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I clean in place after every keg, and hope that I have a couple of kegs ready to go about the same time. I have a small fountain pump (200 gph from HFT) that I attached a corny keg liquid side ball lock post to the outlet tube suing some fittings from the hardware store. I attach my ball lock...

My guess is something besides wine got into the bottle and the pressure build up is due to that organism.

By reversing the polarity of the chip, the TEC can heat, too.

I'm pretty sure the MoreBeer conicals are heated and cooled with Peltier type TEC's, not Fermwrap. I believe that if one side of the Fermwrap is attached to your conical, you won't be insulating both sides. On your condensation question, I'm not sure it will be an issue. The Fermwrap should...

Welcome! I too started a little over a year ago with a one gallon kit - a chocolate maple porter. Then a one gallon "refill", then I jumped all in. Now I have a 14 gallon stainless conical, 20 gallon Stout kettle, a 20 gallon Stout mash tun, a 15 gallon hot liquor tank, two stainless march...

I drilled through the floor of the freezer for my build. I unscrewed the back protective cover over the coils, and found a spot to drill through. Then I routed my lines up through a slot in the cover.

Looks great so far. Keep us posted on the progress.

Here are my two options. First is a faucet mount. You need to have your faucets 4" on center, which may be too late if you've already built the collar. The second is mounted using double-sided tape made for automotive trim. I bought a shaped wood shelf bracket from the hardware store and...

Do the cut and weld first, then any discoloration or slag can be taken off by your polisher. You can easily clean compound out of the inside later.

Welcome. What wines are you fermenting? I started as a beer homebrewer and have now included wine and cider fermentation. I haven't found a commercial example of a mead that I like well enough to try my hand at that yet, so I'll have to leave that to you. I have to say that wine (at least...

Using soapy water is a lot faster. Pressurize the keg, spray all the potential leaking places with soapy water, and watch for bubbles. It's a five minute exercise instead of 24 hours.

I have one, and I pump sparge water through it for a minute or so at high enough volume to get a good spray, and then turn off the pump, all the while slowly pumping wort into the kettle. Once the top of the grain bed is exposed again, I switch the pump back on and go through the process again...

No, and yes. Nothing' s screwed up and yes, you're paranoid. Let it go relax, have a beer.

Cal Common is a lager, and lager yeasts generally ferment at a lower temp. Did you use a lager yeast?

My experience with a California Common (and I've only done a couple, so it's limited) is that you may have a problem in that you should have fermented at 15 degrees or cooler, and you should lager it around 7. So, I guess I'd suggest you put it in the coldest place you can above 0.

As long as your beer is still giving off CO2, you'll be fine. The CO2 will create a blanket over your beer and keep it safe. Just curious, why did you move your beer to a secondary, or why not use the glass carboy as your fermenter?

I clean mine each time they are emptied. A 30 minute (or sometimes 2 or 3 hours if I get distracted) soak with warm water and PBW (avoid chlorine) with all the fittings and lid inside. I have found that if I put the top of the dip tube into the little depression in the center of the bottom of...

You can stir some sugar (or apple juice concentrate) in just as you're serving it, otherwise it's too late.

Here's a chart I use.

Mine warn about the lid under pressure, which is nearly impossible with my kegs as the lid seals from the inside and I don't think I could possibly open them under pressure.