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Maybe he's confusing the JWs with the recovering meth addicts selling magazine subscriptions?

How long has it been aging? Is it still on the yeast bed?

What was the off flavor? WB-06 is recommended for 60-75 degrees for fermenting with accentuation of the typical Wit esters at the higher end. Let it return to room temp and sit and the off flavors may age out after a few weeks. May still just be green.

I generally avoid fighting with the barb/hose issue by cutting a diagonal slit in the hose over the barb, not enough to get down and actually hit the barb, but just enough to release the pressure from the tightness of the hose and slide it off easily. Can be done with a scissor, weed snips...

Were you taking little samples for flavor/carb checks during those couple of weeks but otherwise leaving them be? Could have just been pulling beer in the lines if you weren't pulling full pints and it wasn't till you got past the "saved" beer in the lines that you started drawing the funked...

+1. Could be something missed in the kegs, or something funky in the lines or disconnects thats being passed through to the kegs once it all gets hooked up, or even inproper sanitation when you transferred to the kegs that just took a little time to grow. If you look inside the kegs is there...

a spray bottle of starsan can be very helpful for finding leaks. Also following your hand around all the edges and openings feeling for cold air. If the lid didn't seal well right from the start, the shop might have paired a lid to a keg that didn't quite match up right. I've got quite a few...

You can also look to swapping out the prescribed yeast for the recipe with one of similar profile with greater temperature flexibility. Hefes and Wit's have flavor profiles that depend on certain ester flavors, and slightly warmer temperatures will generally accentuate those flavors. A stout...

A couple likely possibilities. Could possibly be a regulator guts issue as bryce mentioned or a dying O ring on your keg. Have you had any beer purge back through the regulator or has the reg been dropped? The pressure drop could just be a result of dialing back the setting and whatevers...

Can you give a little more detailed description of the "biting" flavor?

How about when you HAVE to drink your brew faster because youre running out of spaces to put more.

Hahaha. You need a cigarette after that? +1 though. Green beer will still be green

There is a convenience of being able to interchange all your disconnects on all your kegs, but thats all it is. It isn't a necessity as long as you have enough connectors for the kegs you have. The different shapes between ball lock and pin lock could affect configuration, but that is mostly...

+1. A miter saw will definitely give you a much better product. Borrow or rent one and it will be well worth any cost. Can also usually find one pretty cheap on craigslist and it will most likely come in handy for other projects. I think I paid about 40 for a sliding compound miter saw back when...

I personnally used hard for the collar/new lid(original lid was trashed), and soft for the exterior and finishing touches. Whatever you prefer can be made to work. Different kinds of woods will affect how they stain, paint, or insulate. Are you planning on making it with a coffin box or...

what kind of setup have you got on your system? multiple regs to multiple kegs? One regulator with T's or distributors to individual kegs? Is this a new setup or has it worked in the past with properly carbonated beer? How much headspace do you have in your keg? Just cutting the gas off...

No kidding? Im from New Windsor.

+1. A few recommendations: 1. Adjust your water volume from the start based on your usual boil-off volume to hit your desired post-boil volume. 2. Mark a spoon or measuring stick with various volumes in your brew pot so you can monitor volume during boil and adjust boil intensity...

Did you chill the bottle down properly first? CO2 will escape solution faster at warmer temps leading to a more fizzy mouthfeel.

As with most things in science and art (Brewing is a good bit of both) it depends. The time required for bottle conditioning is for fermentation of the sugars added just before bottling, for the purpose of carbonating the beer in the closed pressure of the bottle. Adding more time to the...