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Yeah, heating and cooling will be your biggest challenges. I use a 52qt cooler for a mash tun and can fit roughly 25lbs grain with about 1.25qt water per lb. Works well for me. If I want a beer over 1.060 I need to add DME. When I started 10+ gallon batches I only had carboys and...

The nice thing about aluminum is its cheap. The not nice thing about cheap aluminum is its cheap. What kind of water did you use? If you used distilled there wouldn't be anything for the Aluminum to react with to build the layer. Distilled water also wouldn't pit aluminum. Cheap stainless would...

I'm no expert but I don't think this holds water. By the rationale of this method after my keg has been in the fridge for 4 weeks I have a "pseudo" lager. Yeah, my beer is much clearer after that much cold crashing, but it isn't any different than it would be if I held it cold that long before...

I stopped using whirlfloc or anything like that years ago. WHen I brew regularly I settle into a schedule of once every three weeks. I ferment in a Spiegel 15 gal and after three weeks everything has settled below the draw off. I get very little trub in anything. Bottles clear up with time and...

I've bottled in the aluminum bottles. Works great for camping with homebrew. I'm pretty sure I capped with my lever capper not my wing.

If cans are cheaper to produce and ship you sure can't tell by the price of a six pack vs glass.

Boil hot, chill fast, let it sit. Clear beer.

If its not bitter enough, add more next time!

I like my IPA's dead center of style with emphasis on flavor and smooth, dissipating bitterness. I use Warrior to bitter, Citra or other tropical leaning hop for flavor, Willamette for flameout and Cascade for Dry. I usually shoot for 1:1 OG:IBU. I consider IBU contributions of hops added at...

My calcs show an OG of 1.075 and IBU's around 35. I would bring your OG/IBU ration closer to 1:1, move Glacier to 15 and leave the rest. If those are all the hops you have, use some of the Glacier for FWH. IMO

I flush with a hot BLC mix, flush with water, then flush with Starsan between each fill. At least every other time I break down my party tap, every few times I break down the keg couplings.

Bummer. Add it to the list of knucklehead things you/we all do from time to time. Keeps brewing interesting for sure. If you aren't in the habit of having yeast backups at all times this will help you remember. I brew 10 gallons at a time so I keep 2 sachets of S-05 and S-04 backups all the time.

How to Brew fit my sort of technical brain. How of Homebrewing was a little too hippy dippy but is great for those who like less technical info. Designing Great Beers is amazing for anyone who wants to move on from somebody else's recipes. Brewing Classic styles is good but most of the...

I just moved from an hour north of Seattle to Abilene, TX. While I don't know the exact profile of the water in WA, I can tell you the TDS out of the tap where I lived was 40. I got a profile from the TX water company: BiCarb 130 Calcium 75 Chloride 258 I doesn't list any other...

That looks great. I'm almost through my rocket science degree to be able to read that. :)

Thanks, raouliii. That makes sense. I understand the purpose of the delay that's why I adjusted the variance to decrease the cycles per hour. I am ok with 4-5 cycles per hour but I would like it to run longer when it is on. \I will likely be brewing next weekend so I'll strap it up and...

Considered that but since the turkey was frozen the result would have been: Never. I've seen some people who strap the probe to the side of the fermentor but I don't know if I want the tempt to fluctuate that much before engaging. Thought about strapping the probe to a pint or something...

I put together my DIY STC-100 control box this weekend to use with a True GDM-12 merchandiser. With the GDM turned all the way up and the STC set at 4.5C, 2 degree variance and 3 minute compressor delay the unit cycles on for 45 seconds every 6 minutes. I looked up recommended CPH and it sounds...

If your bottles are upside down, nothing will get in them.

Check of final gravity was 1.000 this morning. Will let it sit for a couple weeks then transfer to secondary. It has a tart finish, I assume from the blackberries. Not too dry and not much alcohol.