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This cold weather makes my ultra sensitive to begin with Banjo burner shut off unexpectedly during the boil....

How do you brewers in the cold places boil the wort when it's really cold outside? I'm going to end up using an entire tank of propane to keep 7 gallons at a rolling boil when it's 10 degrees F outside...

After reading this: http://www.brewersfriend.com/2009/07/04/sparging-methods/ I'd just go with batch sparging.

I recently acquired two 13.2 G european style kegs. One I have converted to a brew kettle and the other I'd like to convert to a MLT. The hole I cut in the top is 12.5 inches in diameter. The bottoms are concave like a normal sanke keg. What size false bottom should I get? 12 inch...

Exactly what I do. Been looking through some other threads on this burner. Maybe the regulator is shot? It is getting cold here in NH and the tank gets cold into the burn.... Anyone know if I can swap out a lower PSI regulator for this?

I have a Low Profile Banjo Burner that I bought from Northern Brewer last year. I recently switched my setup from a 7 gal SS pot to a keggle. The first two batches using the keggle I ended up going through a ton or propane (almost the whole tank!) and as the boil went on, it was like the...

Give it another week....

You can find a barrel from a local source for sure for under $20...I have a about 6 15 gallons ones I got from the "Barrel Man".

what does "us-05" mean?

That's about what mine was, only I left the spices out. Let it ferment for another week at least and it'll be great.

I scored a couple of 13.2 gallon kegs. I bought a 4 1/2 inch angle grinder but I found that I won't be able to cut a very wide hole with it, (maybe 11 inches at best). The keg is about 15in in diameter from handle to handle. One of them has much more curve in the top than the other...

I will do that. I also realized that we got some new dish soap recently that is "all natural" and has grapefruit oil in it -- we washed out the carboy with some soap and then sterilized w/ bleach and water. I think this may be a case of the oils infusing in the beer! Doh. What do you folks...

So we brewed up the Pub Ale (https://www.homebrewtalk.com/f64/pub-ale-21226/) and it's been in the primary for about 2 weeks. Just took a sample and tasted: - Taste tart or cidery like. Reminds me of the Harpoon Raspberry UFO - Had a lot of little bubbles like it's carbonated Here...

How long do you find it takes to collect the wort? About 45-60mins for a 5 gallon batch?

I emailed with questions about specific supplies/equipment but did not get a response...

I do it all the time and so do a bunch of others here...you'll be fine. It won't go sour that quick and you'll be boiling it for an hour at least soon enough.

This was the case with my pumpkin ale...be patient and it will settle. When I racked, I kept the tip of the cane above the cake and got very, very clear beer! If it does not settle, (that's a LOT of pumpkin), try some gelatin

Thanks for the responses. When I brewed this one, I was not on my "measure everything" kick that I am now on so I did not take PH or gravity readings. Also I crushed the grains in my food processor which I now know is a big no-no. So I think I'll brew again, and bump everything up a bit...

I meant 1.015. Doh! I don't really want to add extract...so just bump the base grain by a couple of pounds?