Recent content by solavirtus

I have similar 10 gal Igloos for my HLT and MLT. I've used them as a cooler for 5 gal cornies and it works ok. The lid doesn't fit on though, so it's not great for a longer event or weekend. I've thrown a towel or blanket over the top to deal without a lid.

I do something like it, just using a 2-liter with a carbonator cap and a gas QD and running PBW then starsan/saniclean.

Instead of US05, consider wyeast 3711. It attenuates like crazy and a lot of brewers, including me, really like the strain.

No problem, glad to share. I would warn that you have to use a gas QD to fit right, which is why the need for threaded to make it easy. I charge the 2 liter with some CO2 to help, too.

A little off topic, but I use my carbonator cap to clean and sanitize keg lines. Just mix up some PBW in a 2 liter, run it through. Gravity does the work. Rinse, and repeat with Star San. Real easy if you have threaded QDs.

42 F, with 8-10ft lines. The 8 ft taps occasionally throw a little too much foam, depending on the beer. Most ales are at 11 psi, lagers and ciders a little higher, 12-14 psi

Depends on how many vials/packs you're talking. Probably needs more than a qt.

From experience, about 20% rye in a light (no roasted or crystal malts) saison caused by my pH to be high by 0.2-0.3 compared to my measurements and Bru'n Water estimates. For that calc, I assumed the rye as 2L base malt. I don't have the time to invest on an experiment with rye pH, but I will...

That's really interesting. I wouldn't have guessed it was such a complicated phenomenon.

Mashing the pumpkin worked really well, and I'm glad I used rice hulls. No sparging issues at all on my 10 gal cooler and false bottom. I also conditioned the malt before milling to keep more husks intact and help lauter. Other than that, I followed the directions in the article pretty close...

I have this one with an 1056 finishing up fermenting. Samples taste and smell awesome. I'm really looking forward to it from around Halloween to Thanksgiving.

50' recirculating immersion chiller with a pump here. It's a huge upgrade from the 25' standard IC I had before. It helps that groundwater here in the rural north is always nice and cool, 50-55 pretty much year round.

I entered 3 beers in the same competition the OP is talking about. It's my first after brewing for over 3 years. Of note, there was a shortage of judges as well. My scoresheets imply the judges' experience was quite variable, from BJCP National and certified to a pro-brewer to a novice. I...

This looks really interesting. I just got a used whiskey barrel from a craft distillery that once held their rye whiskey (and a wheat whiskey). I'm tossing around ideas for recipe, and this is really grabbing my eye.

Looks interesting. I would be careful with the black malt. 0.25 lb isn't that much, but it has a pretty acrid/burnt roastiness that doesn't necessarily imply "smooth". Maybe ditch the black malt and up the chocolate to compensate? I'd consider trying to get a lower lovibond chocolate as well.