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I'm wanting to see how much better life is with one of these things. Looking for 14 gallons, but if you have a 7 gallon one that your willing to part with super cheap- I could consider that too. In Northern NJ

Do you have dimensions for the 7 gal? Looks like those legs don't come off. . . Also- nice Zipp wheelset. I'm pondering a set from Enve. But things like this keep happening. ..

Which conicals are left? Thanks!

I can't believe this thread had posts as late as 2013. Currently, I loath SA, but recognize their Very important role in turning people onto what beer really is. I lost all respect when they began to capitalize on home brewing *(That's a subjective opinion- for sure- I bet people have Lots of...

I'm brewing this tomorrow. I've not followed an actual recipe in years- just style guidelines. I have a question for the masses- I'm going to do the hop additions every few min. like I saw posted. Are other people doing this adding the additions directly into the wort, or into a...

Kosher has always been fine. . So far as I've seen. I typically buy blue diamond( or something that sounds like that ). . When salt has iodine, it typically says so. Maybe it was noted above, (I can't see when I type from my phone).. but pickling salt is good too. Same/ same.

I've made some Swiss( ready in Aug) and a few cheddar wheels. For me, it can be almost more exciting than beer . . Its very tasty. A farmhouse cheddar that I made was quite salty( in a nice way) which was from the acid development, not the tiny amount of salt I used,etc. Very cool. Only hard...

Pressed for a few min at 10 lbs. Much more pressing to go....

Stirring the curds for Farmhouse Cheddar....

This years MaiBock. 78%German Pils, 14% Munich Malt, 4.8% CaraPils, 2.4% Melodin Malt.German Tradition & Tettnanger hops.... Double decotion mash. Brewed in Feb. Lagered a few months- 7.8%ABV. Awesome clarity, nice and malty- but I'd like it even maltier.... initially, you could taste the...

Leading the first pitch of Three Pines, at The Gunks...

I know I could re-read everything I have ever read and likely find some answers- but the baby is sick, and so am I. Not too much time for reading. Here is my issue. The last two batches that I made (an Amber Lager and a Munich Dunkel) have stopped fermenting at about 1.030!(Give or take a...

Jayareo- in my case- the kettle does have a spigot- with a screen on the inboard side. I also use a steeping bag for hops because the screen is not That great. And if I'm doing a lager- I ALWAYS let the cold break settle and then rack it into another carboy that I pitch the yeast into.

Boiling the whole thing Does sound nice- but I made it at home- It's half copper, half garden hose.

So I went to go brew the other weekend- and as the mash was doing it's thing- I got to sanitizing my counterflow chiller. I will use an auto-siphon to pump starsan through the thing for a few min, then let it sit in it while the rest of the brewday commences, and drain it when it's time to use...

Welcome! It sounds like your a Marine/ former Marine? Nice.

I think it's and inch and a quarter OD tubing that will fit nice and snug in your carboy. Thats' my primary method- because the way you have it now Still does leave the potential for a gunked up airlock (No biggy- but still a pain).

Doubt it- I mean- so much was moving OUT of the carboy- not much had a good chance to get in. I think you could have put the tube right onto the airlock- and left the racking cane out of it......

Well done.