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Wort is in the fridge with no yeast in it? No you can't use that, maybe if you boil it again, but I wouldn't. Very inviting for bacteria.

Yes, I have done both of these without issue. There is no stabilization time, you just have to wait until it gets to your target temperature. I have two kegs at 65*F / 25 PSI right now.

This. The limiting factor for yeast health/ideal growth is your pitch rate into the starter. You will get healthier yeast with a lower pitch rate into the starter to allow for additional growth. You want your initial cells per extract to be 1.5 Billion per gram or less, but lower than that is...

This question depends on where you live (and your air's moisture content). As long as the grains have stayed completely dry they are just fine and can be used as is. Here in super dry Nevada, I regularly purchase full sacks of two row, mill it at my LHBS and keep it for months on end, either in...

A length of tubing with a black beer out disconnect on each end (beer connectors for ball lock kegs are black, don't know if that is true for pin lock). Then you connect the beer out of your full keg to the beer out of your empty keg so that the beer flows from the bottom of keg 1 to the bottom...

Cold crashing in the keg will drop the sediment out, and you will have clear beer as long as you don't move the keg (if you move it, you will kick it up and have to wait for it to clear again) this is what I do because my fermenters don't fit in my chest freezer. Pouring off the sediment after...

Anyone ever kill their yeast with too much pressure? Background: I have been pressure fermenting for almost two years with great success (thanks Wortmonger). On my current batch of Porter, a broken sanke coupler caused the gas side to not engage. I didn't know there was an issue until it...

I have two of the Amazon valves and they work fine. The numbering on them is worthless, and fine tuning is a constant process, but overall they work and I am happy with them. They do not dismatle so soaking is the only way to clean them. When one gets clogged I have to hook it up to CO2 or my...

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You will be fine. Most of the flavor from yeast happens in the first few days. Sent from my iPhone using Home Brew

1. No. It will be at a higher PSI at room temp and will foam everywhere. It has to be cold. You can naturally carb, but then you have to chill before filling bottles. 2. This would be fine, but it is basically just using a keg as a bottling bucket. Sent from my iPhone using Home Brew

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I rarely sanitize bottles I fill from a keg, unless I am planning to keep it for months. Breweries don't sanitize the growlers I bring in to fill, what's the difference? Sent from my iPad using Home Brew

I ferment in unmodified sankey kegs. You take the check valves out of the tap and are good to go. You don't have to have a pressure release valve, you can just use a hose and blow off bucket just like a carboy. Sent from my iPhone using Home Brew

Get yourself some foam board and a fan and make a 2 chambers. Couple of temp controllers and you can do both anytime. Sent from my iPhone using Home Brew

Get two tanks if you are up for the cost. I have a 20# with a 6 way and a 2.5# with a Y. The small one is for transfers, events, burst carbing (rarely). My big tank is in my kegerator. It is a six way because that's how many kegs fit in the fridge. I normally carbonate in the fermenter. Sent...

You can absolutely transfer carbed beer keg to keg. You have to purge and pressurize the empty keg with CO2 so the beer doesn't foam during transfer. Then hook up beer out to beer out and start slow, bleed a little pressure from the destination keg and let it flow. then bleed a some each time it...

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Neither. Each beer should in the appropriate glassware for the style and priced however is necessary to reach that goal. Then also offer the opportunity for individual and flight 4 or 5 oz tasters. Depending on location, $5 is quite inexpensive for a pint of almost anything. That would bring...