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Volunteer Welding in Nashville fills CO2 tanks for $15. As for the tank itself, $130 is pretty ridiculous. There are numerous places online that sells them for $75-80. I would got that route.

Alright, thanks. So I'll up the amount of cacao nibs I add and add both that and the cinnamon for a week. This beast has been aging since December and is STUPID smooth. It's dangerous.

Ok, cool. What about the cinnamon though? Should I soak that in alcohol or just toss it as is? And when you say a lot of cacao would be needed, do you just mean let it sit longer than a week or add a larger amount?

Hey guys, Just wondering if I really need to soak the cinnamon sticks in alcohol before throwing it into secondary since the ABV is so high as it is. I don't really think I do but wanted to get on here and ask just to make sure. Also, from what I've read, I should let them sit in secondary for...

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The freight cost was a total guess. I have no way of knowing the cost without knowing the weight. And yes, I got my answer. As stated earlier, I wanted to know if there was anything that wasn't mentioned in the original post and there was (i.e. two additional elements, extra ball valves, sparge...

Deviantbrew1, first off, let me begin by saying I mean absolutely no disrespect. I was very interested in this system as a pilot system for the brewery we plan to open within the next year but after I broke down the cost of everything, I have to wonder if there is something additional that you...

So would just sticking them in a fridge be alright or do they need to be about 50 - 55 degrees?

I really like this article. I thought it was really well written (although somewhat misguided from what some of these other comments on HERMS systems are saying about HLT resting temp) and it didn't feel like the author was bias at all. That being said, I have a direct fire RIMS and like the...

Cool, thanks man. So essentially I won't gain anything from aging the BCBS but it wouldn't hurt it either. I might have to pick up some Old Rasputins too now.

I've never cellared any beers before but I was wanting to save several imperial stouts to open around Christmas of this year. I've got several but have no idea which ones are worth cellaring and which ones will just get worse with age. Are there specific things I should look for in a beer when...

That's also interesting. As dumb as this sounds, I never even considered priming in the keg. I might try that.

I guess I can't really say that I know what pasteurized is after all. I just know that when I took the tour at Green Flash, they keep all their beer in a HUGE fridge until it was time to ship out same thing with a local brewery. They both said that they store the beer cold to extend the life...

Ok thanks. I guess I misunderstood what pasteurizing was. I think what I'll do is cold crash as usual and then age at room temp in a couple kegs with a layer of CO2 on top of the beer. I guess I understood what the purpose of pasteurization is, I just don't understand why it extends the life of...

I looked through the forums to find an answer to my question and found things that explained whether to prime or force carb aged beers, when to carbonate, what to age in, etc, but nothing that answered this specific question. What I'm wanting to do is brew a pretty big stout, at about 15% abv...

I'd have to cast my vote for Rebel Brewer. They're my LHBS and I go there for almost all my needs. The only negative I can say about them is they have a tendency to run out of my preferred yeast. I have another place locally that I can that from though no big deal.

Is the stand still available?

Bump.

Thanks! A lot of hard work went into it and I'm really happy with the outcome.

Thanks! Yeah, having a house with a brewspace is awesome. I just got really lucky!