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Don't forget to purge the headspace out after you hook up the CO2. I burp the keg 3 times.

I get overpressured commercial kegs all the time. So do the bars, ha! I turn the CO2 off and pour until it won't pour anymore. One good shake of the keg after that. That will pop some CO2 out of solution. Pour again until it stops. Repeat as necessary. Then I hook up the CO2 at 4-6psi...

Dear Cocoa Powder, Why you so hard to work with? Sincerely - Cocoa Nibs

1st beer back, heck yeah keg it and enjoy. Once you get a pipeline going you might consider a 2 week ferment/condition.

I think @day_trippr has you heading in the right direction. My process for quick carbing: rack beer to keg at room temp, place in kegerator (38 degrees) and CO2 purge, pressure to 25psi for 48 hours. Lay keg on side and gently rock for 2 minutes (3-4 times during last 24 hours). Return to...

Nice build and journey!

I chose to upgrade my kettle to a pump and plate chiller first. Saves me an hour each brewday.

I can see that, but my problem is the temp drops are much bigger. Dough in at 160 and in I'll be at 145 or less in 60 minutes. This resulted in me mashing in a cooler again...and loosing some benefits of BIAB simplicity.

Maintaining mash temp has been my biggest struggle.

Aww man, sorry @smcinco ! That's even above my Italian pay grade, ha!

@BruceH for the win! Picture taken from atop the Duomo. You are up!

My kind of place:

Looks like Atlantis, Nassau Bahamas

Same here. I brew every week but consumption isn't keeping up. I started bottling and giving them to neighbors that need a little stress reduction. I also am trying some techniques I usually don't have time for. Like secondaries, weird grain builds, yeast harvesting etc. It has been very...

The biggest discount on appliances (at Lowe's) is the black friday sale. They are 30-40% off. The best sale you will see prior to that will be their rotating "discounts". These are usually around 20%. Wait for the red tags. Also keep an eye on their "scratch and dents". I buy a few dozen of...

I have this Akorn among many others. I placed twice in major competitions with it. It's not quite as forgiving as a green egg but close enough at $300. I can get 7-8 hours at 225 without touching it.

Thanks and yes I did, 15gal Spike. It's amazing. Imagine a decoction mash with a 1 cup hand strainer...fortunately it was only a 5 gallon batch. I ended up having to gelatin it to get all the suspended solids out. And there were witnesses...or as I like to say, accomplices.

I brew every week and find inspiration in 3 areas: 1. Clones. This way I can test my brewing to the commercial guys. 2. Forum favs. There are some fantastic recipes here! 3. Sweep the kitchen. I take what is sitting around and see what happens. These are my "learning/experimenting" beers. So...

Yep, they were milled. It would have tipped me off but I was using a new kettle. Guess I got a little excited! You should have seen the post filtration process....

Dumped all my grain in the kettle to mash. 60 minutes later I went to pull the BIAB. It wasn't there... still sitting on my brewtable. Don't do that.