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So I own a single pin lock keg, and am contemplating purchasing a pin lock keg kit which would include a single regulator and faucet. Can I brew and fill two kegs, carb, and then just switch back and forth with the co2 line between kegs? Eventually I see myself adding more taps and a second...

6 oz of Trader Joes coffee extract takes it someplace pretty special.

Midwest Supplies Oatmeal Stout is about as forgiving an extract kit as you can do. Turns out pretty darn terrific.

The Black Dog Ale from Midwest is a toasty, low-hop ale. Don't want sweetness? Good, hard working yeast (WL007 in my opinion), build a starter, proper temperatures, patience, easy on the carbing sugars, etc. Yeast will solve "extract sweetness" if given the proper environment and time.

YMMV. Although I enjoy a wisp of vanilla in some porters and stouts, to much of that flavor will send me packing every time. The wife can't get enough vanilla. I can't see why introducing a small amount early and then sampling before bottling (giving you the chance to add more) would not work.

Did you marry it? /please don't ban me

Reflectix has a very low R value. I feel that even it's advertised R value is generous. You may want to consider polyisocyanurate (rigid foam board) instead. That said; looks fantastic so far.

Yep! This won't be an issue. The issue will come when you're certain you've done everything perfectly perfect, then develop an infection. On your favorite style of beer. With an expensive kit. and you're thirsty...... ;)

Texture. That's about it.

Firefighter

I guess I'm gonna have to put my name on the list to do hose testing this year. That's pretty cool!

I use Willamette hops and White Labs 007 yeast, but then I use 007 for nearly everything.

First, it needs to be BEER, then it can be other things.... Good call

I'll say this about fall beers. When Summit Brewery did their "Unchained" series, one was a pumpkin porter. It was just a kiss of pumpkin in the background, and the roasty porter was enough to stand up to the (what i feel is) the overpowering nature of pumpkin flavor. It was sublime. Best use of...

And I would also consider ventilating your garage adequately. That means vents down low and vents in the peak of the garage as well. Rely on the chimney effect to pull hot air from low to high. Turbine vents also work well, but remember; breeze don't always want to blow, but heat always wants to...

Impossible to guess at. Pressure is a funny thing. If it's low flow, a dollop of silicone may indeed work, otherwise, it is best to put in a union.

If you didn't take readings (just assuming) with a hydrometer, then was there at least a krausen? Bitterness relaxes long before homebrewers do. I always say "it will be fine" and I'm right 96% of the time.

Not much if your yeast is good. It will take it most of the way down (to alcohol)

I read the thread before posting, but figured I'd share my experiences with pecans. Do with that what you will. Just trying to help by sharing what I'd done...

I prefer to use pecans in porter as it seems to be more complimentary to that style. I use 2 pounds. 1/3 in the boil, 1/3 in primary and 1/3 in secondary. I won't say I "roast" the pecans, but I put them on brown paper bag lined cookie sheets and heat to about 225 degrees. I then blot and stir...