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Let us know if he likes it.

I just realized you mentioned 3/8 tubing..too big. You need about 12 feet of 3/16 tubing for a 12 psi pour.

Try turning down the pressure. Sometimes a slower pour can help.

Use two pots on your stove and try some Fermcap-s to avoid boil overs.

You might try doing a triangle taste test. 2 of one, 1 of the other. Try to pick the one that's different.

This is my favorite summer beer... https://www.homebrewtalk.com/showthread.php?t=449595

Here is a link to an excellent research article for this style. The link is to download a PDF file from the BJCP...

If you added the rehydrated yeast and then shook it for 2-3 minutes to aerate then I would say this was yeast abuse and may cause issues. If your using a refractometer to measure your gravity after fermentation has begun disregard those numbers and use a hydrometer.

Honey malt has an intense sweet aroma. I wouldn't use more than a pound. For my hop forward beers I use a 60 minute addition to hit most of the desired IBU then move the late additions later. Apricot flavoring might be good but I wouldn't bother with a secondary. Let it sit in primary until it...

I use 12 feet of 3/16" set to 12psi at 40f with a cheap cobra tap...perfect pours. I coil the extra line on the keg so it also stays cold. Also I squeeze the cobra tap wide open when pouring. You mentioned two things that stand out...your regulator never reads above 500psi and it sticks at lower...

8oz of flaked barley really helps head retention.

My local brew pub has a chinook smash thst is piney and delicious.

This is my favorite summer beer... Summer Citra Cerveza Version 2.0 Recipe Type: All Grain Yeast: Nottingham, US-05 Any clean neutral yeast that tolerates a cool fermentation. Coopers is my favorite if you have to ferment at a warmer temp (>68F). Yeast Starter: None, I even dry pitch (I know...

Opening the carboy would not cause significant oxidation/darkening. Many beers will appear to darken as the yeast flocculates.

My Summer Citra Cerveza is quite good in the summer. Scroll down to version 2.0 for my latest updates... https://www.homebrewtalk.com/showthread.php?t=449595 Edit: Oops this is all grain, sorry.

I entered your recipe into Brun'water spreadsheet... 5 gal batch 1.5 qt per pound mash 3.5lbs wheat malt 2.5 lbs 2 row 3.2oz Carabelge 4 oz of Acid malt Results in estimated PH of 5.3 Ca 49 Mg 0 SO4 0 Na 0 Cl 87 HCO3 0 ALK 0 So that looks good. If you want to build water you should download the...

The Brun'water spreadsheet works well for me. I get good results using it but I don't have a ph meter. I like to be on the lower end for my lighter colored beers 5.2 to 5.3 it seems to make them brighter. In my darker beer 5.4 to 5.5 seems to make them smoother. I use R/O water. I add 1/2 tsp...

It should be fine especially at 35 f but the longer you wait the greater the risk something unwanted starts growing.

Beer instructions often warn of off flavors unless you rack the beer as soon as fermentation ends. This is outdated information. There are some reasons to secondary. Fear of ruining the beer by leaving it on the yeast for a few weeks is not one of them. Also there is an increase risk of...

Use a bit of leg lube on the gasket so it will seat better. You might need a new gasket. Perhaps the rubber feet are worn and the coin trick will help?