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That looks like a 12.8 gallon Golden Gate keg. You could use it to keg beer, or you could even ferment in it.

I have a 5 gallon batch fermenting now with a pound of raisins added. Not sure what the result will be...

Grolsch. I want the flip-top bottles, but dislike the beer.

I've used it to make Wit. Have you ever tried Hoegaarden or Blue Moon? The recipe I used was something like: 47.5% 2-row 47.5% unmalted wheat 5% oats Zest of 3 oranges (late addition to boil) Some corriander (late addition to boil) I hopped it with Tettnanger.

I'm Canadian and haven't had any run ins with our cops. I have had a couple while driving through the U.S.A. however.... Once on a trip to Florida, I became a kidnapping suspect in West Virginia and was held at gunpoint by the cops for over an hour. It was a case of mistaken identity, as I...

Very likely. My beers are rarely carbed in such a short time.

Help what? Your beer is fermenting according to your hydrometer. Why would you pitch more yeast into a beer that is fermenting? My guess is that you have a leak somewhere on your bucket and the CO2 from fermentation was escaping without bubbling your airlock. Wait a week and take another...

Where I live, an employer is under the obligation to provide a safe working environment for his employees. Part of that would be a smoke-free environment. Maybe it's more about employee health and safety rather than telling them how to do business.

"ziggy zoggy ziggy zoggy oy oy oy"

I broke a carboy full of red wine not too long ago. I was more upset about the mess than the wine, since we had just moved into a new house. I'm very careful now. For the most part, I don't carry carboys around. I just lift them from the floor to the table. I also never shake them to aerate...

100% normal.

Unmalted wheat is used in some recipes. I use it in Wit. You need a certain amount of malted grains to get conversion. Other unmalted grains or adjuncts will also be converted. For my wit, I use about 47.5% malted 2-row, 47.5% unmalted wheat, and 5% oats. I get conversion with that.

I'd probably siphon it back to the sanitized fermentor and let it ferment until it is finished. Then you can add 3 oz of priming sugar and put it back in your barrel to carb and serve.

I'm in Ottawa and the LCBO by my house has the DFH 60 , but not the 90. I'd like to try the 90 at some point.

So why do you want to punch a baby?

Yes, what you proposed seems perfectly reasonable to you, and me, and probably a lot of other people, but it's the shop's prerogative to decide whether they want to strictly follow their return policy or to follow your suggested resolution. It's not your prerogative. It's theirs. Who knows...

What about a carboy cap?

My friend is a realtor. While I agree with some of the posts about realtors being overrated, they also are able to offer value. Many people like me are clueless when it comes to things like home staging. A realtor can help or point you to someone who can help. I have to call BS on the CMA...

Actually, I see it every Friday and Saturday at my place :D A peel is as common in the home of a pizza snob as a craft beer in the house of a beer snob.

Thanks. I can't tonight, as I'll be at a friend's place for beers. Tomorrow night I'll try this.