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Keg (you know your going to end up there anyway some day) and bottle a six pack with the excess from the fermenter. That is how I started and to my palate kegging wins every time in a taste contest. I do 2 liter bottles now with a carbonation cap for my excess beer because I even like that...

Voss is my choice when I need a quick turn. Lutra always give my taste buds a barn house funk. Others seem to like it though.

No it won't dissolve. Yes it will gum up your lines. I put 3 pounds ( actual marshmallow ) in a 5 gallon batch and barrrrrley got a hint of marshmallow out of it. I put water in a pot and slow cooked them down into a syrup then added the syrup to the fermenter. I took for ever to get them to...

I'm with @IslandLizard. Get set up in the house if you want the best quality beer.

I tried a very light toasting once and had a similar result. I was looking for more fresh coconut and got essence of coconut. If I didn't tell someone it was in the beer it could have went unnoticed. The browner the toast the more flavor you get.

Real coconut as I described earlier is the way to go. Cocoa power works for chocolate as well.

I think he is referring to the carbonation level in your keg and how distance and back pressure affect things. With 10 foot of line most of my beers are carbonated to ~12psi. With a shorter run of hose I would get a bunch of foaming.

Hard pass! Sounds like this brewery may have launched to soon if they are reaching into the homebrew community for recipe help. That said I know a brewery that I can't recommend and a home brewer on their staff said that he gave them a recipe and with the upscale and their process that it wasn't...

Out of curiosity could a person just use normal barb type fittings/valves/regulators with EVA tubing? Shark Bite push to connect plumbing fittings are a none professionals way of doing plumbing IMO and I've always looked at these fittings with the same negativity.

These are a couple things I built to use on a home brew scale but they were built with next level in mind. Have been using both for 5 years at home. 57 foot 1/2"ID counter flow chiller, and explosion proof grain mill.

3rd year Comet on the left and 3rd year Cashmere on the right are doing well. My second year plants are not nearly as robust but Centennial on the left and Cascade on the right are close to harvest.

If your part doesn't work out this part should work. Here is a little diagram on one I've got sitting around. This one is for compressor sizes 1/4 through 1/3 HP. There are others available if your compressor size is different.

If you have any local breweries around they would probably have interest in doing a wet hop beer and would likely help harvest to get the fresh hops.

https://www.amazon.com/gp/product/B008YDSH6E/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 This is what I've used to fix the same problem.

I'm imagining all you guys road tripping with you kegs seat belted next to you.

I had a Spaten Festbier last year at a Hofbrau tent at a theme park. It was on the menu at an Oktoberfest but was light in color and delicious. Oddly we went back this year and it was still listed on the menu as an Oktoberfest beer but it was not the same beer. This year it was a Marzen but...

How long would @SanPancho and/or @Wayne1 feel comfortable leaving cleaned/sanitized/purged kegs at room temp or in the walk in cooler in the brewery before filling? I don't know if I'm just a freak but I want to have freshly sanitized kegs relatively close to filling times probably under 24 hours.

Yes on a sink. The more compartments and side boards the better. I've got a 9'+ 3 compartment sink with side 2 huge side boards. I consider it one of my most valuable/used pieces of equipment.

Pine, dank, resinous, and maybe a touch of citrus if any at all is what I think of when I think WCIPA. I think the OP successfully made a Neipa that is still hazy at 40 days. 👍

If the tops look good I wouldn't sweat it. Some of the bottoms of my Cascade look pretty rough but the tops are rocking.