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I just did a Green Flash Hop Head Red that used a bunch of C120. Took that and a pretty tame APA to a party this weekend. They kicked the red keg in less than an hour. APA I brought home.

Let's try and get a group vote here. Curtis, I believe you did 5 gallons. Anyone have any issue with pulling 5 gallons out of the barrel now? Maybe we move up the emptying party to the next few weeks? I personally have no issue with pulling 5 gallons now.

Yep, great for starters if you don't have flasks. Smaller batches, split batches, meads, blow off bucket, etc. They are quite useful.

Oh shoot...just saw your post above. Are you still around?

+1 to BLC.

I personally ferment low, say around 62º on my ales and do a diacetyl rest with some yeasts (Ringwood as an example) and need to get that temp raised to the low/mid 70's. Having that heat source is the only way to get that to happen. Same with lagers where I need to really be able to adjust the...

that makes sense. I wasn't taking "contaminated" to mean contaminated with glutten. Makes much more sense now that you've made that more clear.

It's used preboil in the mash. What does it matter if it's "contaminated"? We wouldn't be using any grains at all if that were a concern.

Putting in, yes, but use a brew hauler and it's a pretty much no issue. To transfer I use CO2 to push to no need to lift again until it's empty.

Exactly what I use. Two way controller so I can heat and cool as needed.

Yeah, wheat's should be heavily carbed. Toss her in the fridge and pull a pint in a few hours.

Have you pulled the pressure relief valve? Anything coming out?

Not sure why you're differentiating folks that cut kegs or use them to fill. It's not the end use that folks have problems with, it's how they were obtained.

Carboy's are not made to hold pressure. Don't do it.

Oh yeah, agreed ScubaSteve. It's not an every batch cleaning ritual. Like you, a few times a year when I start noticing slower flow. To clean after a batch I recirculate boiling water w/ oxi for about 15 - 20mins while I'm cleaning everything else.

What's the fear in baking? I'm w/ olllllo and put mine in the oven on the clean cycle. I had a clog and no longer do. Yeah it changes color, but that's aesthetics and has no impact on the functionality.

Beer Smith calls it a "Temperature Mash". But it's for direct fired MLT's.

Actually, most will say it's when you're about 3/4 of the way to your estimated FG. That could be quicker than 3 weeks.

How about this...have your friend come to you!

These are quite impressive...I hate to be "that guy" and I am in no way trying to take away from your skill but my only complaint would be they are too short. I like my handles long though.