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http://imgur.com/a/FUQXX I had an unused room in my shop, and I decided to use it. There is currently no cooling, as I live in montana, and that is free.

I use two keggles, one for hlt and one for boil. I Jane two burners, and a big ass ss table. I heat my water on the table, and drain into my 56 qt. Cooler (Abbott to go 70 qt) with a copper manifold. Dump that into my ( I usually boil 13 gallons ) boil kettle and I have to be super...

I'd love to hear about your clean up after fermentation. I fermed one batch in a half barrel sanke and was afraid that I couldn't get it clean enough to do it a second time.

@crazyirishman34 I preordered two. If they were 15 gallon, if have ordered 4.

@crazyirishman34 I preordered two. If they were 15 gallon, if have ordered 4.

Here is the primer.

I agree. This hop schedule looks like a pale ale, not an ipa. I'd look at using 4-5 ounces in the dry hop, and I personally use approximately a metric **** ton of hops in the last ten minutes of the boil. Also, I'd drop the 20 minute addition, and stay at 15. Myself, I'd use a1 oz addition...

Maybe I just drink too much, but 40 (80) pints is roughly 3 pints a night X 13 days X 2 batches (ten gallons) for me (ten gallons lasts me generally a month.). I'm only able to brew about once a month. The math works. I only do ten gallon batches....anything else seems to be a waste of time.

I accidentally dry hopped for about 4 months this summer, as I was in a motorcycle accident and unable to keg. I kegged one carboy, and re dry hopped the other for ten days. Both were excellent.

Honestly, I never even adjusted the CO2 vols, they defaulted there. I do most of my IPA mashes in the 150 - 151 range, and am contemplating the higher mash for just a little more mouth feel to accentuate the marris otter/ victory. I'm hoping to make the hops shine but have a strong malt...

I'm shooting for a real hop forward aroma / taste, so I plan on throwing a metric crap ton of hops at it in the final 15 / dryhopping stage. Curious to see others thoughts. Boil Size: 12.98 gal Asst Brewer: Boil Time: 60 min Equipment: My Equipment End of Boil Volume 12.48 gal...

Montana

I use the same size cooler, and I agree. Definitley pushing the limits. The biggest thing that I forgot when switching to 10 gallons was that my copper coil cooler had to work twice as hard. I ended up adding another 25' of copper to it. I think I'm around 70' of copper right now, and it...

I'm about to brew a rye IPA myself, our SG targets are similar (1.071 myself), but I'm shooting for a lower IBU count (around 70). I'm doing a ten gallon batch, and my grain is similar: 16 lbsTwo row 4 lbs rye 3 lb Maris otter ( I want to get rid of what I have) 2 caramel 20 1 lbs Cara Going...

I only use one tun, add I think you'll find most here do as well. Granted I'm relatively new to the game, but in my research I haven't read about transferring mash from one tun to another. I add grain, add hot water, mash for an hour or so, and drain that. I then add sparge water to the same...

Makes sense, just tore apart a three piece airlock. My first blowoff tube became necessary aster thanksgiving dinner, so I had to use what was at hand as well. Just keep an eye on that narrow diameter tube in the airlock, so that it doesn't become clogged and blow your airlock completely off...

How are you doing it through the airlock? My two cents is to pitch the airlock, and find a way to get the tube sealed directly to the ferm chamber. I use carboys, and a 7/16 od hose jammed into a carboy bung.

It sounds like you need to figure out the blow off tube situation now, not for your next batch. Especially of you repitch.

Im using a 56qt right now, and my ten gallon batches (23 ish pounds of grain) are pushing it. I'm doing a lot of 1.6 to 1.7 beers. If I had access to an 82 quart km knowing what I know, I'd use it. Things are tight for me. I don't think I could do ten gallons of a 1.8 beer right now. Also...