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Sure, why not? Just make sure you pressurize. You can carbonate at room temp at around 30 PSI (refer to a chart) or just seal them up and carbonate later if you want. Probably shouldnt do anything too hoppy if they'll be at room temp for a length of time.

Ive never came across someone that didnt enjoy either a mild pale ale or a sweeter stout/porter, personally. Ive never came across someone too stubborn to try a dark beer though, I just tell them it's not super roasty or sweet and don't worry. Also for some reason every BMC-only drinker Ive...

Yes. Common mantra now is not to wash, just increasing the risk of infection without any benefit. If you have a conical you can always do a dump early into ferm and then you'll get out a lot of the trub. You'll be fine.

That's future OP problem, and screw that guy.

Get a bunch of frogs for your garage.

I remember just opening/closing mine for 20x in a row or something and then it was a lot looser. Just needed some wear in time I spose.

Would you be able to get a carboy in there? Seems pretty damn narrow. You should be able to score all kinds of fridges or chest freezers on Craigslist that are better for the $250 listed.

Before the chiller, you'll want the pressure going into it.

Welcome aboard. lovely area youre in, I spent a few weeks putzing around a bit southwest of you in offenbach, idar oberstein, mannheim etc. Would love to go back soon.

spicy. not as in hot, but bollocks flavors that dont belong in beer like pepper and clove etc.

Yeah, and then we made them totally awesome.

As an intellectual, my opinion is that IPAs rule and saisons drool.

Yeah that cold it didnt ferment. That said Ive had 1056 in the low 60s and got a weird peachy fruity flavor that I hated. Always upper 60s for me on that yeast from now on.

True beer is whatever beer youre drinking in the moment.

All Day is the only Session IPA I've had that was more than just OK. Love that beer. Apparently it's 50% base malt, 20% oats and the remaining 30% is a mix of crystal/carapils? Ive never tried a clone, will have to soon. OP needs to learn the glory that is DEM.

Nothing a few PSI cant fix if it happens.

Any chance youre just putting too much pressure on it, or maybe a gash or something? Sounds like way too much coming out if it can push all the beer away? No first hand experience though.

1. Do a dump as fermentation is nearing the end to get rid of a lot of the trub, then you'll have the good stuff to harvest afterwards. 2/3. You really should get a spunding valve setup. Have it under pressure during ferment, especially for your dank eepahs to make sure no O2 intake during...

Welcome back! My condolences on being in Arizona.

I'd brace it. Piping strain can lead to all sorts of issues.