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For the win!

Bump, anyone have any input here?

I am thinking of upgrading my buckets to a chronical. I currently brew in the kitchen and ferment in our bonus room which is the next room over but up a small curved staircase. I am able to carry a full bucket of wort, but I really wouldn't want to carry a full chronical up the stairs. Would...

I have done it with the $12 4 gallon Walmart kettle. I have since moved on to another system but did about 10 batches. Totally doable and produced good beer. I sparged by putting the bag into a separate 3 gallon pot at 170 degrees.

John, I am in Roslyn. Depends on which parts you want. Sorry for the delay in responding.

2039 + 5.5 Saison = 2044.5

I am selling my 20 gallon (80qt) setup. It is too large for me since we had our daughter. I now brew inside, stovetop. System includes: 80qt (20 gal) instaware sandwich bottom (3ply with copper sandwiched in center) stainless pot with temp gauge, 3 piece valve and pickup tube. This is...

2.5 gallons of Ed Wort's pale ale 16,560 + 2.5 = 16,562.5

2.5 gallons of my Copper C Ale 15,233 + 2.5 = 15,235.5

Mine is in our bonus room which is out of the way and up a winding staircase. It's a destination.

Even if it is infected, it may still taste great!

14,166.5 + 2.5 Centennial Ale = 14,169

13,937.5 + 2.5 MF's Westvleteren Green Clone = 13,940

Yesfan, then I wouldn't be no-chilling. I built an immersion chiller years ago. I'd like to leave it in the closet as chilling is my least favorite part of brewing. I'm planning to try some of the above suggestions and will post a schedule once I decide. Thanks to all the contributors!

Jeffers, I think I will wait until I learn this lesson the hard way, much like I am sure you did with the nair. I know the risks but my house is 152 years old and id rather contaminate a batch than have my kitchen floor end up in my cellar. Sketchy; thanks for the link, I will definitely read...

Coolest tower I have seen Gavin!

Yes, that is after flameout. I usually brew in the morning and finish around noon. By the time I wake up the next morning, the wort is cool enough to place in my Cool Brewing insulated bag and at that point I can drop the temp pretty quickly with numerous ice packs. My wife and I had our...

I have recently been brewing 2.5 gallon batches on the stove using the biab no-chill method. I pitch when I get my wort down to the desired temp (usually about 1.5 days after brewing. I am planning to make my first IPA using this method and was wondering how long I should leave my hops in the...

American jobs and better distribution of craft beer acquisitions is a good thing. I don't love big corporations but they are a part of civilization now and we have to look at the good side of things. I'd love to drink a Four Peaks Hop Knot in New York!

13,411.5 gal + 2.5 gal Bierhaus' Centennial Ale steam beer style = 13,414 gallons!