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Well there's my problem. I pulled a sample tonight and it measured 0.994-ish. Luckily I had some honey simple syrup on hand so I sweetened it up to 1.020. Wow, what a difference. I will back sweeten the whole batch and let it continue aging.

I put together 5 gallons of JAOM in December of last year using the traditional recipe, bread yeast and all. After 2.5 months I racked it into a secondary fermenter. This weekend, after just over 7 months in secondary, I racked it into a keg to continue aging. At the 2.5 month mark it had...

No problem. Reply whenever.

I've got a water report for my well. I'm not sure what the municipal water is like. https://www.homebrewtalk.com/showthread.php?t=487804

I PM'd you.

BuffaloBillsBrew is going to pickup for me.

Awesome. I'll PM you.

Can anyone on the southeast side of DC pick up for me? I will be available later Saturday afternoon or Sunday. I just won't be able to make it to the brewery around noon.

My wife would not be happy if I brought one of those home. I would still do it in an instant of it were free.

I kegged this batch over the weekend. It still needs time to lager but I can't detect any off flavors. I'm calling the overnight mash a success.

I'd like an account please.

It looks great. All it took was stonebrewer jumping off into the void and we've all gone over the cliff with him. I think the plastic is more of a moisture barrier than anything. I'd tape it up just to make sure that no water gets into the lining.

D style is correct for the most common US kegs. I use low profile ones for ease of fitting them in my kegerator. http://www.kegconnection.com/twist-on-style-d-american-sanke-coupler-low-profile-with-mfl-tailpieces/ I've got two sankes in a small kegerator as shown in this thread...

Success! I got the CO2 tank moved outside the fridge last night. I started the hole with a small metal bit from inside the fridge. Then I opened it up with a larger bit until I could fit a step bit in. From there it opened up to 7/8" (the size of my grommets). The grommets are a snug fit...

I carb with the same CO2 that I use to serve. Either leave it on gas for a week or push the pressure up to about 30 psi for 24 hours then back down to serving pressure. The same as a corny keg user.

That's the stuff. Be careful working with it because it can cut your fingers. I wear gloves when I'm using it.

It sounds excessive to me for a five gallon batch. I dump all the break material into the fermenter and generally leave about a quart behind in my tubing, counterflow chiller, pump, and what my dip tube leaves behind. I also use a hop sock and whirlpool but can't seem to get the break material...

I enclosed my corona mill like @wilserbrewer shows in this thread. https://www.homebrewtalk.com/showpost.php?p=1308996&postcount=144 I can mill on the kitchen table with no grain dust.

I'm a sanke user too. I've found that when you first get an old keg the retaining ring is pretty hard to get loose. Once you break through the years of gunk holding it in though it will be easy to remove over and over again. I try to line up the end of the ring with one of the notches for...

BIAB typically has a thin mash so less volume of water shouldn't be a problem. If you're doing a super big grain bill you might want a little more water in for the mash, otherwise it sounds good.