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3787 does make a nice, well, anything. Personally, I wouldn't bother with the tripel secondary, especially if you plan on kegging. Have fun with it.

I did a Zappa-Azacca quasi-NEIPA and I don't get the weed or resin characteristics a lot of folks seem to get. On the hand, a BJCP judge called it "bong water in a good way". I mean, I grew up in a household with folks who regularly toke, even though I don't myself, and Zappa doesn't have the...

Probably not lacto then - most lacto strains don't play well with hops >5 IBU, but there are exceptions. More likely a brett strain then, or pediococcus. Check your sanitation regime. If you like sours, let it ride and see what happens. If you don't, dump it. I would use a strong bleach...

Do you like sours? My guess would be a lacto infection. How hoppy was the beer? https://www.homebrewtalk.com/forum/threads/pellicle-photo-collection.174033/

Go bigger if you can find the space. I can fit 4 kegs barely, and by the time you run adequately long lines, getting kegs in and out is a pain. I store a lot of my brewing gear on top of my keezer, because it is rare to actually open it.

Wyeast 3787 usually finishes pretty low for me, ~1.008 or so, even at 11% ABV. When I make syrup, I use a dash of acid (cream of tarter, food grade phosphoric acid, or lemon juice), sugar, and water. You can use too little water, but too much will just increase the boil time. I have a...

Wyeast 3787, ferment it warm. Pilsner malt as a base, 5-10% sugar or syrup at your pleasure. I make my own invert syrup and boil it to a pale gold color, but a store-bought golden syrup or even D45 would give you a lighter Belgian-style beer. Sugar and syrup help leave the beer a bit drier...

If you aren't adverse to using FermCap S, and are careful, you can probably boil 9+ gallons in that pot.

Those neutralize each other and also emits chlorine gas. Don't do that. For disinfecting soured fermentors, I use a disinfecting-strength bleach and water solution (~10%+ bleach) and completely submerge the entire fermentor. I would also look at the rest of your gear for another common...

How old was the yeast? Ultimately, it doesn't matter now, but this style and the Westy XII clones are all about the yeast. That high a FG is really unfortunate - mine finishes around 1.008. Re-pitching is questionable, unless you plan on making a starter, and even then, a partially-fermented...

Depends on how your tapwater is and how much you dislike lugging 5 gallon jugs back and forth from Walmart/ grocery store. At 40 cents a gallon for RO water (if you trust them), you wouldn't reach break-even until 250 gallons, or ~30 batches (~7g per batch), or six years for you. If you're like...

I have a JaDeD Hydra and the thing is amazing. It will bring hot wort to within 1°F of the input water temperature in <10 minutes, with a whirlpool circulating. It blows the doors off my old DIY chiller. It is the second best piece of brewing gear I own (after my Thermapen).

One thing is that you'll still probably have to use gas to ensure a good keg seal. I hit my with 40psi initially and then check for leaks.

Been a bit over a year so far, and I haven't had any issues. I think they are Markal paint markers. I also don't drink a ton - I still have about a 1/4 keg of last September's wet-hopped amber sitting around. I don't soak the entire keg in sanitizer either. Generally though, the...

I use a grey paint marker and marked a ring around all my gas posts.

It also depends if you need a permit in your location. A reputable electrician will add that fee in if it is necessary, and if conduit is required, and copper v. aluminum wire.

Blades are consumable. Depending on the job and task, one blade might last 10 minutes, an hour, a day, etc.

If he already has cordless tools of a sufficient level (DeWalt, Makita, etc.), buying a cordless saw in that system makes sense, i.e., if he already has an 18v DeWalt drill, getting an 18v saw works really well. I've had middling luck with the low-market brands (Ryobi, etc.). My sawzall is a...

Give them a swirl, warm them up, and wait longer. There's yeast left, but not a lot of yeast left, so it may take a bit longer. Unless it is something major like a big dopplebock, give the yeast some time and they will carbonate.

I'm not overly familiar with the south suburbs, unfortunately. Looking at the map, the only thing that jumps out is Pollyanna's tap room in Lemont, but I do not think they serve food. You may want to think about stopping in Indiana (3 Floyds, of the top of my head, but I have not actually been...