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Yes, stirring while you sparge by the method in the video will likely increase the amount of fine grain particulate you get in the wort. The benefit of stirring during sparge is better dissolution of sugars into the sparge water. Larger scale homebrewers will generally either fly sparge...

Beer will be fine, but get some keg lube, especially for sealing the lid. A little goes a long way.

I have a bunch of the AEB kegs. I usually tighten by hand as much as I can, then tighten very slightly with a wrench, maybe 1/8-1/4 turn. With the AEB kegs I have tightened the posts by hand only and they have still held pressure, so they do not need much torque to seal. With my used kegs, I...

They work well for normal fermentation where having a good seal isn't an issue, but I would not recommend long-term aging beer in one. I use the Big Mouths for pretty much all my primary ale fermentations, use traditional PET carboys for lagers and bulk aging.

That's pretty good. I've been buying online whenever there's 20-25% off deals to dampen the shipping cost. Do they do a bulk order whenever they get enough people in on the order? Just an FYI, I have made solid beers with Avangard Pilsener, Vienna, and pale ale malts. Just got a bag of...

What LHBS did you buy from and how much was a 55-lb sack?

I spin the rollers and brush them off, then used canned air to blow off the rollers and get flour out of the crevices.

Five total One (1) 15 cf serving freezer w/ 8 kegs and 20# CO2 tank. Four (4) 7 cf freezers for fermenting, lagering, carbonating, serving overflow The smaller freezers fit 2 carboys or 4 kegs + 5# CO2 tank. I need to move to a house with a basement...

Fill with some hot oxyclean or PBW solution, soak for a while. Add a little bit of rice, cover the bottle, and shake the crap out of it. Maybe just hot detergent soak and the rice could help.

First pour test - Pilsener at ~43F, 15 psi w/ 5-foot serving line. Around 16 seconds to pour a pint. Second pour test - Hoppy lager at ~43F, 14 psi w/ 3-foot serving line. Around 12 seconds to pour a pint.

Since I use picnic taps (not faucets), and always open the freezer to pour, long lines just don't work for me. Too much clutter. I have a 5-foot serving line for when I have saisons on tap, I'll hook it up to my English and American style beers and check back in with how it pours.

Most people will suggest dropping the beer to just about freezing when using gelatin. You could remove the lager carboy and leave at room temperature for 4-5 days for the diacetyl rest, and in the meantime put the pale ale in the freezer set to 33F and wait until it reaches that temp. Then add...

What pressure/temp do you typically operate at? I can let you know how long my lines actually are when I get home tonight and how long it takes to pour a pint. I have found that the line length estimated from Soltys' calculator is a bit short for me, but I typically overcarbonate a little bit...

The amount of carbonation should not change over time, unless the cap isn't sealed. You lose some small amount of carbonation from keg to bottle, but once capped and allowed to settle (CO2 in beer and headspace equilibrates), the carbonation should stay constant. I try to fill my bottles from...

Tried this at the store today. Was a bit of a pain to get the 1/8" tubing over just one barb on a 3/16" barbed fitting (tubing wasn't heated up). If you soaked it in almost boiling water you could probably get it on with a bit of patience.

I don't have any 3/16" barbs, but I need to run to home depot today, so I'll bring a short length of 1/8" tubing to see if it might fit. I use the fitting here: 1/8 x 1/4 Splicer Need to buy a decent amount of stuff to make the purchase make sense with shipping though.

The Roeselare blend contains a Belgian yeast strain, so you don't really need to pitch another ale strain with it. You can just pitch the Roeselare by itself, and if desired, add any dregs as suggested above whenever you pop open a sour beer with active culture.

I have started to brew a variant of no-sparge where I mash at a typical thickness (in a cooler), then top-up/mashout to full volume before running off to the boil kettle. I either use the boil kettle as my hot liquor tank, or heat water on my electric range in a couple 3 gallon pots to save...

Give him the keg for free, but charge him for your help planning the party.

*Rated at 7 gpm under normal operating conditions. This is a centrifugal pump, if you lauter with a compressed grain bed, you have high suction head and you will not only get low or no flow, you will damage your pump. Most March pumps are mag drive centrifugals with same size motor, so you...