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You definitely can! Just make sure to ship them with someone like UPS and not the post office, because unfortunately it is still illegal.

I've used oxiclean a bunch and it works well. I still prefer PBW, but in a crunch I would use oxiclean. I've only used the non-scented version, so I can't comment as to whether the scented version has an impact or not.

Everything flars said is right on. Also, the beer temp will usually be higher than the ambient temp especially during fermentation. Sometimes dry yeast takes a bit to take off, and if you just brewed Sunday it could still be in the lag phase.

Yea, if the ball valve threads onto the pump then the flow should be fine. If you are putting barbs on the pump, I would just make sure those are atleast 1/2".

I've never seen a bottle completely explode before, but while stewarding competitions I have seen caps fly up to the ceiling.

Chugger normally recommends that you try to at least match to the size of the inlet. So if your inlet is 1/2", then ideally you would want to have a full port 1/2" inside diameter fitting connected to it.

A lot of people say not to worry about water until later, but I feel like if it's something you want to work on then you should. Water can be fun to manipulate and I say go for it. Bru'n water can be a bit of a pain to learn how to use, but once you get the hang of it it can be a valuable tool...

Bought my first kegging equipment from Birdman brewing. Decent prices and quick shipping. http://www.birdmanbrewing.com/

Check out Windsor Homebrew Supply in Costa Mesa. Scott has a great grain selection and I know he has full bags of most base grains. http://windsorhomebrewsupply.com/

Biab is the way to go. Only need a kettle and a bag. Anything over 10 gallon batches using a bag might cause issues with weight, but for 5 gallons it is perfect.

For those that do the pour over method, do you just carefully pour over to make sure water doesn't leak too much out of the sides of the bag? I just imagine you could pour too much water out of the sides of the bag which would not allow the water to wash the grain on the bottom of the bag. Not...

Ditto to what other people are saying. He set his temp controller to 62 and left it for 5 hours to chill to 62. Once it hits the temp you want to pitch at, you can go ahead and pitch.

I put hops in a Wilserbrewer dry hop bag and just let them float in the keg. It's worked well so far.

If you are hitting your pre boil gravity, but short on original gravity, something is off with the boil off rate and the final volume of beer. It might be estimating too high of a boil off rate and you might be ending up with a higher volume of liquid at the end of the boil.

I brewed a biab version of this. It turned out pretty well. I might cut back the rice next time since I left it the same even though I reduced the grain amounts for 5 gallons. Still pleased with how it turned out! And it's crystal clear after a couple weeks of sitting :mug:

After a few hours it looks like most of the bubbles have gone away. Only thing that scares me now is those thin patches of something. I think I'm gonna go ahead and keg it. Thanks guys!

I hoped I wouldn't have to post here, but I must :(. I brewed a cream ale about 2 weeks ago and just checked the fermentor. I tasted a sample and its hard for me to tell if it's the start of an infection. I used Safale US-05 and rehydrated. Fermentation didn't start until 2 days after I put...

It's not as cool as a thermapen, but this one from the same company has done great for me. RT600C Super-fast Water-resistant Digital Pocket Thermometer https://www.amazon.com/dp/B002GE2XF8/?tag=skimlinks_replacement-20

I think part of the magic of the Dude's recipe is how well Amarillo and Simcoe work together. I'm sure those hop substitutions will be fine, it will just be different. I haven't used El Dorado yet, so I am not sure how it will play with Citra.

Brewed this up a few weeks ago and just finished carbing it up. I only tweaked the recipe slightly by keeping the IBU around 42 and I added 1 oz of Citra as a whirlpool addition while I was chilling. Thanks for the great recipe Dude! :mug: