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I've been taking the tap off, and filling the line with pure, undiluted BLC. It's not hard with a sankey tap, and picnic nozzles. Leave that sit for a few hours, and then run hot water through it from the sink. It seems to get them clean.

Going to an after-work happy hour one time at a new bar. I was a little late getting out of the office, and the party had already started when I got there. The bar area was pitch black, and had a row of tables right in front of the entryway. Anyway, I tripped over a one of the chairs, sent it...

Swirl? Heck, I pinch off the blow-off tube and shake it like it owes me money. I've had attenuation problems with my big batches in the past. Not sure if this helps, but it surely doesn't hurt.

Yup, that's just what I did. Works great. Love starting the strike water at 120 instead of 60. One thing I did was screw an end-cap plug onto the Y-valve between brew-days. Just in case that ball valve ever leaked, the end-cap would stop it from flooding my laundry-room. It never leaked...

1) I use a false bottom in my sankey MT, and have always done so. It still has the occasional stuck sparge when using some oats or high-wheat grists. (I probably crush too finely, but that's beside the point) Stuck sparges in a sankey are a PITA, and you really need a good mash-paddle to get...

What's the temperature? I've seen beer freeze in the keg before, it gets thicker, darker, cloudier, and the flavor gets stronger.

I know exactly what you mean zmanzorro. There's no other way to describe it except soapy. I believe they've quietly changed the recipe sometime in the last couple years. After drinking Blue Moon forever, it's become almost unpleasant. If you make the Nilo Blue Moon clone from this site, it...

They're the best. And not just for kegging, you can ferment in them as well. Cleaning isn't too bad, you can still use a carboy brush, and oxyclean, you just can't see what you're doing while you clean. A long-necked light like this helps. WIth an automotive inspection mirror, you can be...

The blichmann kettles are overpriced bling. Their burner, on the other hand is the best value, best performing, most practical, and simply must-have burner available. (Get the 24 inch extensions too, they are worth it I have one, and 2 of my brew-buddies have them. None of us would ever go...

eh, The keezer probably got it down to a reasonable temperature in another 6-12 hours. Depending on what the recipe was, it might be unnoticeable. Good luck with it.

Just a thought, Did it freeze? Whenever I hear of beer turning "darker" in the keg, that's the first thing I think of.

Stir stir stir. Or, do what a friend of mine does. Get a march pump, and use that to recirculate the wort (out from the drain valve, back up into the pot). It makes a huge difference in the cooling time. For big batches, it helps a lot.

My setup is somewhat like what you're considering. Boil in a 15 gallon kettle, Ferment in a keg, serve from a keg. The main difference is I mash in an insulated keg. You'll see in that sticky what the limitations of your mash tun will be. See if that works for you, and go from there. For me...

The biggest thing for me was the temp-control getting a bit wonky. I put my fermenter in a temp controlled freezer, and the cooling can be a bit uneven. And it fluctuates a bit more than when I just had the 5 gallon setup.

I ferment and serve out of mine as well. Cleaning them is a bit trickier, but a carboy brush, some oxyclean and a lot of rinse-water can always get it done. I feel better about mine after having a look inside. A small inspection mirror, available from any automotive store, and a light like...

It could be an interesting experiment. I know I one time mashed a big wheat at 160 - 165 for an hour (broken thermometer), and ended up with a very sweet, very cloudy (but full-bodied). Wouldn't do it again, but it was beer. :) Good luck with whatever you try.

I'm not an expert, but my guess is you'd have unmodified starches. You would be doing a mash-out before you even started mashing. The amalayse would denature, and leave you with just wet grain. Probably not a good idea. Someone correct me if I'm wrong.

Go Big or Go Home. Heavy-Duty stainless (with lid), big enough for full boils without boil-overs. Get a good blichmann burner to go with it. Enjoy easy relaxing brewing.

That is a lot of crystal. If you're trying for something sweet, I'd cut that way back, and throw in some brown sugar (look up Reno_Envy's "Punkin Ale") recipe for an example of a brown sugar addition to a P.A.) I think the hallertau is a fine choice of hops and would be my choice. Cascade...

Only use the low-profile twist ones if space is an issue. The big lever ones are way easier to work with. Also, consider a 90 degree tailpiece, it helps keep things manageable. Perlick makes Sanke D couplers that are really nice. If you're looking to buy new, I'd recommend them.