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I'm probably going to brew a beer. It's been a few weeks.

I always use campden to remove the chloramine from my tap water.

Just finished carbing. This stuff is amazing. Super hoppy, but the citrusy taste overpowers the bitterness resulting in a beautifully balanced ipa.

Yep. The only thing I changed was the amount of lemon juice. Instead of 64 oz at the beginning and 32 oz later, I just did 32 oz at the beginning, 32 oz later on. It still has a very lemony taste, just a lot less acid.

I found it way to acidic with three bottles of juice. Using only two, the flavor seems to be just as intense, but it's not nearly as acidic. It's also really good with one bottle of juice and an equal amount of lime juice.

If you're near downtown, I usually go to Praxair at 1608 Holmes Street, Kansas City, MO. That's where I do my CO2 exchanges. About $30 for a 20 lb exchange. I'm not sure if they sell nitro or not.

It bumps up your ABV without imparting any additional flavor. Just add to wort before fermentation until you reach your desired gravity.

You should be able to just untap the coupler, hold over a bowl, and unscrew the line from the coupler. Anything left in the line will drain into the bowl.

1) One was used by Coke, the other by Pepsi. They both function the same, they just have different disconnects that hook up to them (the plastic piece that connects the keg to the beer/gas line). They also have slightly different dimensions, but they're both 5 gallons. Personally, I prefer pin...

I don't have any pictures for you, but I can tell you what all the wires are for. Ignore the single yellow cable. This is connected to a computer's motherboard so you can monitor how fast the fan is spinning. You won't need it. The black and red wires are the ones you need to power the fan...

Sounds like you're going to cork a carbonated beverage. I have no suggestions for that. I'm just noticing that the top looks the same as a standard 1.5 L wine bottle. Do you know what was in it originally? I'm not so sure that it was designed to hold pressure. And for a standard wine bottle...

I would think you'd be okay putting the second half in a carboy. Since you obviously have a kegging solution, just top off the carboy with a good amount of CO2 to protect it from oxygen until you can get it into a keg.

It won't work for a major blow-off, but what I use for making apfelwein (not much krausen for this stuff), I use a 3 piece airlock with a piece of 1/2" tubing. It's cheap, used materials I already had on hand, and for something that doesn't bubble up much, it works great...

I concur about loving the wheat. This is my go-to beer. It's about the only non-homebrew I buy on a regular basis anymore. I can't say that I have any trouble capping these with my red baron. They're pretty much the only brown bottle I use anymore. And as for how easy the labels come off...

I really overcarbed a porter a few months back. I just racked the beer out of the keg into a carboy, used a degassing wand (used to degas wine. It connects to a drill) to remove all the CO2. Just make sure you don't whirlpool which can introduce oxygen. Then I racked back into the keg and carbed...

No. Glass etching permanently etches the glass.