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Hot off the distribution truck. Also got another treat: Fyodor's Classic (2013 IRS aged in bourbon barrels). It's like Christmas morning, except it's 75 degrees outside.

Has anyone here participated in this competition?

Has anyone tried this? I can only accurately control temp of one fermenter right now with my chest freezer and Johnson controller probe insulated against the vessel. This would allow for multiple controlled fermentations at once... if it works as advertised. It would also free up my chest...

First competition... Might be catching the bug after this. I have to disagree with one of the judges because he said that my American IPA had too light of a body. I finished at 1.010 (within the style guidelines), but I guess he tasted my beer and that was his perception so I should probably...

1. Proper pitch rates with healthy yeast and oxygen 2. Precise temp control of your wort (not ambient) 3. Sanitization sanitization sanitization Follow these three steps and the chances of having a bad batch will be low. Unless of couse you take a crap in your fermenter or have 50% of your...

I noticed that when my kegs are killed and I have nothing connected to my CO2 tank in the fridge it starts to act up. When I open the tank valve after it's been sitting disconnected in a fridge for a day it doesn't regulate pressure. The PSI goes off the charts and the blow off for the regulator...

Last night I ordered my Perlick faucets, shanks, etc. so that I can convert a spare fridge into a kegerator. I forgot to order a faucet wench and I want to know how necessary this tool is? Can I still properly install the faucets to the shanks without the wrench? I know the wrench is only like...

Just built a prechiller. Can anyone with experience tell me if it's better to fill the bucket with the prechiller with just ice or with ice and water?

Looking into a jar sealer with a handheld pump or a vaccum sealer for storing hops. I don't own either and I'm looking to buy one or the other. Anyone have anything good or bad to say about them?

I'm looking into putting a faucet for my keg on my fridge. Just need to know what the "bore" specification means. For example, the faucet that I am looking at has a 4 1/8" length shank with a 3/16" bore. Another one has a 1/4" bore. Obviously one is slightly bigger than the other, but what is...

Looking for some creative ways that people avoid sediment in large bottles (750 ml or 22oz). Whenever I enjoy a nice sour or bottle conditioned barleywine in a large bottle I pour into a snifter or tulip. This will give me a little less than 3/4ths of the bottle in 1 pour. An hour or so later...

Not a BMC bash thread. Just a dose of current events in the beer industry. http://finance.yahoo.com/news/king-beers-fizzling-u-sets-030200556.html

What are the biggest grain bills that you guys have tried with BIAB? Just wondering the limits that this technique can be pushed. I'll start this off with my biggest which was a 12lb grain bill. I know that there are bigger ones that have been made so let's hear it!

Just venting here. The last 2 times that I went to my LHBS (a reputable one) the yeast that I was going to buy (cal ale) was a month or less away from the best buy date. It is just frustrating to have to make a huge starter or a stepped up starter because I can't get fresh yeast to make a...

Do I need to take into account the sugar additions added during fermentation when I am planning the size of my starter? Example: if my OG after the boil is 1.060 and I am going to add sugar during fermentation should my starter be for 1.060 or should it be 1.060 + the sg of the sugar additions?

What does everyone do to clean their BIAB bag after mashing. I use hot water to rinse it and remove as much of the grains as I can, but my bag ends up smelling like grains. Is PBW or Oxiclean good? Washer and dryer? Anything else? Thanks.

Thought that I would share a story about some obvious but maybe overlooked information to new brewers. I just drew a pint of a beer from a batch that just finished carbing. I have brewed this same recipe before with the same brewing process and the beer tasted decent (IMO) but was not close to...

Hooked up co2 to keg and the regulator doesn't stop sending co2 to keg no matter how low I set it. Can anyone help?

Is it partial mash if you throw some two row, Munich, and some caramel malts into a grain bag and steep at 155 for 30mins? Or is that just pointless? I guess my question is can partial mash be achieved by steeping?

I just can't seem to get whirlpooling down. Not even a little bit. Absolutely no trub cone or any type of trub settling with my procedure. I also us a kettle with a spigot, not a siphon. Here's my procedure. Please correct or give advice: Whirfloc @ 5 min Let kettle sit for 10 mins after...