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Check this: https://www.homebrewtalk.com/showthread.php?t=51313

Very nice space you have there. The water table is way too high in MS for basements, but I wish I had one! :D On a different note, I do have an unfinished 675 sq ft upstairs area that I'll be finishing within the next year. Can you say home theater/bar? :cross:

There's always my couldn't be easier Red, that incidently, is in the recipe database: https://www.homebrewtalk.com/showpost.php?p=386990&postcount=1 Or click on my recipes... :drunk:

I'd give it a good hot PBW soak overnight to rid yourself of the old organic matter in the keg. About the acid. Yes. To passivate the SS, acid is commonly used. We use phosphoric acid at work (brewery) to passivate our tanks, however, it may be unecessary for the homebrewer. Palmer...

Uhm, also this is SABCO and it is a brand new, sexy/gorgeous keg, not some dreg of a scrap yard, DIY'r POS keggle...geez, did you guys follow the link? That's a GOOD price. Don't feel bad and I wouldn't DEMAND that they honor the online shipping price, but I'd "mention your...

If you're talking about Lazy Magnolia, Southern Pecan, I can get you some of that. I work there, but we're in Mississippi, not Georgia! :D It's fantastic, but your wife might not like it as much...OR, she'll be a freak for it. :cross:

I think this thread should make you all feel better about the 'occasional' mishap. https://www.homebrewtalk.com/showthread.php?t=17526 :cross:

I love me the Brown Ale. :D But I also love a good ESB and my Abbey Ale (in recipes). :mug:

peanut gallery. :p

They're not hard to clean, but you have to rig up some equipment (pump, modified coupler) and use some nasty chemicals to do it right. Cornies allow you to use PBW, which is much safer to handle than hot caustic. ;)

Why are you scrubbing bottles when all you have to do is soak them in hot PBW overnight to get the labels to float off? This will also remove foil necks. No scrubbing. Ever. :drunk: Nice layout, BTW!

Ah, I like where you're going with the "richness". I think we're all missing the obvious and there should be a crispy bacon addition; probably at 30 mins. :)

Down here is the South we do crawfish boils and add halved heads or garlic to the boil. In between crawfish tails, you pop a clove in your mouth and it's super sweet, a touch spicey, and like buttah! I see no reason why this wouldn't work in beer! :cross:

The way it leaks is if you overcompress the o-ring or stretch it out to allow liquid to pass through. It can happen, as I actually did it one time and tweaked the o-rings so much, I had to replace them. Tighten until you can feel them seat, then give them another 1/4 turn only. Don't crank...

This is quite possibly the nicest decorated keezer I've ever seen. Where'd you get the logo'd decals? Also, I like the way the collar is completely flush with the top and bottom. :)

I'd use slivered garlic (dried and slivered) if you can find it. Great stuff! Makes the garlic real mild. Then I'd only add the garlic slivers in the last 15 mins and maybe "dry garlic" in secondary. I have a very experimental recipe brewing on paper and I'm planning to use garlic...

Never use dishsoap in any of your brewing processes. PBW is the best thing for cleaning the most things. If you can soak your pot (or just about ANYTHING) in a hot PBW solution overnight, it will come out like new. It works so good it will take the labels and even foil necks off of bottles...

I'm not worried about him knowing, so easily, it's the rest of the er, new folk! :p I'm totally not serious as the smiley indicates... Carry on!

Contrats! In a language you might understand better: Translator :p