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Not a problem to do what you're asking (I do it quite often), but keep in mind that as the wort continues to cool in the FC that it will create a vacuum in the ferm vessel, so plan accordingly.

Since you'll be coming down from NE, be sure to stop at Odell in Fort Collins. Odell is pretty much nationwide as far as distribution goes for their usual stuff, so nothing special there, but they always have a great selection of small batch brews exclusive to the taproom. And speaking of their...

I use straight white vinegar. Pour it in, let it soak for about 15 minutes, wipe it clean with a scrubby sponge.

Assuming gas is flowing into the keg... If you suspect the post/poppet is fouling with trub, I would depressurize the keg, disassemble the liquid post and remove the poppet. Reassemble the post on the keg without the poppet, re-pressurize and see if you get flow thru the tap. If so, you may...

Never mind, wrong forum. I've been drinking.

You'll find the absorption rate setting under Options ---> Advanced. Boiloff rate is under the equipment profile.

I agree with @Smellyglove the evap rate seems a bit excessive. Maybe lower your boiloff to 1.0 or maybe 1.1 and see how it goes unless you already know that is what your BK will boil off. Definitely lower the absorption rate... try .5 and see how that works. My Trub loss is zero, but I dump the...

Beersmith already factors the grain bill into the mash volume calculation, so total mash water + grain - expected losses will require 9.65 gallons of mash tun volume. With that said, it'll fit, but you will be pretty close to the top of the kettle. What is your expected boil-off/hour and what...

Deleted since thread moved

No. Once you add more sugar (in the form of fruit) to the vessel, the yeast will become active again.

Yes, that will work, but why not just add the mango to your primary at around day 5 and save yourself a transfer?

Your 500L Roasted Barley is actually Black Barley, or Black Roasted Barley, as it's sometimes called. What you want for an Irish Red is regular ol' Roasted Barley, which should be around 300-350L. You probably had the correct RB on your previous brews, which is why they came out as expected.

CMC no longer sells direct. Have to buy through their distributor now, which makes pricing not all that favorable.

I always wait to bottle as long as I can. I'm more concerned with oxidation and possible infection that can occur at bottling than I am with losing flavor due to age.

Interesting. I know they produce a lot of sours, but also had no idea they were the largest in the States, though if you've ever been into their sour aging area (aka the Foeder Forest), you could certainly believe it. I'm really surprised you haven't seen La Folie in your travels, as it's pretty...

New Belgium's La Folie and Le Terroir are both nice intros to the style.

Strange. I've never run into that situation before. Not sure why they would stay depressed and not spring back up. Maybe look into getting some universal poppets.

This ^^^^^

How long were they fermenting before the HVAC was shut off?