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All good points, and with that considered I only have one last thing to put into this conversation. I do a full-volume BIAB. What does that do to the pH? I know that going out of the usual water to grist ratio should have an effect on the pH and thus tannin extraction, among other things. If I...

I'll concede on those points and agree, with exception. My intent was not to be sarcastic. Allow me to amend my statement to make it more Interwebz PC: "If someone feels that having extended brew days, using equipment that may be unnecessary in utility and cost, as well as being forced to...

Hah. Distort reality? Sorry if that doesn't meet your expectations. I'm just speaking from personal experience. I've had 8 hour brew days using my mash tun / turkey fryer combo. That means setting up, gathering materials, cooling, pitching, oxygenation, washing, drying and storing. These things...

I was told by an experienced home brewer and ranked BJCP member that BIAB is some BS cooked up by Australians to make inferior beer due to their laziness. I asked him to elaborate, he just mumbled something about it being silly, skimping on the process and tradition. I've been BIAB for the...

I'd shop there. :mug:

One of the 3 cascade that I ordered. I was impressed, highly recommend these folks to anyone thinking about starting to grow hops. These things put rhizomes to shame!

Fermcap. I've made 2 liter starters in my 2 liter flask. Tight? Yea. Boiled over once? Yea. Total amount after boil over and evaporation? Approx. 1950mL. Usually, my starters are from 1.5 to 1.8L. I only have 2L flasks. :confused: Be careful. I have seen a starter shoot boiling hot wort more...

I let a 1.102 gravity Russian Imperial Stout sit in the primary (nasty primary too, exploded violently during fermentation) for 8 weeks. I kegged it the other weekend. Tasted great, though still a little bit hot and rough around the edges. It will age for another 3 or 4 months before the next...

I would strive to pitch the correct amount, using Mr. Malty as a reference. Also...Why not brew twice..? Do it your way, then try it his way. See what's better. :tank:

Nice. I usually just bribe my friends by giving them a beer and a drill, then telling them when I come back outside, all that grain should be crushed! :o

Win. I think this is the only reasonable solution. Combine that with a walk in lager room/tap wall and you're set! :drunk:

Same...I would not think that there is a difference in carbonation procedures for canning versus bottling.

I've wondered the same thing. Some folks convert upright refrigerators I think. Apart from that or glycol I'm not sure what else would work.

This made me :D Thanks for sharing.

"While still scathingly hot, it is nowhere near the vertigo-inducing concoction I drank out of the cask," he said. Um, yea. Pass. Although, Ghost Scorpion Lager wings... :fro:

Pics! I want pictars! 'cause they sound fancy. :p

Neat! Not really a feasible solution for all but the most lavishly rich and financially irresponsible home brewers, but it would be awesome to can at home using one of those systems.

Yes. Leave them for another week or two at least, then leave them in a fridge for ANOTHER week or two. Cold conditioning will do wonders getting that CO2 into solution. Also, why drink high gravity beers that have only been bottled for two weeks? Leave them for a month or two, longer if you...

Brutus 20, anyone? That is similar to what I want to build. Add a pump and large kettle, then it's off to the races. http://www.alenuts.com/Alenuts/brutus20.html