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Each fermentation will produce another SCOBY. I used to make ACV and learned that the hard way. Used a 1 gallon jug and, when I drained off vinegar for use, would replace it with already fermented cider. After doing that 4 times. I had 5 SCOBYs in the jug. The oldstr one had grown so thick that...

I used a Victoria mill for several years with good results. I've had 2 roller mills since and my mash efficiency hasn't increased more than a couple of points.

Many ferment in carboys. Just make sure you leave plenty of head space. If I understand you correctly, you are considering using a bucket for secondary. Unless you're bulk aging, there's really no reason to transfer to a secondary fermenter. It does nothing for the beer and opens the door for...

80% Pale 2-row, 15% Munich and 5% White Wheat for an estimated OG of 1.065. Bitter with Columbus to about 30 IBUs, add equal amounts of any combination of the hops you list at both 10 and 1 to bring to a total of 70 IBUS. Dry hop with 3 to 4 ounces of any combination of the hops listed.

I'm sure different brewers use different procedures, so I'll just tell you mine. I turn on the pump and begin flowing wort through the Norcal whirlpool tube with 15 minutes remaining in the boil, the same time I drop the IC in. This, to sanitize the pump and its plumbing. At flameout, I begin...

Or use lean ground beef instead of sausage to make SOS.

Yes, you can. Seasoning the beer is just fine after kegging, as is adjusting pH. Just be sure to dissolve the salts in water water first or you might create a volcanic event.

That would be flow control faucets. I've heard good and bad about them. I might be worth your while to try them with the existing lines if they aren't crudded up.

There's a problem with you volume measurement(s). Physics wins this argument every time.

Not quite that simple. You really need about 10 feet of beverage line between each ball lock connector and shank to prevent foaming issues.

Williams Brewing and Yakima Valley Hops. If I need something other than ingredients I shop several others and may order some ingredients to get the total up to a level that qualifies for free shipping, discount, or some other promo.

I'm good with doing what sells, but if you have 6 or 8 IPAs on tap, please make one of them a crisp representation of the style.

I'm not a fan either. I really don't care what they call it What does piss me off is when you order what is purported to be a double IPA from the menu and they bring you something that looks like spoiled orange juice. Another thing that I don't like is going into a brew pub that has 6 or 8...

8 years with the original plastic QDs. All original, just disassemble, clean and reassemble every few months. Don't know the brand. They came with a 2 faucet tower setup I got from the Keg Cowboy when he was still in business.

Just over 11 years and never dumped a batch. I did have one dump itself when the inlet hose popped off of my chiller :)

I use a brew bag in my mash tun. Suspending the bag off of the bottom after the initial draining allows for more complete drainage and reduces grain absorption to that of BIAB. Once I remove the bag, I pour the remaining wort into the boiler. Using a bag also allows you to mill the grains finer...

I've found that assumptions are more often wrong than right. Especially on forums, where you can't even assume that the OP has given you real information, or numbers that were pulled out of thin air.

That would depend on OG.

If you're in a hurry to drink the beer, I would suggest that you use a highly flocculent yeast. Otherwise, patience works well. When I used 1056 0r US-05, I found that it took longer than I wanted to wait for the sediment to compact and become stable. The solution was using BRY-97 or Mangrove...

The only lager yeast I use. With 34/70 you can ferment clean lagers in the high 60s. If you prefer to ferment cold, the small volume of rehydrated yeast can be cooled to lager pitching temperature in just a few minutes. Once you stir the yeast into solution after sitting for 15 minutes, just...