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Sister Theresa, known for both her high intelligence and thoughtfulness, often was referred to as Nun the Wiser.

I found a great article about serving pressures and line length. I'm sure there are others, but this will get you started down the right path. https://www.kegworks.com/blog/determine-right-pressure-for-your-draft-beer-system/

Ok, what are the growing conditions? Are they in the ground, or in something above ground? Do they get full sun all day? How tall is the trellis, or whatever they are growing on? Hops prefer to be in the ground with well draining soil. They need full sun all day. And they want to climb tall...

Here in the USA, probably. Europe, maybe not so much. But this comment may belong in the Debate Forum.

You didn't answer my earlier question. Is this their first year?

The tap looks like a standard tap connection. There's a tool for that. It looks like there's some kind of vinyl decal over the cap. I'd try Broken Crow's idea.

There's another thread talking about the decline of breweries. That could be the reason, all these disgusting pastry beers.

I may be doing a 16 hour drive from NH to IN next month. I now have a list of what not to bring.

I tapped Lug Nut Porter. Tried to get a nutty flavor with Victory malt, but didn’t hit the mark. Still good though with a chocolate note, and a hint of coffee. Batch two should be better. I hope. Here’s the big lug that is a nut case. His name is Porter.

Here in New Hampshire, my Chinook does great. My Cascade does ok, but I get about half the yield as the Chinook. Not sure how they would do in your area.

I believe that once fermentation is mostly done, you can take it out of the temp controlled environment without issues. Lagers may be the exception, but if you're doing diacetyl rest, 75 isn't a deal breaker. I'd keep it cold a week or so after that though.

Ideally, it's best to keep it at a cool temp. But, that's just ideal. It will survive quite a while if the temps do fluctuate. As mentioned, sunlight, or pretty much any light, is not good for storage. If you can get another fridge, that would be the best, but I wouldn't break any rules just to...

I made pulled pork for tacos yesterday. Today, I made a pulled pork pizza. Tomorrow, I was gonna make pulled pork sandwiches, but my neighbor brought over a rainbow trout that wouldn't go back into the water, so I'm gonna cook that.

I still have no feeling in my thumb, index, and middle fingers. It's not easy sometimes, but I've learned to live without feeling in those fingers. I've had to learn how to do many things with my left hand. It's surprising how much you can't do if you can't feel your fingers.

I have the same issue with my Nugget, it’s a beast. I typically get 2 to 3 pounds of cones (after drying) every year. The Chinook competes with the Nugget, but hasn’t overtaken it. My Cascade will produce about a pound of dried hops in comparison.

Is this the first year? Typically, they don't start producing until year three.

DO NOT USE HOT WATER!!! Glass carboys will break if you do. Often ending with a visit to the emergency room. Here’s my story.

Like @day_trippr said, I'd be concerned about heat stress. Every time you heat and cool a bottle, it stresses the glass. There is no way to heat and cool evenly, and that's where the stress comes from. Then, you add pressure to the inside from the carbonation, and you have a potential bottle...

My sister texted me that she had just baked some synonym buns. I replied, you mean just like the ones grammar used to make?