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I've done a Midas Touch clone twice before and had good results, basically a conversion of the recipe from the book. I found that the saffron was easy to over-do, I wish I had a very tiny scale to measure it by mass, instead of "threads".

10 feet? That's some line. You say the beer has been in there more than a day, but that's not enough for it to carbonate fully. Did you carbonate it prior to putting it in the keg? My first guess is you don't keep the line cold, could it be that the beer is warming up as it travels the line?

I sent this message to nurl but got no response, can somebody confirm this issue in Brew Pal: When I increase my "Trub Loss" setting in either 'Ferment' or 'Boil', it properly adjusts the Boil Volume in the Mash tab. But it doesn't adjust the OG in the Grains tab, which makes it hard to...

Strange that it's dark. Where would the color have come from?!

Sounds intriguing. You could certainly get peated malt and smoked malt, and you could add oak chips. It might be difficult to use all those things and still make it tasty, though. By which I mean, it seems like a little bit goes a long way with peat and smoke.

You made your own KEG?!?! :)

That sounds basically right. I'm in the middle of my first mead as well and I used a very similar process. I suspect that you'll want to age it longer, but your brew process sounds fine to me.

Ah, thanks. I wasn't expecting it to have that much CO2 in there, but that explanation makes sense.

I've got a traditional mead in primary, and earlier tonight it was time to add the first bit of nutrient/energizer. I popped off the airlock and dumped in the energizer and then the yeast nutrient (1 tsp of "Fermax"). To my surprise as soon as the nutrient touched the surface, it started...

I have about 3 oz each of licorice root, sassafras root bark, and birch bark. I made a quick tea of each to see what they'd taste and smell like, and I'm thinking of coming up with a recipe using one or both. The tea was made with roughly 1/32 oz of the herb and 2 oz of recently-boiling...

I haven't tried it, but I bet it's a piece of cake. Firstly, it's just CO2 and water so the only question is how many volumes to push in there. Second, if you just swap the CO2 line between kegs, you don't need a dual gauge regulator. Once you've got the seltzer the way you like it you can...

In some cases, it can be helpful to leave some of the sugars out of the initial fermentation and add them back in later on. I've heard that this can help, especially when simple sugars are in the recipe. I don't know if it applies to your stout though.

Almost every time I brew.

I think it's highly unlikely that the tap water will mess up your beer. I've brewed partial-boil batches where I put gallons of tap water into the cooled wort! Came out just fine.

Yeah it's pretty good. It has a nice roasted garlic character. Mostly I use it to deglaze a pot or as a marinade. There are probably better beers for cooking, but it's what I've got!

I made a garlic beer once which was a little too garlicky to drink. Sometimes I pull one out and try to finish it, but mostly I use it for cooking.

Heating to 168 or so for mash out has its benefits, but, depending on your equipment, it is not usually necessary. On my terrible equipment I lauter OK without needing to raise the temperature.

Here's what I'd do: Wait a couple of weeks - though they can finish in 7 days, sometimes it takes longer. I wouldn't get worried until around week 4. When you've decided you're in a hurry, taste it first, see if it's OK despite the FG. If not, rouse the yeast and keep it warm to see if that...