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sounds tasty to me. i'd go 1/2 as much citra to mosaic and galaxy, but that's purely a matter of taste.

most ale yeasts will give you better flavor a bit cooler than that. if you have the ability to keep it around 65F, that would be much better.

play some Christmas music you like. that way, she can't complain.

to re-iterate, you should also be checking to see if your tanks are actually full. 4 kegs on a five pounder is way too fast.

that hurts my back just reading it.

should also be handy to know if your supplier filled the liquid weight or skimped a bit.

i use this and some little 12gram ( i think ) co2 cartridges as an emergency back up if my tank croaks sooner than i expect. https://www.amazon.com/Genuine-Innovations-G5040-Charger-Black/dp/B000NV9CE6 Ideally, you could get a paintball tank and that adapter pc since it would actually work to...

I'd give it a few extra days to clean up, then hit it with gelatin to flocc out all that partied out yeast. the real question is can you put worries to rest enough to not imagine off flavors that aren't even there? don't let your imagination spoil perfectly good beer! modern, well pitched...

why not? what's wrong with us cheapos? if it were me, i'd go super duper cheap to get you by until you can score a used mill here in the classifieds or find a good deal of the day kind of thing on morebeer/aih/wherever else. illegal link to *gasp* another homebrewing forum...

what are you using on your glassware? it could be oily/soapy residue there.

easy to add to a keg, impossible to take away.

if you're kegging, i'd leave it as is, then adjust to taste.

theoretically, once you sanitize and close a keg of any kind it should be ok indefinitely. no need to keep an empty keg in the fridge, though.

citra would be just fine as the only hop. that being said, if you're looking for more complexity, then you might want to go closer to 30% citra to 70% whatever it is. that is assuming the other hops are also fruity/citrusy hop profiles.

i don't see a reason not to try it, provided it won't be poison.

put the lid back on and leave it alone! the only thing you're risking now is oxidation.

a few things that would help would be to list the recipe, mash temps, yeast strain, and fermentation temps.

i tend to add tincture to the glass. it's hard to gauge how much to use in a keg, but in a glass you can easily double or triple the amount if it's not enough. dry hop is the best way for aroma, but for flavor i do indeed like a tincture.

sounds dangerously close to oberon or three floyd's gumball head. it's gonna be delicious.

i just recently did a root beer for my wife and son. we used the gnome syrup, but replaced 75% or so of the cane sugar with brown sugar. i also added 6 oz or so of maltodextrin as i read it's a little thin on the body without it. big hit! they killed that keg too fast. i didn't try any as i...