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Cost wise, not sure there is much difference. Definitely easier to use a dehumidifier. How different is it from making a mondo pot of soup and you don't have the commercial hood sucking out the steam?

I already have them going up the twine, not sure what I'm gonna do. I will likely just try and protect the shorter ones by covering them up with plastic sheets. This is the forecast for chicago btw.

So there's a storm brewing tonight. I just finished the COPPER hop pole. Everything is planted, the pole is up, and I just thought to myself, hmmm maybe that's why the pro's use wood? :drunk: I have 2 ten footers coupled together, with a tee at the top, and it's probably 18 feet in the air. I...

It's not another propane safety question; it's about venting water vapor. I've brewed plenty in the kitchen with little concern for this as I think many of you have. Maybe you get some condensation on the windows but the house certainly doesn't sag, fall apart, get moldy or implode. But, as...

So bottom line question I have is about the hops. Could care less about the recipe in total. I had a snifter of this DIPA tonight, and it's got this musty, earthy, mushroomy kinda aroma to it. I asked the bartender and he's pretty sure there's centennials in there - and I got the grapefruit...

There's a "winery" that went under and the guy is liquidating on Craigslist. Full buckets of juice for $50, cheap bottles, cheap racks, seems like a good deal for everything. I'm going for some juice on Thursday - he's on Belmont. Spoke to him earlier - claims the juices are from Napa. -OCD

Where do you get your juice? Concentrate kits are fine I suppose. Guess I just want to try everything at least once. -OCD

I think there's just not enough of these in the wine category. I bought a wine cellar for $75 holds 350-ish bottles. Fast forward about 6 weeks and they call me back and ask if I want the other unit. FREE! Turns out they can't take it with them - they're moving and the new place is too small. So...

Just wondering how many people order EXACTLY what the recipe calls for VS. taking liberties with the ingredients and calling it close enough. What do you do for 40l vs 90l or Vienna vs Munich. Where do you draw the line and absolutely MUST have "X" ingredient for the batch. I treat it like...

OK - first off it's Bud, but hey they're practically paying you to drink it. I just bought a 12 of Bud Select (because they didn't have a 12 of the Ale) for $7.99 then you buy some steaks or seafood (minimum $15 purchase) send in the receipts and UPC and they'll send you back $15 !!!! :tank...

So I'm reading through old issues of Zymurgy and BYO that I got as part of an Ebay score and I ran across an article talking about DIMS, RIMS and HERMS. I get the last two, can't spend 5 minutes on this board without learning about those. Has anyone heard of a DIMS system? I'd just be curious as...

This is a question spawned off the 15 gal inductor cone thread. Mostly I'm wondering about people doing larger batches; do you brew and ferment pretty much in the same location? I'll be moving outside this spring and think I'll have to stick to two buckets to keep a ten gallon batch portable...

It will end up out of my price range - so I'll share. This guy made a brew system where the conical fermenter is also his HLT, BK and Fermenter. Custom made burners to flame the cone, ferm temp controllers, and a march pump for the mash kettle. You need to click on view sellers other items to...