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My 10 gallon (240) boilcoil is 3750w. That's the lowest I'm aware of... not screw in of course...

If your beer was not cold crashed and lagered for months you will certainly have enough yeast in suspension to carbonate your bottles.

I'm in Swansboro

Morebeer counter pressure bottle filler, $45 shipped.

You should be good with that yeast.

which yeast?

rdwhahb

You could also just buy this a lot cheaper than $62:

This is what I did for my tank 7 and I really liked it:

I made a tank 7 clone of sorts (not a kit) a year or so ago. I used white labs 565, saison I. It turned out good. That said, I have read that Belgian Ardennes will get you closest. I have also read good things about belle saison but haven't used it.

Gotta ask, have you seen this recipe thread? Looks delish: https://www.homebrewtalk.com/showthread.php?t=470698

+1 for dry hopping with an oz of mosaic I'd up the flaked wheat to a lb.

Following Braufessor's recipe thread, I used some honey malt and a little wheat and oats. The only change I plan for the next one is use a different yeast -- I used dry English 007 and it was good but dried it out a bit too much. It's been kegged now for a few months but it's still great. The...

Looking at the recipe, those steep hops have to be post boil kettle hopstand additions. The 0 minute would be just after flameout and the 30 min would be 30 min into the hopstand ( maybe whirlpooling at 170deg?) there's also a 0 day dry hop which I'm thinking might be keg hops

First try to read the water chemistry primer on this site. I, like many here, use brunwater. I am by no means an expert but I will say that paying attention to water chemistry has vastly improved my beers. I use RO water and purchased a small scale to measure down to .xx grams. Buy yourself...

Adding a gallon to 3 gallons of 1.080 wort will only give you 1.060… Obviously your tun didn't drain properly... you left almost half your wort behind. For a detailed discussion and advice you might want to start a thread in the AG sub forum, but here's my quick take on it. You got a...

If you use fresh zested orange peel, making sure not to get any of the white pith it will be very citrusy and can sometimes be overwhelming. I wouldn't use anymore than .75 oz in the last five minutes of the boil. I tend to stick with the bitter dried peel.

I disagree. Driving in Brussels might suck but driving overall in Belgium was a joy. While I loved Cantillon, the rest of Brussels was a little bit blah for a beercation. I'm not a big city type... Absolutely loved Bruges (go to Staminee de Garre) and loved the time we spent at the St...

Are you reusing yeast beyond a couple generations?

Moved 5 gal to a keg to secondary at 50 deg. The beer was very clear already after a few days at 60 degrees and I had enough left over I bottled two 12oz and two bombers. What I found unusual is that there was significantly less yeast in the bottom of my brewbucket than with other yeasts...