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If you want to simplify, just do a primary only. I don't think you will get any less orange flavor. If you soak the zest in vodka while the beer ferments, you can combine them at kegging/bottling or just toss into the primary after fermentation is complete.

Yep, absolutely do cold brew. This keep the tannins, bitterness, etc... out. Add after primary fermentation or right before bottling/kegging for the most flavor.

One of the biggest mistakes new brewers make is rushing the beer. Wait a minimum of 2 weeks before bottling, 3-4 is better. After the bottles carb for 3 weeks a cream ale will improve with a couple of weeks in the fridge. Also, many of us gave up on secondaries long ago unless doing a...

Soak the chips in a bit of Bourbon and then dump it all in the fermenter. Simulates beer aged in oak Bourbon barrels. Doesn't hurt to err on the side of leaving the oak in longer. A cup or two of Bourbon will barely impact the abv of a 5 gallon batch. If you have never had a Bourbon...

You can find parts diagrams for many fridges online which show an explode view of where the lines are located.

Well done!!!

You are making a tasty beverage, not a biofuel.

Sounds complete but you could get a gravity reading to be sure. No point in rushing it. Does it some good to sit for a couple of weeks after fermentation is complete. I am a big fan of a 3-4 week primary.

Interesting - since the extra bittering hops really shouldn't contribute to a hop flavor. The Aroma hops added were somewhat weak.

The compressor on the fridge uses exponentially more energy than your fan. Running the fan constant evens out the temps in your Keezer, so the compressor will probably not come on as often. Also, I have had uneven temps = frozen 1/4 full kegs.

I used Stout's short style 7.3 gallon fermenter for a few years. Quality was very good. Smooth welds and heavy gauge SS. FYI - just sold it because it was a pain to move/put in my fermentation chamber and the ports always clogged so yeast harvesting wasn't as easy as I thought it would be...

S-05 is a fine yeast for IPA's. Just needs to be pitched cooler than 80.

I've done Pliney clones which called for a dry hop at 14 days and another at 7-10. Always turned out great. Wouldn't go much longer than 14 days, but never had grass flavors with 14.

Keeping it running all the time allows the fridge to work less and keeps temps controlled better. No downside.

I printed a chart like this one and taped it to the inside of my fridge. Set it and forget it method is easiest. Usually takes a week or so to fully carbonate.

I like to stay below 38. This is based on a t-stat at the center of the fridge. Keep in mind that without a fan, your fridge can vary greatly from top to bottom. I sometimes do lagering / cold conditioning in my kegerator while the keg is carbonating, so I like it on the cold side. Afraid...

Sold

Indianapolis.

For sale is my 7.3 Gallon Stout Conical Fermenter. This is the short version, measuring around 27" high and 18" in diameter. It comes with all original accessories (silicone gaskets, ball valves, hose barb, etc...) as shown in photos. I also purchased end caps which are included. I am...

Just heard this. Will be interesting to see what US regulators have to say. The two companies tend to be distributed by competing companies in many markets. Will be interesting.