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It definitely looks like you have NG orifices installed, but I have to apart from the campfire flames you have going on that is a beautiful set up there

Like I said before, without more info on your process and the recipie you were using there is no way to answer your question. Extract or all grain?

The recipie and an explanation of your process would make it much easier to answer your questions

I can't remember which episode it was, but on brew strong Jamil talked about the rig he made with 5 beer guns to bottle his sours at heretic. You could shoot him an email and see if he can help

I regularly make a rosemary saison and I add my rosemary via a tincture. I take about 6oz fresh rosemary from my garden, put it in a jar and add enough white liqour to cover for the length of primary and add the liquid and herbs to secondary

While I agree with aluminum not being ideal for a false bottom, at that thickness it should work. Is it safe? Of course it is many people, including myself, use aluminum pots with no problems at all once you establish the oxide layer. I have used one of my aluminum pots for years with no issues

When I'm doing 5 gallon batches I boil just over 7 gallons in an 8 gallon pot with ferm cap and no issues with boil over so you should be fine

I have the money to start up, but what's stopped me to this point is just not wanting to turn a hobby into a job. I love to brew, but I also love brewing on my own schedule. I'm not sure how I feel about having to brew on a strict schedule, I feel it may take the fun out of it for me. Also I...

Have you tried throttling down your recirculation rate?

If you want a quick turnaround sour, look into kettle souring. My house kettle sour I only let it age about 6 months sometimes less if I'm in a hurry. That being said, I usually blend it in with some of the beer in my solera barrel for complexity but it stands well on its own, especially when...

I'm sure I'm too late, but if the previous offer falls through I will take next in line

I am currently drinking a Pataskala for the first time and you are right it is delicious. Thunderstruck is a really good beer but from what I understand it was a fairly small release, atleast by stone standards, but it was great. Any tasting notes in the north by south? I am going to try to find...

Will the bags hold the water safely, yes as long as you take care to check for sharp edges inside the freezer. Will this system work however I'm going with no, the dynamics of the system just don't line up.

To make things easier, just ignore the potential alcohol scale and focus on your specific gravity readings. The higher the gravity of your must, the more sugar it contains. As your must ferments the yeast are consuming the sugars in solution and converting them to alcohol, thus lowering the...

Recently listening to an episode of the sour hour on brewing network they strongly advised against keeping normal water in a barrel more than 48 hours as it can cause mold and bacteria growth. I have aways used a combo of metabisulfate and citric acid in my barrel

I totally trust the math, but anecdotally I can say it doesn't hold up. I have naturally conditioned probably 50 kegs atleast when my keezer is full and the first atleast 10ish I used the reccomended full dose via the NB calculator and was way overcarbed. After reading I cut back to about 60%...

Do not use a gallon glass jug, they are not designed to hold pressure and are very likely to explode. Just bottle the cider in 750ml and the beer in 1/2 or 1 liter swing tops. As far as the plastic, I can't say for certain, but I'm sure they wouldn't hold pressure too well for carbonating

I just did the same thing brewing a saison last weekend, mashed in and hit strike temp right on, thought I turned the burner off and went inside for the mash. It was 195 when I came back out and decide to just roll with it, only missed og by 4 points and today it is 1 004 (3711 is amazing) so...

I would absolutely buy it if it was available

Welcome from a fellow Washingtonian, I am outside of enumclaw