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True TDD-4, about 10 years old. Comes with towers and lines. Works perfectly, just needs a new evaporator cover (rusted before I bought it). I have it siliconed up and have a drip pan underneath the one area where it still drips. 2" casters installed for easy movement. $1000 firm. Located in...

Team, I understand the concept behind temp correlation to CO2 retention in liquid. I want to carb and serve a porter at room temperature in my keg. What I'm wondering is, can I naturally sugar carb the beer after racking it into the keg, and keep and serve it at room temperature. I will hook it...

Team, I know there have been many lengthy posts about this and that there are many tools online to assists... But I am hoping I can get a simplified answer with regards to lactic acid addition. Full BIAB system with 100% RO water used. So far this is what I have come up with for mineral...

My grain Mill broke a few batches ago, and I have been using my industrial blender to grind up the grains a few cups at a time. This makes the grain very fine and I never have leftover kernels. That being said a significant amount of the grain filters through the holes in my BIAB metal insert...

So after a lot of feedback from everyone and some professional brewers the final recipe is below. Fermentation was very active for the first 4 days then slowed. It is a fantastic beer. The chocolate and coffee come through beautifully and the toasted Coconut flavor is subtle but carries...

Picture was right after I stuffed and hung the. 48 hours now hanging over the counter. I take it and put it into the cave tomorrow. I stead of a 4lb shoulder 1lb backfat ratio, I did 2.5lb of really nice pork loin and 2.5lb of pork belly. The fat ratio is beautiful and they smell like heaven.

Just finished my build this morning! Got the GE 10 cu.ft. chest freezer used for $200, but it had never been plugged in. I will be adding a 4 way CO2 manifold and 2 more kegs eventually. I built a minifridge Kegerator last week, and even though it was done nicy, I didn't like how it for...

I would like feedback before I execute this recipe if possible. I plan on brewday this weekend. The reason I am doing the smoked malt as the primary base is two fold. #1 I love the taste and aroma of that grain. #2 I want the ability to age without a higher ABV, and I was told by several...

Good morning all! Just got off shift and pulled my first loaf of sourdough I had on a slow rise overnight in the fridge out of the oven. What is special about this one is that I substituted 150g of white wheat flour for 150g of very finely ground grains from my brewday. I was worried about...

Team, I have gleaned great advise by picking through the forms with regards adding coconut to a lager I'm making. I'm doing an addition during the boil but also a dry edition in a hop bag during fermentation. The only piece I'm not clear on: is it okay to dip the entire bag with coconut inside...

Young Blue that has been aging for about 10 days. Instead of buying penicillium candidum, I bought a small wedge of smooth blue from Rogue River Creamery in Oregon and blended it with heavy cream. I added that to the milk and the blue has sprouted beautifully. I poked holes through the cheese...

Team, New setup is all complete. 2x Magic Chef 5.0 cu.ft. chest freezers each controlled by an Inkbird ITC-308. I put a SS Brewtech Brewbucket in each for separate fermentation Chambers. I have done a dry run of temperature regulation over the past 3 days attempting to maintain 60F in each. I...

I just pulled out three wheels of brie I have had aging in my cheese cave for about a month and a half. I salted them immediately after the set phase and put them on mats in the cave at 55 degrees and maintained humidity of 75-85%. I flipped and turned them every day for the first month...

Anyone on the forum that is brewing located in the lower Florida Keys?

So I will be wiring in my ITC-1000 to my standup restaurant fridge this weekend per my earlier post. Thank you to all the amazing experts here that walked me through that. Now a different question: I purchase 2x 5.0 CU FT Magic Chef deep freezers as my beer FERM chambers. 1x freezer for each...

Headless Pirate Octoberfest: I will be brewing this next weekend. This will be my first Octoberfest/Lager. If anyone sees anything that jumps out as critically wrong please let me know so I can adjust before I begin! Thank you as always for your feedback. Recipe Type: All Grain Yeast...

Here is my conundrum... I was lucky enough to purchase a large TurboAir glass door refrigerator that is normally $3800 for $200 used from a local restaurant. It is in perfect working order and just the right side for my cheese and salami cave/lager ferment chamber. It has a digital temp...

New to brewing and almost at the point in my research where I am confident enough to make my purchases. Due to space limitations and ease of use I am going to go with a single vessel EBIAB system. I am leaning towards the High Gravity Wort Hog 5 Gallon BIAB (120V). I may opt for the 240V... I...