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I just simply don't see this working. The people who have their own 30+ gallon fermenters will also have their own equipment. I mean, who invests in a fermenter, but nothing else? I foresee a lot of lost money in your future if you move forward with this endeavor. If you do decide to move...

I made them myself out of 1" square dowel rod.

I had also briefly considered an icemaker, but I didn't want a huge one, and there weren't many small ones that got good reviews and could have a water line plumbed in. I definitely wasn't interested in a countertop one that I had to manually add water to. If you're going to build a keezer...

If there is an infection, bottling won't prevent it from continuing. However, if the film is so fine that it can't be picked up on a modern camera, I suspect it is fine. If you're unsure, pull a sample and taste it. That will tell you whether or not it is infected.

The key is to have it carbed and ready to go before your last one is kicked. This way you just hook it up and you're ready to go.

Or 13 taps after Tolkien's dwarves in the hobbit...

That contraption sounds pretty cool. I wouldn't imagine it would cause any issues. I've done it without any ill effects. Just make sure that you dry it REALLY well, as you don't want any moisture in the lines, which could then grow mold.

I would connect some hosing to a beverage line quick disconnect and then attach the other end to the gas in barb. Then mix up some BLC solution, add that to your keg, and then run that through your manifold via CO2 pressure from the keg.

I haven't updated in awhile, but I got a bit more done. If anyone is following my other thread, I finished the keezer and have six kegs on gas. I'll connect the beverage lines on Friday when they should be done (or close to it) carbonating, and I'll be pulling my first pint. The last thing I...

Your bar looks awesome! I wish I had the space for a longer bar. How long is yours? 15? 20 feet? I almost went with a dry bar due to the pain of plumbing (which I hate doing in general) with having to install the sink pump and all, but ended up deciding to, which I'm very glad I did. I had...

I haven't updated this in awhile, but the keezer build is finished. Both manifolds are installed. I have six kegs on gas. They've been on gas for five days now. I'll let them sit for the week, and give my taps their first pull on Friday evening. I put up my tap list sign: And I finished my...

Thanks. It's actually an archery range. My kids were practicing shooting squirrels with their bows. We have a 15 yard indoor range. The backdrop is made of wood and scrap carpet.

The fans were already adjusted to move air from bottom to recirculate. The fans leading to the pipes are in series. I still haven't poured my first pint on the new system, so I don't know if I'll have first pour foaming issues or not. If I do, I'll let you know, and probably ask how you did...

Lol!

No. DO NOT do this. Mash paddles should be left untreated. The oil will get into the mash.

Interesting. I didn't realize the souring bugs were so IBU sensitive.

I agree with the ugly baby syndrome thought. Look at all the posts and threads about different commercial beers that are so terrible. How these largely successful breweries are putting out beer that is just garbage, yet so many of us dismiss 'small' details such as water chemistry, tight...

The bar top is 42.5" high and the lower countertop is 36" high. The stain I used was Minwax dark walnut. If you post a build thread make sure to post a link to it here so I can follow along.

By the way, what wood did you make it out of? Red oak? If oak, keep in mind that the first few times you use it, splinters will form and you'll have to re-sand it a few times. Not a big deal... But just to keep it in mind to avoid splinters in your hand (ask me how I know).

Disclaimer: I don't brew sours, and don't care for them personally. However, if your beers are drank this quickly, I wouldn't think twice about not separating your taps, as they'll be cold and drank before any souring could take place. If you decide to mix your gear, try to make a non-sour on...