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I think that knowing you mashed at 160 goes a long in explaining your "final" gravity. You have a lot of non-fermentables in your wort. If your gravity reading is stable then bottle/keg it and see how it comes out. I suspect that the mash temp is high for your recipe but if your sanitation is...

Yeah, I do that as well. Pour off a couple of ounces of very heady beer into a tumbler then shift to the pint glass. I let the foam in the tumbler settle then drink it. Cheers

Yeah, you are right about the different styles. I pour a fairly narrow range of beers but I need to remember that. I have the luxury of having a separate regulator for each of my three lines. So I can adjust one beer without worrying about the others. What do you do to chill the faucets? Cheers!

Yeah, switching the lines is easy and will tell you a lot. I use Perlicks as well and love them. Sorry about the text wall - got carried away.

Without knowing anything about your set up I have some thoughts. it has been my experience that the first pour in a while is because because the beer is sitting right at the base of the faucet and is warming up slightly. Any temperature increase will promote foaming. Once you push that beer out...

The CO2 released when you emptied the bottles into the bucket would blanket the beer and prevent oxidation. Not infection though.

For what it's worth I made my kettle from a 60 qt aluminum pot from a sports/outdoor store. Cost 80 bucks. Added a 1/2 inch valve from hardware store with silicone o-rings and coupler I bought online. Drilling the hole was a piece of cake - use a step-bit or a hole saw and use a light touch...

Yeah, I like Pisgah as well. Organic, well made, and the site is a pretty good music venue. You might want to check out the Asheville Brews Cruise. They operate van tours of various breweries. Helps solve the driving problem.

True. When faced with this problem I have chilled and fined the beer and racked to another keg after making sure I am not pulling off sediment. I then force carb.

Why are you degassing? Not familiar with this.

Asheville has been HOT lately so it is worth noting that neither Wedge nor Green Man are air conditioned. Great beer though. French Broad Brewing is one of my favorites. It's near Biltmore Village and just two miles from Green Man. And not air conditioned either. Oyster House Brewing makes the...

Fair enough.

You can carb chilled beer in 20 minutes. Assuming a keg of beer at serving temperature, use a carb chart to determine your pressure requirement. Lay the keg on its side. Connect the gas side. Apply pressure. Roll keg constantly back and forth to dissolve gas. Pause occasionally and listen for...

Try this chart from kegerators.com. Goes down as low as 1 atmosphere at 30 degrees. http://www.kegerators.com/carbonation-table.php

I am serving BBQ and the following kegs: Foothills Hoppyum Foothills Pilot Mountain Pale French Broad 13 Rebels ESB French Broad IPA Highlands Little Hump Just so you know . . .

CO2 is heavier than O2. It will blanket the beer and prevent O2 from doing the bad thing.

Fermcap is truly one of the wonders of the modern world!!

Gelatin. Works great. 1 pack Knox Gelatin in 1 cup water. Let it sit for 20 minutes to hydrate. Microwave for 1 minute and stir. Solution should be clear. Add to keg. Stir gently. Wait at least five days. Clear beer.

Geology major in college. 15 years in systems analysis and design. Now a criminal defense lawyer.

Assuming that your keg doesn't leak the carbonation will not change. Think bottled beer. If the carbonation changes then you have a leak and you need to fix that.