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I use an Arbor Fab mesh basket for the mash along with a press plate to get all the wort from the grains I can get. When I make NEIPA's with wheat, oats and flaked barley, this makes a bit of a "porridge" consistency as opposed to straight husked malts. I'll throw in a handful of rice hulls to...

+2...like your logic. I wish I had all the $$ back for stuff sitting idle as I expanded and enlarged my gear. BUT - I was willing to do this and not stress over making the upgrades. Brewing is one of my main hobbies and I don't begrudge the investments of nice equipment. One day I'll have a...

+1. A small, cramped kettle makes for an unhappy brewer.

My go-to NE IPA uses Galaxy/Mosaic/Citra for the hop bill. I was ordering Galaxy from Yakima Valley recently, and all they had at the time was a buddy pack of Galaxy and Ella...aka Stella previously. I've never used Ella, but wondered if Galaxy/Stella/Citra may make a decent hop combination. I...

My go-to NE IPA uses Galaxy/Mosaic/Citra for the hop bill. I was ordering Galaxy from Yakima Valley recently, and all they had at the time was a buddy pack of Galaxy and Ella...aka Stella previously. I've never used Ella, but wondered if Galaxy/Stella/Citra may make a decent hop combination...

I brewed a 4.5% German Pils this weekend, and wanted it to be a bit hoppy in the 35-38 IBU range. Hop contributions are easily controlled, but I'd be a bit concerned that you are going to lose at least some of the noble character with a full and single hop charge in which some (or most) of the...

As Mongoose33 said - it is very hard to project ahead to know what your needs will be in a year or so. I originally thought I'd stick to 5G batches and all is settled. Within a year, I was doing 10G batches with my point being - buy equipment to satisfy your current brewing demands but with an...

I'm relatively certain he stated he was fermenting totally closed, so maybe he is fermenting in a keg that can withstand 130 psi. IF that's the case, and considering he is a newbie, I'm sure the beer is full of off flavors the yeast would produce. It's always interesting some of the off the...

Recently attended a seminar/meeting in which a fellow home brewer (newbie I think) stated he ferments in a closed loop tank where no off gassing is allowed to escape for the duration. I didn't have a chance to ask him about this, but I do have a major question: Aside from the excessive...

Thanks @JohnSand. After seeing several posts relating to KT is not fermenting well in the winter - just thought I'd share in case someone could benefit from my "fix".

I totally understand where you are coming from, @Soulshine2. If a person does a bit of "homework" up front, at least they can begin to learn the vocabulary used in the art of brewing. Way back when, I read Palmer's book, How to Brew. As a non-brewer at that point, I'd say 90% of what I read...

I've had similar timeline obstacles as yours, and I simply let the tea ferment longer with no harmful side effects. Especially in the winter, many folks have slower ferment times than summer temps, so this may be to your advantage. KT likes to be around 77F, so if your ambient is lower that...

I have struggled with slow ferment times and low quality tea in the winter as my ferment closet is around 67F. The tea seems weak and it takes forever to develop thin, wispy scoby's on top. Clearly, the tea is not happy at 67F I have a 10" x 20" germination heat mat to pop veggie seeds in...

Sounds like you found a good combo! I'll jot this one down for future use! I like to choose one hop that gives a baseline flavor, then an accent hop that hits high notes if this makes sense. I worked up an IPA recently and used Sterling and Vic Secret. I actually liked it well enough to...

I didn't do a cider this fall, but last year I did a split 12G split batch with two flavorings: 6G of finished cider got a light back sweetening and 2C of tincture made from Captain Morgan's Spiced Rum with a stick of cinnamon and several cloves soaked for 2 weeks as the cider fermented. The...

I think 15 hours will do the job - 20 to 24 will be a full head for sure...but that may not be entirely necessary with this aggressive strain. I also pitched my entire 1L starter and that works just fine. Will your 5KW heater keep the garage warm enough to brew comfortably in extreme weather?

I'd be fairly certain you'd like either of these selections in your IPA, @mongoose33. Compared to some of the other strains I tried at White Labs in a 4-way split batch, 066 was a home run. I used US-05 (WLP001) many times, but when pitted against 066, it fell quite short in my opinion. I'm...

I'm not a micro-biologist so understanding yeast strains is not in my wheel house per se. But as this split batch beer has aged a few days since my review, I am not able to tell the difference. The sharper edge mentioned from the 1318 has all but become as smooth as 066. Are these two...

Thanks @Braufessor. I have followed and used your NE IPA recipe for quite some time and keep a keg going at all times. I continue to be pleased with the Ss Uni Tanks based on the versatility and benefits they offer. Pictured on top are the 2 - 7G tanks and to the left is a 14G tank for double...

I recently visited White Labs new facility in Asheville NC where I tried a 4-way split batch of various WL yeasts in IPA beers. The WLP 066 totally took me by a pleasant surprise at the difference between this and WLP001, WLP008 and Sacc Trois. This lead me to my own split batch experiment...