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First time night owl here, loving this thread. Haven't brewed since the start of the new year. Work, child, school, and just about everything else got in the way. Hell the kegerator even went dry. What self respecting homebrewer runs out of beer? Some things started letting up a bit so I'll...

The basement's one thing, the garage is a whole other kettle of fish. My wife's new car has about 3000 miles on it and is sitting in the driveway. To be fair, kegs shouldn't be left out in the elements. Cars are way better at that. Probably.

Technically your fermentation doesn't really need to "finish up" anything if you've hit terminal gravity. The yeast are still active cleaning up some unawanted flavors but if you're worried about bottle bombs and the like, it sounds like you're in good shape. Now if you wanted to up the ABV to...

Right on, thanks. I've got my secondary regulator and manifolds in the keezer right now but they sure do make things cramped. That's a much better solution.

That is a pretty slick setup. Dumb question but did you drill a hole in the collar for each gas line?

Best guess is you beer will probably be fine, but it'll be a real bear when it comes time to rack/package. Before packaging you could cold crash it and/or use gelatin to help drop most of the solids out of suspension. I'd probably do both then very carefully rack to secondary to do any dryhopping

:off: Save it for the "men who don't pee" thread

Stab in the dark here but I'm guessing somewhere along the line someone spilled something that gets more obvious when it's heated up. Is there anything odd looking in the access panel?

Not only did it keep you in beer for a few days, she's also your ticket to the HOV lane. Expertly done

I'm just impressed you were able to find room in the car for a keg and a co2 tank. Ours is usually packed so full we barely have room for passengers haha

Veggie dinner. Spanakopita, zucchini fritters with a dill yogurt sauce and tabouleh. Sure was tasty but I need to work on plating.

Did you survive the weekend?

This little gem is in northern SC

Funny you say that, I've always used kielbasa or some kind of summer sausage instead of chorizo. Just makes more sense to me

Had some home made sauerkraut that was taking up too much room in the fridge so made some sauerkraut soup. Sounds like itd be a terrible idea but I swear it’s delicious. Loosely followed this recipe based on what I had on hand...

I've done that too. Beer turned out WAY too roasty for what I was going for. Didn't realize it until the day after I bought it and went to mill the grains.

Dumb question but when you say "cloudy haze" do you mean actually in the beer or are you referring to the cloud of C02 that sometimes sticks around after cracking one open? If it isn't that, a picture would help

That's the best part of the hobby...that and the beer

Sour hops sounds like so BS marketing strategy a BMC company would use "Not only do we triple filter and cold brew our lagers, we use only the finest soured hops to balance out the bitterness." Plus the cans change color when they're cold!

As for the secondary question, I guess it depends on how your LHBS owner was defining "better." If better = clarity then I might agree with him, but 1) clarity doesn't always have an effect on the taste or aroma of the final product and 2) cold crashing and careful transfer before packaging can...