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http://shop.greatfermentations.com/product/ss-brewtech-3-in-tc-cap-1-2-in-tc-clamp-with-cip-spray-ball/ss-brewtech Not sure, but I'd say about 1/2 gallon. I'd measure and tell you for sure, but it's in use right now and I don't want to pull the lid off to measure it out.

I purchased the domed lid with the 3" Tri-Clover port along with one of these drilled out to accept one of these to feed CO2, as well as serve as a blow-off. I'm sure there are cheaper/easier solutions, but I brew 6 gallon batches into the fermenter and figured the domed lid would give me some...

Worth every penny. I ditched carboys long ago due to their PITA factor and switched to plastic buckets, which have served me well for several years. Yet, I couldn't shake this nagging feeling in the back of my mind that I should get away from plastic and move to SST. So glad I did. Is my beer...

I would too. Since lagers require so much yeast anyway, whenever I make a lager starter I always be sure to get 2-3 brews from it by pitching fermenter slurry into subsequent batches.

Probably close enough. It would be around 1300B cells. This is the yeast calculator I use... www.yeastcalculator.com. It has never let me down. It says you need 1415B cells, which would require a 9L starter with a stir plate, assuming the yeast is a month old; however, there's no way I'd try to...

They might still be okay, but you will need to make a starter and do a smell & taste test of the resultant "beer." I guess it depends on how badly you want to reuse it and how much effort you are willing to expend.

Fridge temps will cause the yeast cells to go dormant, but they will "wake up" again once they are warmed up. It'll be fine. The fridge is exactly where you want to store yeast long-term, assuming you're not slanting and freezing.

I'd be less concerned about exploding jars and more concerned with the lids not holding a seal as the pressure increases or possibly not being able to get the rings off. Sounds like grandma has some first hand experience, however, that contradicts that. Interesting.

Have you tried this? I ask because mason jars are designed to hold a vacuum seal, not a pressure seal, so I wouldn't think it would be a viable option. I use them to store yeast and have noticed that if a little pressure builds, it can be difficult to remove the rings.

I recently brewed this recipe as an IPA and it turned out really nice. I'm sure I'll brew it again.

No, it doesn't really do anything and could actually harm your beer. Don't use it. As a general rule, don't add anything to your water unless you know why you're using it and what the effect is supposed to be. Regarding your thick mouthfeel concern, it's mostly the result of the high mash temp...

Any flaked grains in the recipe?

Agreed. It's been my experience that an authentic Hefeweizen is one of the more difficult styles to pull off. I've been working on perfecting this style for the past several years and I am not there yet, but I do feel I'm getting closer with each attempt.

I brewed a coconut porter that had toasted coconut added to the boil, primary, and the keg and didn't have any oily mouthfeel issues. Won a gold medal with that brew.

Usually, it's on the 4th keg. It's a 5-tap keezer with 4 taps on CO2 and one on nitro (the tank in the photo in the post above is the nitro tank). I have another tank & regulator that use exclusively for pressure transfers and keg purging.

Negative ABV isn't a thing. It's not even possible. You either have alcohol present or you don't. I think flars' explanation is most likely what happened, but it was most definitely a measurement error of some sort.

It's a good solution. Technically, it's just a bank of primary regulators connected with a high pressure hose. I have a couple 2-body Taprite primary regs that I joined together to give me a 4-body setup in my keezer and it works very well.

Looks good, you should be fine with that plan.

Agreed, the Flying Saucer has a great tap list and is well worth a visit. Also, check out High Cotton Brewing. They have some good brews.

Sounds like a fun trip. If you're into music, particularly blues, I'd highly recommend stopping in Memphis for a night and staying downtown (I always stay at the Springhill Suites on Main St.). Walk down to Beale Street and hit up the Blues City Café for some awesome BBQ and a brew and then...