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If it’s a manufacturing defect and not wear and tear, I can see trying to help him out if he’a being polite and you still have a relationship with the part manufacturer. In this particular case, I’d be tempted to just move on and amend my T&C to encourage users to immediately inspect any...

Spike’s seems to be a scaled down copy of pro equipment, so it’s no surprise that other manufacturers also are making scaled down versions of pro equipment that resemble Spike’s. I like Spike quite a bit and have some of their gear, but I agree about the logo - the old one was much better. The...

Oops, if you post your location, somebody will probably offer to let you run over and mill it “properly” before you brew. If you’re in the Twin Cities west metro, I’ll do it for you :)

I’m surprised nobody has mentioned the mill master yet (from mash master out of Australia). Geared, fluted rollers made of hardened stainless steel, and works great. A bit pricey, but probably belongs in a conversation about the best home grain mills. I drive it with a surplus Bodine 42R 1/6...

Spike just sent initial pricing on the 20 gallon BIAB basket or system: 20g Basket and 20g Full System Initial Pricing* [may be subject to change before launch] Product Price 20g NPT Basket Only Basket +single NPT fitting on top $300 20g TC Basket Only Basket +single TC fitting on top $325 20g...

Per an update from Spike, the release date appears to have slipped from Q1 to "late spring", in a 20 gallon with smaller sizes for five gallon brewers like me to follow. The have released a couple photos which shows how the basket design in particular has progressed, so I thought I'd share them...

United States, Thanks!

What do you mean by only getting a simmer? If you're 212 degrees and it's bubbling, that's a boil, and your controller is likely regulating temperature. Can you set the controller to 215 degrees, or 218 degrees, and see if you get more of the rolling boil you seem to be expecting?

The problem is that your blowoff tube isn't big enough to carry blowoff without clogging. Day Trippr's advice to use a larger tube stuck directly into the carboy is the most effective solution, and looks something like the attached photo (one end stuck firmly and directly into the carboy, and...

Make sure to hydrate it before dropping it in so you don't kill off a bunch of yeast on contact with the beer.

What's your dry hop schedule? It's less an issue if the beer is still actively fermenting, as it will consume oxygen and blow gas out the airlock after adding the hops. If after active fermentation has ended, just be careful not to disturb it to the extent possible - drop in your hops, and...

I split some white oak into sticks about 6" long by maybe 3/4"-1" around, and charred them black with a torch to get a similar surface as the inside of a typical Bourbon barrel. I then gently cleaned the sticks with water so there wasn't loose ash, and soaked them in Maker's Mark for a couple...

I'm not going to age either on fruit, although the "holiday ale" had orange peel added at the end of the boil. My instinct says to move to kegs too - I'm just wondering if there are down sides I'm missing since it's not very common advice. I'll probably pull a half pint once aging is done to...

I have a couple beers sitting in glass carboys right now, one is an imperial stout with a 4-6 month aging time and one a "holiday" red ale with a 4-6 week aging time. Both are still sitting on their original yeast beds, and have been done with primary fermentation for a week or so. Brewing...

Sure enough, the instructions say " Then add the oak cubes and bourbon to the secondary fermenter and wait an additional 1 – 2 weeks before bottling." I think that may be an error on their part. If you brew another batch, I'd just add oak cubes and not bourbon, and if the second batch turns...

Did I read it right that you poured 16oz of Maker's Mark into the beer along with the cubes?