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Welcome aboard! I used to live in Quincy, but now I'm down in Oklahoma. Need any advice, just ask!

You could always snip the tubing and get a set barbed ball locks for the gas in and beer out.

1. The point is they exist. Something I wasn't aware of until I searched. The link was intended only as showing that they exist, not as a good link to purchase them. 2. Setup fee would only be if you wanted them printed on. 3. A keg system doesn't let him easily hand them off to friends...

If you figure it out, let us know. That's my favorite blueberry beer EVER.

I'm going to be making a recipe based around the Oozlefinch. I'm looking at probably an amber ale 3.5-4% ABV, IBU pretty moderate. First pass: http://www.brewersfriend.com/homebrew/recipe/view/121088/oozlefinch-mark-1-

Update on this, the recipe was built based on what was sitting out back in storage. Name ended up being Misfire! (2014) and planning to do a similar use up the extras batch yearly. BIG hit too. Has been selling very well. Next batch is going to be a black IPA and then looking at a Porter or a...

Well it should be a fun experiment anyway! I always use 2 row as a base and then build the style with other grains. Grain bill is super low as well. I'm not even sure how you managed to hit 1.035. Let us know how the all crystal goes!

Growlers are a pour-it-into-a-glass deal. Of course, I'd recommend drinking all homebrew from a glass.

Not that I had ever heard of, but I couldn't see any reason why not. Found this on google: http://www.bottless.net/750ml_Wide_Mouth_Growler_s/632.htm

Secondary is for after fermentation has stopped, so run with that plan. I'm not quite sure what your initial plan was to be honest.

A pound or two usually. Add them with specialty grains. EDIT: and if you keep them in a separate grain bag from your chocolate malt, you can have a nice little bowl of oatmeal after!

The oats? Probably not.

If you took a wort temp of 76 at peak, I wouldn't consider temp a factor.

I'd be concerned that this would lead to bottle bombs. If the champagne yeast is able to attenuate more, they are going to eat not just the priming DME, but also residual sugars in the beer itself. I'd only repitch the same strain you finished with. Obviously, if you used champagne yeast to...

I'd toss in some flaked oats. Flaked oats make every stout better.

depends f you like how it is now. If you want it a bit dryer, you could get a pack of champagne yeast to try and eat up some more sugars.

Post a pic of it in a glass too so we can see how it's cleared.

a mix of? 001 shouldn't be estery, but I'm not sure about 002. Anyone got experience with it? And I agree that it's probably not an infection.

001 doesn't have the best floccuation and I know other people have complained about how long it takes to clear. The banana flavor comes from a very specific chemical (isoamyl acetate) which 001 doesn't normally leave a lot of. Other than strains cultured for that flavor, it's presence indicates...

Good thought, but I'm doubting that would explain anything. Even at 75 degrees, he's within the temperature range for US-05, a strain not exactly known for ester production. Add in that the yeast will only be fermenting at that rate for a short time, and you've got plenty of time for the little...