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What about brewing a german style dark, bock of sorts, and fermenting with saflager 34/70 at an ale temp? It produces a cleaner profile than most ale yeasts would at the same temp. You could brew a dopplemock lager.

I'll rinse my keg, starsan with my spray bottle, and then make a bit of beer line cleaner solution to run through my tap. I figure that cleans out the post just fine on the keg.

Definitely taste it before dumping.

I make a solution of starsan and put it in a spray bottle. I can sanitize several kegs and fermenters with only a quart or so of solution.

Pragmatic IPA

It also tends to help with boilovers. Throwing your bittering hops into boiling wort is always an exciting experience.

This is why I come here. A heated argument on oxygen diffusion. :rockin:

http://www.brew365.com/mash_sparge_water_calculator.php

Here's a stretch... 'Pow! Rye in the Kisser"

Newfangled Rye

Where are you located? Edit: Nevermind I read the title

About a month ago I brewed up a Mocktoberfest and split my 10 gallon batch between 34/70 and US-05. They both fermented at 65 and are drastically different. The 34/70 has a crisp lager character whereas the US-05 put off some fruit flavors. I will reiterate what has already been said and...

Fairstate Co-op brewery!

15,934.5 + 10 gallons mocktoberfest + 10 gallons wethop IPA = 15,954.5

Here's a good Brulosophy article on the subject; http://brulosophy.com/methods/fermentation-schedules/

I have learned from my dad to use a sharpie and put a line where to fill your sample up to.

I was force carbonating an oatmeal stout (to be served at my wedding) at ambient temperature in my parents' basement and the picnic tap shot off the end. The keg completely emptied and shot 5 gallons of motor oil grade stout all over their basement. Oops.

Fermcap! Prevents boilovers like a charm. http://www.northernbrewer.com/fermcap-s-1-oz

If you mash longer you may squeeze a few more gravity points out of your mash but 60 min will do you just fine. I've mashed for three hours without any problems and I have a friend who has mashed overnight with no ill effects. You sparge to rinse your grain bed and extract more sugar. If you...

This is what I used to use before I started using an app on my phone to calculate volumes. It's spot on; http://www.brew365.com/mash_sparge_water_calculator.php I also wouldn't do a mash out, IMO it's totally pointless. Typical sparge temp is 170 f but people debate about cold sparges and the like.