Recent content by RuggerMatt

Unfortunately there is too much fluctuation in temp. To cold crash, you really need to be under 40F (my opinion). If you don't have an extra fridge....the next best thing is fill a larger storage container with water and ice jugs, and place your fermenter in there (replacing jugs as needed)...

I prefer to "skim" off the top layer of yeast within the first few days in the primary to prevent the need to wash it later (make sure your sanitizing is impeccable). I prefer racking to a secondary before I dry hop. Everyone is going to have their opinions on using a secondary. In the end...

Welcome to homebrewing! Unfortunately, all this indecision never goes away...and after you run enough batches through your setup, you'll figure out ways to upgrade/update things. Below are my opinions...I went through the same thing when I built my Brutus 10. If you want specifics on anything...

Yea, I missed the meeting on Monday. I plan on being there next month!

Thanks guys. FirstAidBrewing - I'm a former resident of P-ville....now in West Chester!

For this round, I'm planning on adding it at flameout (pretty potent stuff - starting at 1-2 tbl for 5 gallons). Ideally, I would have like to create an extract so I can control the flavor a little more closely, but I'll save the for my next batch.

Happy to be a part of the group! Have been brewing off and on for the last 8 years....and now pretty much every weekend. Will get some pics up of my Brutus (wood brew stand...and yes, wood is safe if you do it right). Very interested in DIY projects and currently focusing on - Saisons, Sours...

+1 to Onkel. That is a big keezer! That lid is going to have to weight to it. As for attaching the backboard to plywood, you can use some construction adhesive (loc-tite would be sufficient), then screw. Make sure you buy the correct screw length for the backerboard thickness (the product...

What are the dimensions of the top? Is the plywood braced in the middle, or is it just attached to the perimeter of the frame? If there is any "flexibility" in the top/plywood, you'll watch your tile work turn to ****: grout will crack, tiles will pop, it will be anarchy! The "best way" to do...

One of the things I was thinking about was an extended 2 week dry hop in the secondary (would be around room temp: 68-70 degrees). Taste at the end of 1 week, then 1.5 weeks, then 2 to see where it is.

Brewing a Saison (5 gallon) this weekend and looking for a little "grassy" flavor. Thinking that dry hopping with 1oz whole leaf Fuggles for 1 week should do the trick. Any thoughts on if 1oz should be enough, or should I set up the amount?

Nicely done, Mike. Always love to see other Stauffer's out there brewing!!!