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It would be cheaper to get a small ball lock keg and a picnic tap.

Also have you changed all your hoses? Anything that isn't metal should be replaced.

I would bake that sucker for an hour at 300°F. Nothing (on this planet) can survive that.

Also seriously consider a different hop choice. Something Noble or an American hybrid (Liberty, Mt. Hood, Sterling, Crystal, etc.) are all good choices for brewing to style. I enjoy a small dose (7-14g) of hops towards the end of the boil to provide an extra, subtle layer of aroma and flavor.

IMO it's a little late to use a lager yeast if you're wanting an Oktoberfest beer for late September / early October. I would try a Imperial's Stefan which is a Kolsch yeast that imparts a lot of the same character as German lager yeasts if you keep it around 63°F. It also drops crystal clear...

I would work on closed transfers first, fermenting in a keg and spunding would be your best bet. Aeration is easy, you can get an aeration wand for pretty cheap. Personally I would advise against using a thermowell unless you have a BrewPi setup that uses some sort of logic.

Honestly I am not a huge fan of cascade hops or lemons so maybe I should choose a different hop. Any recommendations? Right now I have a lot of Azacca and Liberty hops on hand but I could buy something else from the LHBS.

Has anyone used these hops? Brulosophy said they were reminiscent of Cascade. Thought they might be good in an amber ale. Any thoughts?

You can also substitute whisky or dark rum in place of the vodka, which adds some really complimentary flavors to the spice profile in my opinion. The only way I have added spices is straight into the keg using this method, but I might try splitting the spice addition up and adding them both...

IMO beer should taste good going into the keg, if it doesn't there's issues with your fermentation.

Hey we must be neighbors :mug:

When in doubt, age it out.

Buffalo Trace is really good whisky, well done. :mug:

Don't even trip dog, silicone is perfect.

Southtown or downtown?

Everyone posting above is clearly wrong, this either belongs in the "weer" category, you could also enter it as "bine".

Do you have a spare gas connector? That would work the best. I have pinlock kegs and have used a small screwdriver to depress the center of the poppet.

Can't you take it off the gas and release pressure via the gas poppet?

What temperature did you ferment at?

Brut IPAs usually have enzymes added to make almost all sugars in the wort fermentable.