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Everything you need to know about smoking a turkey (and just about anything else) can be found here. Make sure you spatchcock it and put the gravy stock under the bird to catch all the yummy drippings. There’s even a good section on cutting the breast, I have always done it wrong until I read...

Why on earth would you dump all that beer? I’ve never used a chonical but I always thought you waited until the trub was nice and compact before dumping it.

I’ll give you hazy. I brew lots of heavily dry hopped IPAs so I understand hazy. It’s the murky that’s off putting. But then a really light crystal clear lager doesn’t do it for me either. It’s funny how certain colors/clarity can trigger uncontrollable slobbering for some while being totally...

I think smellyglove nailed it. If you transferred plant matter that’s likely where your flavor is coming from. Let it sit cold for a while and dump the first couple pints.

I can just picture your neighbors watching you take pictures of a beer on your fence post thinking "what the hell is with that guy?". You know your a home brewer when you take professional level photographs of your beer! It's a great picture and I'm sure the beer is good but, and don't take...

Give it about 6 more hours, if you're in a time constraint or you don't see anything by then make a new one. I've had two do absolutely nothing and one that took way longer than all the rest.

Here's a tip for beginners. You're home brew will be delicious and you'll be tempted to drink a lot of it. That's ok, just be careful with drunk posting as it will likely come across as an incoherent ramble.

It took me 48 batches to finally try rice hauls. I used them in an IPA that had 1lb of oats, not a lot and haven’t had stuck sparges with this recipe in the past but thought I’d give em a whirl. I added .5lbs and wow, what a difference. My wort ran clear quicker, flowed much more freely and I...

My theory is that they have brain washed americans into thinking beer needs to be ice cold, which will make anything flavorless, so they can make a largely flavorless/aromaless product thereby reducing their need for raw ingredients. I think it tastes bad warm simply because it’s lacking in...

The only beers I cold crash are ones with heavy dry hops, and that’s really just to compact the debris so they don’t end up in my keg. I really don’t find much of a difference in clarity with cold crashing. Cold crashing isn’t magic, it’s just making the beer cold so debris sink. Same thing...

What are your hop rates and addition times? I would imagine a BIAB bag would leave enough room for convective flow around the hops but have never tried it, mine just go straight in. Pulling the bag early isn’t going to help increase aroma. I’m doing an IPA this weekend that gets a small 60...

The numbers are based on batch purging, not continuous. You could calculate purge rates for continuous if you knew the flow rate but would have to make some assumptions on gas mixing. But yes, at the end of the day we are getting to good enough because even with beverage CO2 there’s still .1% of...

A single purge at 2x atmospheric pressure, so ~15psi, will remove exactly 1/2 the air in the head space. CO2 doesn’t somehow magically push the air out, it mixes and what comes out is the same homogeneous blend as what is left. At 30psi it takes about 15 purges to clear out enough O2 to get to...

They have a 60psi PRV, that's a pressure relief valve, not the component rating. 60psi is a good enough guess though since most brew regulators max at 60psi and I can't imagine why you would need more for dispensing beer. At the end of the day though you aren't going to break a check valve with...

Electric system? 220 degrees shouldn’t hurt anything.

At least twoinfinity, maybe three.

You can use the CO2 generated from fermentation to carbonate the beer and skip the priming sugar. You’ll want to remove the beer from the yeast for serving though. Lots of people ferment in kegs and there’s no reason you couldn’t use one as a kettle too so the first part of your plan seems...

You’ll be fine. Oxidation is a real thing but not something new brewers need to stress over. Chances are a little oxygen won’t make a crappy beer.

I think the question is “if I try to put O2 in and can only reach 8-10 ppm how much could possibly get in during a transfer”. The answer is: in some cases enough to ruin a beer, in a few enough to make it better and in most enough to make it not quite what it could have been.

Why are you using oxyclean on brew day? You said you clean everything after you brew right? Just use starsan on brew day. No need to clean what’s already clean. Probably not going to help with the flavor but is an unnecessary step. I’d hone in on ferm temps. What do you use for a ferm chamber...