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I regularly brew 10 gallon 1.060 - 1.070 beers in my 15 gal kettle. Usually Beersmith will call for adding 15-16 gal of water, which obviously doesn't work. I just hold back some water from the mash and add prior to boiling. In beersmith, you can specify "kettle top up" volume. I usually put 3-4...

Like Yooper, I can usually get it back to grinding by a quick spin in reverse... easiest solution out there.

This is what I used to attach the chiller to the board. http://m.homedepot.ca/product/ProductDetails.aspx?productid=997375&lang=en

The first time I used it, I did the trub dump, but don't do that anymore. I like to get the yeast working quickly to avoid any potential infections. For primary, I leave the valve open and let it do its thing. Once the krausen has fallen, about 3-4 days I will remove the ball and dump the...

Yes, you will still have yeast in suspension and cold crashing will ensure they drop out

Those chargers are great and I wouldn't worry too much about the 20 min drive home. One thing to note is that I've found the mini CO2 cannisters don't form a great seal and are usually empty the next day. Not a terrible expense, but it's good to have a few extras.

I built one of these stands last night, thanks for the idea to the OP! I included a GFCI switched outlet on mine too, based on this build: https://www.homebrewtalk.com/showthread.php?t=480922 Front View: Side View: Rear View:

I don't calculate it by hand... I use Beersmith. It calculates things based on the grain bill you choose, the volume and the gravity reading automatically.

I have a 15 gal kettle and thought I could handle a 10 gal biab... it was terrible. First of all, the grain was much heavier than I thought it would be. With little room for error, I made a mess pulling the bag and trying to drain it. I had a "stuck sparge" basically where I couldn't fully get...

This is a really good build, and something I would like to reference some day to build my own.

Here was my progression Starter Kit Freezer w/ temp control Immersion Chiller Kegging Full Volume Boil (Stove, Extract) BIAB (Stove, All Grain) Propane Burner Bigger Pot Plate Chiller For me this worked well. It was nice to get the temps under control early, and it made better beer. Kegging...

Would be alright for a short period, for longer periods read the sticky at the top, the beer gun thread Sent from my iPhone using Home Brew

I use a Keezer for dual purpose. I ferment 4-5 days in the Keezer at 61 then put it at room temp for a week. No off flavor perceived yet. It's not ideal but it works Sent from my iPhone using Home Brew

I also use my Keezer for dispensing and fermenting. I put the carboy in at 60 degrees on Saturday (brew day) and then on Thursday or Friday I take it out, assuming the vigorous activity is done by that time. Then I'll let it sit at room temp for another week or two. I haven't noticed any off...

Use a wine thief... Takes maybe 3 oz samples and fits the hydrometer perfectly Sent from my iPhone using Home Brew

Either. I Pour it all in, the whirlfloc will keep the junk at the bottom. Of the fermenter and it's a lot easier with no ill effects Sent from my iPhone using Home Brew

I can fill a growler off my perlick tap no problem... no adapter/stopper needed. My PSI is around 10 and 6 feet of line off each keg.

Eventually the temperature inside the keg should match the ambient temp... but you'd think that it would only take a couple days. Other idea is that possibly your lines are high up in the keezer, while the probe is low. Maybe a small fan to move the air around would help. Does your second glass...

I think it's 3 weeks at 70 degrees

I took a keg of lager to a party, and we didn't finish it (crazy, eh). It warmed up and when I put it back in the fridge it was back to hazy for a week. Still tasted good!