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I've been out of brewing for about 5 years now. What's changed, if anything significant before I jump back in this fall? I was doing 6 gallon eBIAB and kegging in corny's. I sold everything, so I am not opposed to trying the latest and greatest (within reason)

I added spigots to my fermenting buckets and bought more kegs. Open the valve and let it flow. 10 minutes or so.

I picked up a 6'er of this in my local grocery store on a whim yesterday (I live out in the sticks, was surprised to see it there honestly) and it's pretty darned tasty. Going to have to brew it in a couple weeks.

I knew this day would come. I placed my last order with BMW April 2013. It took them almost 10 days to get it to me back then (american wheat recipe plus US-05 hardly anything uncommon) After spending hundreds, probably thousands of dollars with them, I sucked it up and started driving 75...

A collapsable gantry frame made out of 2x4

Larry sounds like an *******. :mug: Still not drinking anymore Bell's. Sorry if it hurts the minimum wage worker that is struggling to pay their bills because they made poor life decisions, and all they have available to them is a minimum wage job at Bell's brewery. See? I DGAF.

From Innovations FB this morning: https://www.facebook.com/innovationbrewing/posts/455657244592313 Looks like I was right yesterday after all. No more Bell's for me. :(

Wow, OK I guess I was way off. :fro:

Sounds to me like Bell's wanted them to change their name. I would imagine that Innovation Brewery wanted money to pay for their re-branding after they spent the last years making a name for themselves as "Innovation Brewing"

Hey, been gone for a while. Yes, one is plugged directly into the wall. I will use it to rapidly get the water close to dough-in temp, then unplug it and let the PID controlled element take me where I need to go. The single element is plenty to maintain temp throughout the entire mash...

The last lager I made, I used his method. Came out swimmingly. Getting ready to try it again here in the coming weeks.

Thanks. Been looking for this. Going to give it a shot. I've only had Cold Mountain once, last year, and it was great. There was a noticeable hazelnut taste, so this should be very good.

I can't speak for SeeMont, but I use ice to bring my mash temp down when I am too high. A handful will drop the temp rather quickly. It is easier to add ice to chill, than to try to bring the mash temp up once you've doughed-in. Take a stab at it, and cool it down to where you need be. I BIAB...

I put my hops in a 1 gallon paint strainer bag with a couple marbles to weigh them down. (bag and marbles soaked in Star-San of course). Once I rack the beer, I flip the carboy and drain out all the junk, and grab the bag and pull it out. I use buckets and Speidel tanks now, so there is a...

What are you doing for aeration? I couldn't get most of my stuff to fully attenuate until I started using pure O2. I bottled a crap load of US-05 stuff that stopped in the 1.018-1.020 range and never had problems.

I don't think so. I BIAB and everything goes in the kettle, and whatever is left after the boil goes into the fermenter (I do use a hop sock for high IBU beers) What is room temperature for you? Where I live it is 77-78. Which would be way too high. I do all my US-05 at 68 wort temp.

Cool. Nice setup!

It might be hard to fit a 3/0 door into a 32-1/2" rough opening. :cross: If you are planning on a 36" door down there, I'd check into that. A 30" door kinda sucks on the exterior.

I do 5-6 gallon eBIAB.

When I bottle, I only use 22oz, a lot faster than 12's.