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So I brewed up Tasty Mc D's Janet's Brown (absolutely delicious), racked into secondary for dry hopping(2oz Centennial/5gal), cold crashed in carboy for 6 days, then kegged. After about a week the beer was perfect. Huge hop aroma and malt flavor and great clarity! Got a new Blichmann beer gun...

So I am still struggling to reduce the amount of trub from entering my fermenter. At this point I am just using a piece of copper pipe angled to pick up from the side, but I am getting a crazy amount of trub in my fermenter. Whirl pooling by means of a spoon is damn near impossible with the...

So I have always racked off my beer to secondary then dry hopped my beer for 4-6 days. With all this talk about finishing off your beer in the primary vessel, I am wondering how everybody is dry hopping their beer. I just assumed that all the hop pellets would sink and just blend in with the...

I just built a keezer and want to dedicate 1 of my 4 lines to carbonated water. I have to imagine someone here has tried this before. -Is there any special equipment I need? -Would I carb it up the same way I would beer? -What pressure would I need to set to keep it Carbonated? I was told by...

Just wondering how everyone here is keeping hops and break material from entering their fermenter. I have read on Kals site that whirl-pooling doesn't work w the electric kettles because of the element. His screen design on his kettle looks perfect, but I am using an immersion chiller, so I...

Here Is a photo of my 52qt Coleman cooler mash tun. Does the spacing look okay? Is the gap in the back going to promote channelling? Should I redesign? Just seemed like an easy way to put together, and easy to take apart and clean. Any thoughts would be appreciated.