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There are also lots of pre-built options to choose from that don't involve anything more than plugging them into an outlet. Unibrau, Grainfather, Brewboss all come to mind and there are others I'm just not thinking of right away. I believe you can get all 3 of those systems (not 100% sure...

I'd go with the Denny's. I really enjoy that yeast in a hoppy beer, I always use it in my hoppy amber. It really lets the malt shine without dulling the hops. My $0.02.

Nope. I contributed to derailing this thread with oxygen talk, sorry about that. Back on topic.

Going to 10 - 15' lines should solve a lot of your problem. 5' is awfully short and longer lines are cheap. If that doesn't do the trick I'd find a way to seal that gap and try to keep the tower as cold as possible. You want the beer lines to be cold from the keg all the way to the tap...

Do you have a fan circulating air in your Kegerator? I've read plenty of threads of guys having trouble with foamy pours when using a tower without a fan. When beer warms up the CO2 wants to leave the beer, that creates head. The fact that your pours get better after a few seconds sounds like...

Purging kegs of oxygen by pushing out a full keg of StarSan is pretty standard practice on these forums these days. Anything less and you are introducing a lot of oxygen to your beer when you rack to the keg. I just push the StarSan from one keg to the next keg in line. It continually gets...

Ah, okay. So not a true closed transfer. I was thinking something more along the lines of injecting the gelatin into the keg through one of the posts. Soda keg, as in a standard corny keg? Yes I use corny's, what is your method?

You make the adjustment on the "Water Adjustment Tab". Set the "Percent Dilution Water" value to 100. That'll let Brun' Water know you are using 100% RO. There is another value to set in the "Sparge Acidification" tab, but since you're using BIAB it shouldn't matter for your setup.

A mash pH of 6.2 - 6.5 is too high, full stop. You need to adjust with acid to get that pH down into the 5.2 - 5.6 range. The alkalinity of your water is really high, the higher the alkalinity the harder it is to lower the pH into the proper range. I'd try a brew with straight RO water, add...

Just curious how you are adding the gelatin in a closed transfer? I've been scratching my head over this one and haven't come up with a decent, oxygen free method.

Seems pretty straight forward. The BJCP clone category is for a "reproduction of a specific commercial beer" that DOES NOT fit into another BJCP category. Think something like Arizona Wilderness Brewing - Tres Leches. It is a blonde brewed with lactose and vanilla/cinnamon, it doesn't fit...

Oh, I'm sure the yeast scavenge some oxygen, I wasn't trying to claim that is the case. What I was saying is that there isn't any data out there that proves anything either way. I think the yeast are scavenging some oxygen (because that's what the internet says happens), the question is how...

I've never once seen any data to back up the whole yeast scavenging oxygen thing. It seems to be one of those home brew myths that everyone takes as gospel. Yeast do take up oxygen during the growth phase, I don't think anyone disputes that, but during active fermentation? It would be cool if...

Good luck!

Interesting experiment. Why the balloon though? I would just use something like this; http://www.norcalbrewingsolutions.com/store/CO2-Carbon-Dioxide-Harvester-Kit.html So you can still deal with blow off, and just route the CO2 out hose straight to a keg. Keep the pressure release valve...

They won't stay floating around forever. Eventually they'll drop to the bottom of the bottles, especially once they are in the fridge for a while.

I've done a couple of "lagers" at 66F with 34/70, I've also done the same with Wyeast 2565 (kolsch). All of the beers came out fine, no ester issues to deal with, clean and crisp tasting. I prefer to use the 2565 to be honest with you, simply because I can never seem to get 34/70 to drop...

I don't mind giving it a shot. Logo's are fairly personal things, its much easier (and requires less revision) if you can toss some ideas out about what you'd want to see in a logo.

@Hwk-I-St8 - I felt bad for you brewing without a brewery logo so I whipped something up. Hopefully you like it.

Are you pitching enough yeast? IPA's tend to have a higher ABV level then the other beers you listed. Without a starter you may be under pitching your yeast and stressing them. You want to give the yeast the best chance to cleanly ferment as you can, if your pitching rates are good you may...