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Thanks. Yeah, the bent end is confusing but the circular end seems designed to hold twine. We'll see how it goes.

At least I think they're pins for anchoring the twine into the soil… The soil temp here finally reached the point where the bines emerged from the ground earlier this week (I live way, way Upstate New York, so spring comes pretty late here). I ordered rhizomes from MoreBeer and they came with...

You're overthinking it. All of the advice offered above is great but for your first handful of brews, the 10 seconds that your lid is open to take a sample with a sanitized turkey baster aren't going to be a big deal. As you get more experience in, start looking at adding a spigot to your...

Thanks for the tip.

Similar start, different trajectory. I made two or three extract brews, then went whole grain. The extracts weren't awful but also not great. I think the high IBUs of IPAs probably hide my brewing limitations but that's OK with me. We'll see how the sour goes.

Haha--yes, I can see that the other mentions of raisin flavors in recipes I found on the web (w/out actual raisin additions) would be due to more complex reactions. (My chemistry is pretty rusty but I made my way through several semesters in college.) But do you have any idea why More Beer would...

Raisins were recommended in the MoreBeer kit. I don't know a lot about sours but this Brülosophy article on sours mentions a raisin flavor (although not from the addition of raisins). And I saw raisin flavors mentioned in a Brew Your Own recipe for a strong Belgian. So I'm guessing adding...

Thanks. I’ll transfer the beer and pitch the sour mix and raisins later this week. - Johndan

Currently 23F here, but in Albany last week it was in the mid-50s.

I'm making a sour Belgian blond (sounds like the punchline to a bad, sexist joke) and the primary fermentation is finished and I'm getting ready to transfer it to secondary and add raisins and a vial of WLP655 (Belgian Sour, includes Brettanomyces, Saccharomyces, Lactobacillus, and Pediococcus)...

Yes, it's worth either following them on Twitter or subscribing to the email digest. You can sign up from a link on the right-hand side of their website. In addition to spotting deals on equipment and ingredients, the email often includes product reviews and tips.

This is a fairly accurate summary of my general approach to everything!

I’m sort of in awe at the direction this post has taken.

Just the rubber/plastic handle near the post.

Ball lock. - Johndan

The black rubber cap, which includes the housing. The portion around one of the posts was cracked. I've never taken one apart so I wasn't sure whether cracks in that might cause leaks. I guess if it's only there to create a handle, you're right--it's not going to have anything to do with...

Thanks to everyone for the troubleshooting and general straightening up of some of my misinformed ideas. It looks like the original keg is now holding pressure. I didn't take a scientific approach to this so I can't determine exactly what fixed it, but I think NeoBrew might have been correct...

I’ve read so much in the last year I couldn’t tell you—I’m guessing a random, unreliable internet post. But, yeah, in retrospect I know enough about physics to realize you must be right. Same reason the relative humidity in the winter is so low. - Johndan