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Wow, she's a beaut!! Nice job!

I do this exact thing. Ferment for 4 weeks at 48-56, 24-48 hour diacetyl rest at room temp, lager for another month at 34-38, keg and let that sit for 3 weeks. It's a lot of waiting!! Depending on the gravity of the beer, the fermentation can take more/less time. When I make my doppelbock that...

Depends on where and how you usually brew. A thicker gauge heavy kettle isnt really necessary if you brew inside on the stove with extract. If you brew all-grain outside on a high output burner, then you want something thicker. I use a stainless steel keggle most of the time, i can brew 10...

That's a scary timeframe to try and hit!! Just be cautious not to overcarb with such an aggressive schedule.

Heed this advice!! Read these forums and train yo-self some patience!!

I've never circulated during the initial infusion mash, I just stir every 15 minutes or so. I'm sure recirculation is intended to give you an extra few points in your efficiency but to me it's more trouble than it's worth. Same with fly-sparging vs batch-sparging. With older undermodified malts...

The tighter the rollers, the better the efficiency, at the cost of risking a stuck sparge and a doughy mash. It's best to find a happy medium. I've found that some malts are fatter than others so I have to tweak things a bit. 2-row is pretty consistent with specialty grains, I rarely have to...

How did you crush the grains? The biggest culprit i've seen for low efficiency is a bad crush. I've never seen 56% efficiency from a bad crush though. What temperature was your mash resting at during step #2? When I batch sparge I don't wait, I just dump the water in at around 170, stir it...

Leaf hops are going to be interesting to get out once they absorb beer... Maybe you'll have to cut the bag with a knife and shake some out the neck before it pulls out.

I shove a muslin bag in star-san and let it soak for a bit. Take it out, fill it with desired pellet hops, tie a knot and cut the slack off. Once I rack the beer out of that carboy to keg or bottling bucket I tip it over and can usually snatch it with my fingers. I'm sure there's a million ways...

I have a 3 keg setup with only one regulator for co2, so I am in the same situation. I leave my regulator around 12-13lbs and carb my kegs to the pressure I like, then turn the gas off to that keg. If the keg has enough pressure on it to force liquid out, the beer retains that pressure in...

I have a 3 keg setup with only one regulator for co2, so I am in the same situation. I leave my regulator around 12-13lbs and carb my kegs to the pressure I like, then turn the gas off to that keg. If the keg has enough pressure on it to force liquid out, the beer retains that pressure in...

The longer the better. I keg most of my beer but the results are the same. After two weeks of refrigeration the beer is still a touch green and depending on the flocculation character of the yeast it can still be a bit cloudy. After about 6 weeks the beer is sooo much clearer and the head is...

I use a brew-hauler solely to lift carboys in/out of my keezer for lagering. I can't bend over far enough to grab the thing from the bottom and lift it out. Every time I do it, it scares the bejesus out of me... Once the carboy is out, I don't trust anything than other than my hands to carry my...

If you are using US-05 one pack is good, no starter required. Oxygenate your wort and you will be fine. Yeast starters are usually only needed with liquid yeast.

zingggg

I soak in hot water and some ammonia over night in my basement wash basin. The next day I scrub them off with the scratchy part of a sponge, comes off like butter. I follow that up with a good rinse and an oxy clean soak. De-labeling is one of my least favorite homebrewing steps and I've found...

Kris Kringle Stout Brew Method: All Grain Style Name: Foreign Extra Stout Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 7 gallons Efficiency: 75% (brew house) STATS: Original Gravity: 1.067 Final Gravity: 1.018 ABV (standard): 6.41% IBU (tinseth): 40.21...

Yea, it drops down to 32 at the lowest. Probably a little lower at the bottom of the freezer. I have a thermoworks refrigerator thermometer in the keezer that I check when I hear it turn off and on. It's not at that temp long enough to freeze anything.

I have Krome faucets and have been looking around for a growler filler adapter that will work with them. The few that I've found have explicitly said they dont work with Krome. Has anyone found any that they know work with Krome faucets? Here is an example...