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I pay $30 per 20 lb tank swap out (no worries on hydrotesting date stamps when you swap out). The gas comes to me via a route driver. I don't have to go get it, I don't have to get it filled, and I don't have to worry about the date stamp.

Out of the five years I spent as a CO2 delivery driver/bottle repair/system trouble shooter and repair/draft system installer I have never had a "bad" tank of CO2. Don't know what happened to your awesome beer with out being there to check it out but, it wasn't the CO2.

Mine has a gravity scale too that reads just like a hydrometer besides having the Brix scale. The calculations are made in the scale.

I guess I'm not following you very well. I don't understand what you mean when you say you don't have to use a calculator. My brewing refractometer has a gravity scale that reads just like a hydrometer. What calculations am I having to do that you're not?

You said "I would bet if..." I'm a little more sure and a little more experienced then "I would bet". I've been using refractometers for decades. Not just in brewing. I've used industry specific refractometers to measure things like how diluted the cooling agent is on million dollar CNC...

If refractometers are good enough for breweries and wineries its good enough for me. Its like any thing else: buy quality and use correctly and its fine.

I'm just going by what a chemist with a phd told me. I believe him.

If you put them in a secondary it will be fine with out sanitizing. At this point its beer not wort and the ph balance prevents a lot of contaminates and wild yeast from taking hold.

Don't let it get warmer then 60 degrees. No way to cold storage?

I've never used a hydrometer. I've always used a refractometer. One reading before fermentation and two readings after all activity stopped (48 hours apart). Never ever had any trouble.

I used one pound of unsweetened shredded coconut. I toasted/roasted in the oven and used a cheese cloth bag I made then put it in a secondary for a week. It was just enough coconut for 5 gallon batch of coconut porter-it had just the right finishing taste. I would think one pound in a three...

I use to have a customer in town that kept three or four of my beers on tap. The owners of a brewery down the road would come in and drink my stuff when they got off work. One of the guys was really into blending my beer. Once he really nailed it when he blended my Cherry Boch with my...

Genesee cream ale is my favorite cheep beer. buck fifty for a 24 oz can. Lone star and PBR are a close second

I've used it. But, I never use just flavoring. My raspberry beers are three pounds frozen berries and two oz of the flavoring.

every bucket I use has a plastic spigot. I ferment in them. Never a problem in over ten years of brewing with the same buckets.

I follow the directions on the yeast. SAFAL says open it and pitch it. They know more about yeast then I ever will.

an ounce of Saffron? that's a lot. Most brewers talk 1-3 grams in a five gallon batch. How did it turn out?

carbonated water, root beer, sarsaparilla, cider, any juice you want. Cocktails like margaritas aren't so good with co2-they require Nitrogen to push it so it doesn't carbonate.

Not all couplers have the same type of one way valves in them and require a washer.

99% of the times I trouble shoot draft systems for foam issues it is a temperature related issue. Commercially kegged beer likes it colder then home brewed beer (about 36 degrees F). About 10 psi on the regulator works great for Sanky kegs too. Your beer should "fall" out of the faucet, not...