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Preference?

My rig is a 🦕 I really love to look at these systems. I would love to be an inside brewer. I’ll tell my 3864 this weekend it’s riding in a Maybach on the way to the chamber! Love it!

958+11.5 RIS = 969.5

938+20 Kolsch = 958

Dang, I’m a rookie @ 23, or 161 years. I told her it’s like dog years. 😎 Guess that’s what happens when you wait until you’re 35 to tie the knot.

I have 10g conditioning right now. Agree 100%

Brewed 11g of RIS yesterday. I feel it today!

I only secondary high OG brews that I want off the yeast. Brewed my RIS yesterday that will ferment for 2 weeks. I’ll then put it in a secondary for a month with oak soaked bourbon. Only beer I use any secondary for. I’m sure additions of fruit and such would be fitting as well.

I’m brewing a huge RIS on Sunday. It’s a 12g batch with 3# of roasted barley, and several other dark malts. I always mash it all together. I tried the late additions and didn’t get the character I wanted. Shooting for a PH of 5.6 and rolling with it.

Same here, 16 years old and not as easy to connect. Today reminded me of years gone by. I wish everyday could be like today. I’ll be a jerk come tomorrow. 😀

Drove to Indianapolis early and it worked out. Visited the zoo, cloud free, 75 degrees, we had a great day. Crazy how a few stars show up. Driving to 100% really worth it. The drive back however, never again!

Agreed 100%

Bobby has had his name on every MT cooler build I’ve ever done. His bulkheads are well thought out with quality parts used. A++

I have a couple Barrel Mill spirals soaking in a pint bourbon right now. IMP Stout should be ready for the Holidays.

I’ve never tried to go slow while underletting. I just rock it in there and stir after I move hoses and such. Huge difference from the days of stirring grain into a filled MT. Now there’s no balls of grain. Brewing an Imp Stout this weekend for the Holiday season. It has been a long bit since my...

I mix it with distilled in a 5g jug. I use it all year. I’ve never had any PH reading out of wack. An hour, that covers them for every water mixing hardness. The harder your water, the shorter the life. Mix it with distilled and no worries.

Last I heard he’s still banging them out. Contact him and give him the measurements.

Agree 100% plus easy cleanup

My therapist will be sending you my bill. $$$$$

S-23 is a fine yeast IMO. It can handle warmer temps too. I also make sure to do a D rest with it. It is better for malty styles. Leaves the beer with a fuller mouthfeel. I’ve medaled with it several times in euro malty lager styles. 34/70 is a chewer. It leaves nothing on the yeast side. Dryer...