

Wash again with PBW.

I use 1/4" line and it solved my pour problems. 3/16" caused too much pressure drop. Your individual set up may be different than mine, but I read a few articles and did the calculations and found that 1/4" was the solution for my set up - and it's worked great ever since. Here are a couple...

OK val - you got me started. I've now polished 3 of my corny kegs, and they look great!! I used the gator pads from Blain's Farm & Fleet (thanks to mattyb85) and some metal polishing compound I got at Lowes. I take about 30 minutes to polish them as I empty each keg. That way I don't spend...

My guess is too small and too short beer tubing. Also, you don't mention how you carbonated. Did you set at 10psi and leave for a few days, carb at 30psi and roll the keg, ...? Your pressure seems a little low at that temp to be causing teh problem, my guess is your carbonation process, or...

First, the boil for beer is about much more than sanitizing. That would be like saying you cook a great stew for an hour to sanitize it - sure the beef is safer after it's cooked, but that's not really why you cooked it for so long. Next, wine from apples is commonly referred to as hard cider...

C - slow the ferm now and re-warm when you get back.

I wouldn't expect it to move at all.

It doesn't matter if it's before or after if you know exactly how much to add. But if you're not sure, you should add it before so that you can taste it unsweetened. Be careful no to add too much. You should pull some (four) two ounce samples and add different amounts to each sample - 4 drops...