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Sounds to me you made Bud Light :rockin:

I've always cleaned and sanitized after the contents were depleted. However, I usually remove and clean the posts every other time. They never look dirty.

I have 3 AIH 5 gallon kegs and have had no issues with any of them. They all needed a thorough cleaning, but I assume that's normal.

Well, I've only made 2 strawberry beers, but neither had any seeds present that I noticed. Unless the OP has a filtering system l wouldn't encourage him to attempt it. Trying to filter while siphoning doesn't work well.

There's no need to filter anything. But you do need to avoid the trub during the transfer. If you have the ability to cold crash, that helps immensely.

I've found that a secondary is completely unnecessary in most cases. Put 5 lbs of pureed strawberries in your fermentor 3-4 days after pitching. The blonde extract kit should work fine.

That looks good to me. My LHBS double mills mine without issue or I'd be milling my own as well.

I'm definitely interested in the results. Please update this thread.

Doesn’t it say "UP to 1 tsp per 5 gallons???" I'm far from an expert, but I have found the use of DAP beneficial to prevent under attenuated wort. However, my dosage per 6 gallons is 1/4 teaspoon. Too much zinc can cause yeast to produce off-flavors.

I find it beneficial to cold crash and fine with gelatin. Even my wheat beer is quite clear. There's no chance of oxidation while cold crashing using a SS brew bucket and 2 psi of CO2.

I remember reading about this a few years ago. The publisher of the original article is known for its satirical content.

I highly recommend reading "How to Brew" by John Palmer. It's free and on the Internet; you can Google it. He cautions against using commercial ice even in an ice bath. While I personally believe that's a little extreme, adding it directly to the wort is probably flirting with disaster...

I bought an Edgestar dual tap kegerator and I like it. I did have to replace the taps with Perlicks, get longer lines, and add a fan with a line into the tower to cool it. If I had to do all over again, I'd definitely make my own with a chest freezer. There's really not much to it. No matter...

Here's a great thread on a startup from one of HBT's own: https://www.homebrewtalk.com/showthread.php?t=444132&highlight=Muddy+Creek

That's interesting. I only made 5 or 6 extract batches before moving to AG. But I hit my gravity every time using only spoon to stir with for less than a minute. I would assume that vigorously shaking the wort for 2 minutes would more than sufficient. I'm not really arguing. You've obviously...

Shaking vigorously for 2 minutes is definitely sufficient! I've never used whirlfloc, but I don't believe it will affect your gravity. I'm assuming that you are taking your gravity reading at the proper temperature or adjusting it accordingly. So you need to check the calibration of your...

That's a pretty big gravity discrepancy. Are you sure that your volume was correct and the top-off was well blended into the wort? If your top-off wasn't stirred in well enough, that could easily lead to a low gravity reading.

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I'll definitely check it out when school is back in session while visiting my daughter at the UofA.

You may want to consider 3-4oz per 5 gallons of cherry extract at bottling/kegging. I've never made a cherry beer, but I have made a few other types of fruit beer and the results were most favorable to me by adding fruit 3 days into the primary and extract in the the bottling bucket or keg.