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Does anyone have a brewfather equipment profile for a SS brewtech 1bbl brewhouse I could take a look at?

I'm gonna brew a small 2 gallon batch this week. I thought I'd make a starter as usual like I would for 5 gal, chill it, decant then measure out 40% by weight to pitch into the 2 gallons. Is that a solid plan? What do I do with the rest? Jar it and put it in the fridge?

I use the two vessel method as you can see in the picture. Vodka instead of starsan. The issue I keep running into is no matter how large my vodka vessel is, it drains itself dry. I started my cold crash yesterday afternoon, and this morning I wake up to a dry vodka bottle. How can I remedy this?

I'm inputting some old recipes into BS3 and I'm having a hell of a time getting the ibu's and the srm right. This particular recipe is for 5 gallon extract. I have the equipment setting correct, the alpha acids correct as you can see from the attachments. But theres no way this recipe is 113...

I've read that its not necessary to allow the beer to rise to room temps after a cold crash before you bottle. Can anyone vouch for that? I will be using a brewers friend priming calculator. I see how it factors temperature into the amount of sugar needed... but to me it seems to make more...

This is my first time with a temp controlled fermentation chamber. I'm planning a dry hop addition at the 14 day mark for 5 days followed by a 2 day cold crash, then bottling. I've read about ramping the temp up after fermentation is over to make the yeast clean up after itself. When and...

Anyone interested in trading for some Delaware brews? I've got Dogfish head, Evolution, Mispillion River, Big Oyster, Fordham and Dominion... just to name a few. I'm looking for new IPA's. Zombie dust and Half Acre Brewing are on my list... But I'm open to others as well. Thanks

I had a little difficulty at the end of brew day trying to accurately measure my carboy temp. Transfered brew to carboy after cooling and added about a gallon of water to reach 5 gallons. I capped it off and gently turned it upside down a few times to try and mix the water and temps to get an...

Half Acre was kind enough to send me a few free stickers after I mailed them a self addressed stamped envelope. Does anybody know of other breweries that do this? My new freezer needs some love! Thanks

We recently moved into a new house. Its a new well, new plumbing etc.. so I'm not sure about our water yet. I'd like to break the garage in this weekend for my first brew at the new place. Is regular store bought Spring water good to use? I'm doing an extract IPA

I thought I saw a post about this somewhere last year, but I can't find it. I have an old school upright freezer with the coils inside. Is it possible to move them around to make the freezer usable for a fermentation chamber? Its a really cool vintage freezer thats just been sitting in my...

I'm tired of the swamp cooler. I'm gonna pull the trigger on a used deep freezer to use as a fermentation chamber. I've got some space in the garage I'm looking forward to setting up as a brewing area. So other than the freezer and an inkbird temp controller, what else do I need? It's...

On the advice of some of you here, I postponed my brew day last sunday because my liquid yeast needed a starter. I almost threw it in and hoped for the best, but I didnt want to mess this recipe up. "Juicy Sundrops NEIPA" from Home Brew Supply.com. OG:1.075, Imperial Yeast Barbarian (200...

Brew day's tomorrow and I'm using a liquid yeast for the first time. Imperial yeast Barbarian A04. Should I make a starter for this? I've never made a starter before.

I'm sure answers will vary on this. But for IPA's, in general, how many weeks of bottle conditioning before the beer reaches its peak flavor/aroma? I have been experimenting myself with labeling and refrigerating different weeks to try and pinpoint the best conditioning length. Just curious...

When using a priming calculator to determine the amount of priming sugar needed before bottling, which temperature do you use? The fermentation temp, current temp at the time of bottling, or the temp at which the bottles will be conditioning? And how does cold crashing effect this? As a side...

I've been using the brewers friend scoring sheet and the BJCP beer scoresheet to rank all my favorite beers. Just to help me better evaluate my own home brews. Is there a standard scoring sheet out there I should be using? I've noticed some of my local beer stores have scores posted from time...

When bottling my last brew I filled and capped a 22oz bottle. Never done that before. Its got me thinking if that could be a problem? With almost twice the amount of beer of a standard 12oz bottle, will it over pressurize and become an issue? I left the same amount of air space as I would on...

After two or three weeks of bottle conditioning does the yeast just run out of sugar to eat (corn sugar etc added to the bottling bucket) and as a result, the carbonation is completed on its own? Or is the carbonation only stopped once you put the bottles in the fridge, and the cool temps...

I've been keeping my eyes open for something I can use for fermentation and cold crashing. Probably a dumb question but do I want a fridge or a freezer? I would think a fridge, since I dont want to freeze the beer. But reading threads around here most people say they have freezers. Will...