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Ok. Awesome. After setting up all this nice equipment the last thing I wanted to do was damage it. Thanks!

I went with the Brew Buckets and the Frigidaire (Tramontina) and I am in the process of setting them up with Inkbirds. However looking at where the feet of the Brew Buckets sit it seems the floor is a bit soft. Has anyone had issues with damage to the floor of the fridge from the weight of a...

Did you ever do the experiment? I have about 40lbs of 4 year old 2 row. Had a second kid and brewing screeched to a halt! It was stored we'll, sealed and kept consistent temps so I'm hopeful. I might have to pick up where this thread left of.

Tonight I raise a pint in honor. Thank you Tasty for the knowledge and the laughter. You will be missed. Janet's Brown, Janet's Brown, Janet's Brown!

Sorry. I'm at work and don't have the recipe with me. It is all grain and has 12lbs of 2 row. It's also a darker beer at 21srm. But it sounds like I might be ok.

I'm making Janet's Brown this weekend. Checking supplies I have flaked wheat instead of malted wheat. Is there much difference? The recipe calls for 1 lb of malted wheat. Can I use 1lb of flaked wheat? After searching I haven't found much info that was helpful.

I have the 18" WSM and love it. If you can get by with cutting racks of ribs and brisket to fit it's awesome. Wish I had the 22" but that's the only thing I'd change.

The same with my starter! For whatever reason the ferment didn't have the same result. Seems a little better after using gelatine. The true test will be in the glass. Should know in a few days.

I read a few other forums where people talk about a haze but gloss right over it. Then nobody says anything about of it. As many times as I've seen someone mention it I would have thought the answer easy to find.

I make a pale ale and a cream ale on a regular basis. I usually always use wlp001. I figured it would be a good first couple batches to test since I know the beers. I fermented on a table with a brew belt and a sweatshirt on the carboys. Temp started at about 75f and ramped up to about 90f. I...

A friend acquired several 10 gallon bourbon barrels about a year ago. At the time they were freshly emptied and had about a gallon of reverse osmosis water dumped inside. He used all but one and offered it to me. I'd like to use it. I know it's better when they are fresh for sanitary reasons. I...

The most traditional use is to add grains to the pot directly to use as a mash tun. Although some use it with brew in a bag to keep the bag off the bottom of the pot or the electric element so it doesn't burn while heating.

Thanks! I have a 9% Russian imperial stout planned. Planning ahead for the long cold winter. Wish me luck!

I was told it didn't matter what brand as long as it was strong. Basically because it's just being used to keep the barrel clean. Also the quality of the bourbon/whisky wouldn't be noticeable in the finished beer because of the small traces. Any opinion?

I have a "new to me" bourbon barrel. It's 10 gallons and was drained 3/4 months ago. The distiller said he filled it with 2 liters of R.O. water to keep it sealed. I was wondering what if anything I need to do to prep a barrel in the situation? Do I sanitize with a potassium metabisulphite...

It's so obscure! It took me a minute. I love it!

Sweet! Might do a small test batch.

I know im poking an old post. Sorry! I'm looking for an imperial stout for a bourbon barrel i just aquired. (10 Gallon) I havent done an imperial stout before. would this be a good candidate? Need to fill the barrel soon!

Ok! So I'm making an imperial stout. Any thoughts on Voss Kveik from Omega? Do you think the citrus flavor would be an issue or do you think it's mild enough it will be buried in the roasty malty flavors and hop bitterness?

What size of brewing are you doing? 5 gallon 10 gallon? A single 3200watt may be more than enough? Just curious.