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These bags are impressive! Clearly for commercial application, which raises an interesting question - do these brewers not have to use NSF certifies food safe products in their beer making?

One week after brewing I took a gravity reading and I am @ 1.029 - seems very high. I have never had a beer stall out fermenting. I swirled the fermenter and have it now @ 70 - hoping it will kick back off?

The water level is near the beer level, the fermenter wants to float! I usually circulate ice bottles in the tub to keep the water temp near 60 but then I talked myself into the idea that if the water is 60 that the fermenting wort would be 60 and that's kind of low. With no added ice I stay...

My fermenter is submerged to the point that it almost wants to float - there is very little if any beer above the waterline so the stick on thermometers are no good. I can put my digital against the bucket 6 or 8 inches down and it reads the same as the surrounding water. I guess a thermowell...

I ferment in buckets submerged in a tub of water in my basement. Ambient temperature is 66-68, the tub of water tends to be a few degrees cooler unless I augment with ice. My question is, without a thermowell how can I determine what the actual fermentation temperature is? I understand that...

3/4 of a cup? What were you cleaning!?$&!?@

Thanks - that's a great pic. Looks like I assembled right and there are no leaks - guess that's all that really matters!

I tore down and cleaned my 525SS's last night, after assembly I had no leaks but the tap handles move so freely I am afraid they will just fall open. Before the cleaning they seems to have more resistance, not sure if this was just from crud or I reassembled incorrectly somehow. I tried...

Read this great article today Strange Brews: The Genes of Craft Beer and the part that talked about how DRASTICALLY different the same recipe was when simply changing yeast got me thinking I am in a yeast rut. My LHBS does not carry Wyeast products, they do carry White Labs and lots of...

Count me in! Thanks!

Anyone using a 15gal for 5gal batches? Is it too big/tall for this? I do BIAB in a 10gal pot and many times have little to no room to spare when mashing, thinking a 15 would give me ample breathing room - just not sure if it would be too much.

Sis you ever track this down? I am in HoCo but we get water from Baltimore

I just tasted my latest batch of this and it plain sucks, not sure what went wrong with the batch. When I tasted it just after fermentation ended it was hash, not delicious and roasty like previous batches. I figured it would clean up with some time and left it in primary for 6 weeks. It got...

What temp did you get the explosion at? I have brewed this a few times, always keep it in the low 60's the first few days and have managed to keep it under control. Have a batch I brewed yesterday going ape**** right now, hoping today is not the day I get actual blowoff!

Cracked open my fermenter after 10 days to measure and dryhop - finished at 1.011 and tastes GREAT! 3oz of dryhops went in (and all sank, not sure if that's good or bad??? Does it really matter?)

I tried the stick on thermometers but learned as you pointed out they don't like water. I tend to keep the water level at the beer level, the more water the easier it is to maintain a steady temp AND in my mind if a portion of the fermenter was not protected by water that area would get warmer...

I have been trying to get better with my fermentation temperature control. For my first 5 or 6 batches of ale I simply put the fermenter in the basement where ambient temp is ~68 year round. The results were decent but in the quest for better beer I decided I needed to lower the temperature...

Brewed this today, no real surprises other than the insane amount of hop trub I had to filter out. I pour through a screen from my kettle into fermenter, typically I have to clear the screen once for a normal batch of IPA. For this I had to clean it 4 times! I hit the starting gravity dead on...

I went for it, 6 gallons in the fermenter - smells awesome!

Trying to use up some of the freezer stock this weekend, I have 5oz simcoe, 8oz Columbus and 4 oz Centennial in the fridge - any good recipies come to mind? I can add/augment as required but would like to burn through some of this. I found a pliny recipe that seems within reach but am a...