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I thought Chico was basically the same thing as US-05.

When I started out, I was doing extract using a 8 gallon pot, a copper IC, and ale pail fermenters, and bottling my batches. The one thing I don't think I could have done without was an auto-siphon, although I don't have a need for it now. Two years later my system is completely different (AG...

Your cooler may be gone due to the flood, but this thread and the inspiration lives on. Just wish I had space to do that sort of thing myself.

That's at least how I do it.

My grandma used to have a Concord vine in her back yard that produced some good black thick-skin table grapes. It grew fine in Halifax Co.

Seems to me like coconut would kill the head retention. Coconut has a LOT of fat in it. If you get a can of non-homogenized coconut milk (no guar gum) and put it in the fridge you can can actually fry stuff in the big hunk of white coconut oil that separates from the water. It's how I make...

Force carbing green beer will result in carbonated green beer. Force carbing conditioned beer is fine, provided you give it a little time for the newly-formed carbonic acid to balance with the rest of the beer. I force carb in a keg usually 5 weeks after brewday, but don't drink it until 6 weeks.

I've been storing StarSan in the same corny for two years. (Not the same solution obviously, but it's all that keg is used for.) No issues. I sanitize kegs now by running the liquid out of the StarSan keg to the liquid out on the target keg, and pressurizing the StarSan keg. After there's...

I just use Sun Oxygen Cleaner, the stuff is incredibly cheap. I do, however, always rinse everything down with a StarSan solution when I'm done to get any hard water residues off.

Man, bottling SUCKS. I got into kegging after my third batch and never looked back.

I don't have a pic of it, but I had a siphon mishap once and sprayed beer all over the side of the fridge.

The values that come default in Beersmith for a 10 gallon Igloo/Gott cooler are: Weight: 9 lbs Specific heat: 0.300

Out of curiosity, are you using a stout tap, what is the beergas PSI on the keg, and to what level is the beer carbed?

I regularly dunk damn near my whole arm into buckets of StarSan without issue. If it's diluted it won't hurt you.

I've made light-colored hefes on an electric stove with no issue.

Even good beers can have off bottles. I've had a bottle of something (I forget what) that was clearly infected. Tasted like carbonated Sweet Tarts.

From what I can tell I think there is supposed to be a knob there. It's a variable restriction faucet, a nice find. Without the knob you can probably use a wrench to adjust it.

I always hand crank my BC. It's a bit of work, but it's not that hard.

I've had a year-old Orval that tasted like pulped almonds and black pepper that a sweaty horse had been laying on. A younger version was a little less weird.

You been to any of the James River Homebrewers meetings? We meet at Legend Brewing Co. downtown at 7 PM on the second Wednesday of the month.