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Never really had foam issues after I put a fan in there. Just trying to tidy things up a bit!

Ginger beer! 3-4lb ginger grated/chopped up 5lb sugar Juice of 6 limes and zest 1lb? crystalized ginger sliced up (2 handfulls about). Water to 7gal US-05 stabalize and backsweeten with 2 2/3 cups sugar

This (inkbird wireless meat thermometer) looks fancy!

I could put this to good use. Count me in!

Beerline holder thing I whipped up. Beerline holder by aspiffymofo

probably 5 batches? I make soda water too.

To bbq's of course!

Awesome giveaway! Count me in!

Count me in please!

I don't know what everyones thoughts on this are, but do you need to rack off the lees before adding secondary ingredients? My thoughts are that you lose a little volume with each racking, and with smaller batches 5G and less, that can make a difference in the amount of final product you get.

What you are describing sounds like a HERMS system, from the heat exchange coil you talked about. I have never heard of anyone scorching their wort using a HERMS type... Now a RIMS tube is another story... I still batch sparge and have an electric kettle, so I might not know what I'm...

I usually taste a little sample, if I don't detect any carbonation then it's done. If you're planning on bulk aging then don't worry about it. The small amount of CO2 left will come out in a couple months.

Thought I'd pass this along.. Just picked up four for myself. Brew Dr kombucha is upgrading their kegs and has several hundred ball locks they're getting rid of. $25ea Or $20ea for 10+ They are located at 4245 SE Milwaukie Ave. Portland, OR 97202. Their pickup hours are 9 - 3...

I've added maltodextrin post fermentation with good results. I would wait until you hit your final gravity before making that adjustment. It's non-fermentable, so you can add it at any time, even at bottling. Also, I noticed some off flavors when I used more than 4oz/5gal. If it's your first...

My old LHBS would sell 50lb sacks of base malt (2-row, marris otter) at the bulk ~1/2 the per lb price, and keep it there for you on an account as part of their rotating stock. The customer got the benefit of buying in bulk without having to store it or own their own mill, and the shop was...

3 way C-Clamp Edit: Or 3 way face clamp

There isn't a lot of thermal mass to buffer that heater in your ferm chamber. It will be better once you put a full 5 gallons in there. 200W might be high for a heater (I think I'm using a heater mat that's less than 50W. You could also try the lightbulb in a coffee can trick for a heater...

Downside to racking after 5 days is that if fermentation hasn't stopped, there is going to be a lot of stuff in suspension. Wait for it to drop out. They say the yeast continue to 'clean up' the beer after fermentation has ended. It takes a long time(months) for the yeast to break down and...

Nope, other than it might be a waste of line cleaner. I use a smaller container to pump out of/ in to.

Mash temp for sure, then pitching rate. But most of all... RDWHAHB. I've messed up so many of my early beers by messing with them too much.. Adding hot/cold water to the mash because I was off a few degrees, and racking too many times. Now I don't worry about it. Beersmith gets me close...