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Pretty sure the dog thinks you are crazy... :rolleyes:

I got a Komos because that is what is on my kegerator and I like it and am already familiar with exactly how it works. I set it up with duotight fittings so it runs exactly like my kegerator. So when I take that setup to a party, I don't spend a lot of time fiddling around with it since I am...

I have a 5# tank fitted with a standard regulator used solely for the "rare occasion to use for gatherings". Very convenient! It makes taking larger amounts of beer to social events so much easier. I used mine to run 4 cornies at a party last spring, was able to set, forget, and enjoy myself...

I have been using the Avantco 3500 for the past couple of years. Started with 5g batches, but the last few batches I have done have been 10g in a 20g kettle. Takes a little longer to get up to boil temps, but nice to knock out 2 cornies worth and only spending an extra 45 minutes or so to do...

I don't know, I think it is more like brining and smoking that pig into some bacon. I made a Miller Lite clone for a retirement party earlier in the year, but I didn't care for it much, so I dry hopped it and it turned out much better.

Soooo.... on a similar note, I use an old car radiator, but that just cools the water that flows through my copper immersion chiller, no actual contact of my wort with the radiator. You might consider a similar setup? It would be much more sanitary and safe.

Cyber Monday pricing on the CF10 (and all the other CFs), 15% off on 11/29, if that helps with the cost figuring...

Also, I believe you are not supposed exceed the psi of the gauges, so your supply line to the mini gauges can only be 15 psi if you swap out the 60 for the 15. I use a dual gauge regulator, feed my kegerator at 15 psi, and use the second external line for auxiliary CO2 needs which is often 30...

Sorry, I don't have a recipe for Hard Lemonade, I have made hard seltzer and also a batch of skeeter pee, but not a true hard lemonade. I am sure there is a tried and true hard lemonade recipe out there.

They are in-stock at MoreBeer, not sure if they are old stock or a redesign. I bought one two years ago and used it for a stout that I kept outside the kegerator and poured it at whatever the ambient temp was at the time, probably between 40 and 60F most of the time in my garage. I put a tap...

Get the dryer plugged back in as soon as the boil is done! Laundry days and brew days are usually both on Saturdays. :)

The orange was very noticeable in the aroma, which is likely the peel, but could also be from the voss, that actual taste was less pronounced. The coriander was less noticable, but there, and I really liked it. I might bump that up to more like .75 or a full ounce if I ever brew it again...

I made a Blue Moon Clone about 6 months ago, it had 3 oz. sweet orange peel and .5 oz coriander added at 5 min. left in boil. Not sure how the bitter orange peel would be.

Yes, for me it is rye. Due to having a 50# sack of it, I have been drinking rye beers for the last two years... my Oktoberfest this year is a roggenbier! I am finally out of the rye so I can move on to some different styles now.

Thanks! Maybe I will just start making the skeeter pee for this purpose...

I have a half a corny keg of skeeter pee in my kegerator that I am not crazy about. I am thinking about adding lime juice, triple sec and tequila to make a pseudo-rita. Do you think that would separate over time or do you think it would stay homogenized?

I thought homebrew would save a dime, It not only cost money, but time, So as I spend each, For an end I won't reach, At least I always sleep fine.

If you are in drought conditions or just want to save water, you can always go with an old car radiator and a box fan...

Now you got me thinking... I do love some sauerkraut... let a jar go a tad too long in the cupboard, but I will likely still eat it next month for Oktoberfest... Not sure if I have had a discernable difference in any batches of that ever... yes, probably the acetic/lactic acid overwhelming...

Save the LME for making yeast starters or adjusting gravity, if ever needed!