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It is pretty tough to estimate this. That is why the easiest thing you can do is just leaving your CO2 on at serving pressure and serving temperature. That way you don't have to worry about how fast or so the CO2 is being absorbed. In a week or two, your beer will be properly carbed.

Hop dust, for lack of a better term, is very harsh and bitter. Assuming that you had little hop particles in suspension, that could very well give you the sensation of bitterness. I have a feeling that the bitterness will be gone once you carb and chill your beer since most of the particulate...

I left spent grains in my cooler mash tun with the lid ajar for about 24 hours this weekend prior to cleaning because we had to run out of the house to get to a concert. Day 2 grains smelled very much of vomit, and I didn't enjoy the cleanup at all.

I take mine apart every time I kick a keg. Sometimes there is some gunk in there, so I am glad that I do. What kinds of posts do you have that you can't just slip the poppets out? With mine the poppets fall out if I tip over the post.

That's infected, looks cool though!

Depends if there is a brewery at the end of that drive that I would like to visit! I put in a couple hours of driving to get a 2 tap keezer that was smaller than yours, so I would say it is not a bad deal at all.

BIAB is an all grain method. You just need to adjust for the efficiency and peculiarities of your system. So looking at that, you might have to adjust grain amounts and water amounts depending on whether or not you sparge, squeeze, etc.

I add about 1/2 in the beginning, and the rest after flameout. I don't add any extract during the boil because it stops the boil and then you have to make decisions about whether or not the timer should stop/keep running.

Yes, otherwise your beer will be undercarbed. When you put 10psi on the keg it takes a week for the co2 to reach equilibrium. In other words, while the keg is carbing, more and more co2 is being absorbed by your beer.

Were your hops fresh(ish)? I just brewed a batch a couple weeks ago that turned out similarly. I also described the smell as "beery." The only thing that I could point to was using some hops that were probably past their prime.

Also, here is that sculpture from a different angle. It is called the Pritzker Pavilion:

You got @orionol73

Glad you enjoyed your time here, we are a pretty good people! I am sure that this one has been on here before, but it is one of my favorite structures:

Perfect!

That is Chicago, I can see that from my work window!

Was your final volume in line with the recipe? Did you do a partial volume boil? Often when you top off with water your wort will stratify. This means you can get wacky readings unless your wort is well mixed. The yeast won't mind and will figure things out if this is the case.

I think it is about the same as the number of possible songs.

Please just let us know where the sugar came from: extract or all grain?

I take no steps to limit what goes into my fermenter (trub wise). I just got a new pot with a dip tube, so I am leaving some trub in the kettle, but it is not intentional.

Hahaha! Most of those places are still operating, but we have stepped our beer game up a couple notches!