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I read in Chris White's "Yeast" book that when double batching, if you full oxygenate the first batch and pitch for single batch, and then brew the second batch the next day and fully oxygenate the second batch as well, that you can skip pitching for the second batch, as the yeast will have...

Hey all, I am moving from a 5 gallon setup to a 1BBL setup and I am looking for advice from someone who is experienced with brewing on this scale. I am planning to chill using a plate chiller. My concern is if I am just throwing hop pellets into the kettle that they are going to clog the...

Bingo! Thanks guys https://a.co/d/epOZhtV

Could be some sort of safety mechanism but it doesn’t look like this pic you posted. It just looks like a piece of ceramic, smaller around than a dime, maybe 3/8” thick, with the two terminals which are coming directly from the wall plug before going on to the heating elements. It is screwed in...

No but when it initially failed I was wrapping the kettle in blankets to try and insulate for more consistent mash temps and I left in on during the boil for more rapid boil. I think the blankets were blocking the vents and it probably overheated. The next time may have been like whoru99...

Hey all, Does anyone have experience fixing these brew kettles? The manufacturer has been zero help. This component has fried a couple times now and I don’t know what it is or where I might be able to source a new one… Or why it keeps frying for that matter. Thanks

Has anybody tried one of these? KEG-2-KEG QUICK CARB - SANKEY KEG SYSTEM

Those are the same specialty I grains I used but different percentages. Mine was 82% two row, 9.5% Munich, 4.8% C80, 3.6% Victory… May just need a little tweaking

Last time I tried a Fat Tire clone I used RO water with the following additions: 5.7g gypsum 3.9g calcium chloride 4.4g epsom salt Batch size was 5.75gal to fermenter, 5 gal to keg

Also what “page” are you referring to? Is there an official recipe page??

I didn’t know there were different versions. Last time I got a fat tire on draft if tasted like I remember it tasting 15 years ago. The raw barley is something I haven’t seen an any clone recipes though. That may be the secret ingredient.

I have a very important question for all you beer geniuses… Fat Tire… How do they pull off that biscuit flavor?? It’s very pronounced and delicious. And heavy but totally unique and distinct. (I’ve tried Biscuit/Victory). Starting to think I need to experiment with re-toasting the malt? Thoughts?

Ha, well it’s got two S’s my guy

Thanks Kickass. You’re invited to my brew day. It happens every Friday and is followed by drinking as much ****ing beer as you want before getting up hangover free Saturday morning and snowboarding all day. Because life is good when you’re not a *****

Yeah I didn’t think about that

My guess would be that brewing beer doesn’t grant one immortality.

Maybe so, maybe not

Haha where you go to get lectured on your drinking habits by a bunch of lightweight bootleggers eh? Thank you, It’s good to be here.

Pretty funny coming from a Wisconsinite. The most alcoholic state in America. But yes I do enjoy my beers, and no I don’t drink and drive. And I am also 100% in it for the craft. I’m going to open a brewery and my beer is going to be so good that everyone is going to be drinking 20 beers a...

I 100% lost count after 4 or 5. My reason for guesstimating about 20 is A. 20 over the course of 8 hours is about 2.25 per hour which seems about right and B. If I tapped a 5 gallon keg on Friday and floated it on Wednesday and didn’t drink much during the week than I must’ve had about 2 gallons...