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Get a knockout punch for whatever size finished hole you need, then use any drill bit suited for metal for the size of the threaded rod part of the knockout.

If you have a local brew shop they can be a great source of supplies. If not, I really like MoreBeer for most of my stuff.

Red Boat is widely regarded as one of the best that are widely available. A premium fish sauce will have only two ingredients: anchovies and salt. Cheaper brands may include water, MSG, and other additives.

My wife has been vegetarian for about 2 years, and though I am not one myself, I have significantly reduced my meat consumption by probably 80% since the start of the pandemic when prices skyrocketed and meat availability at stores was low. At home, I eat only meatless meals as it's easier to...

Perhaps the pint or so that sits in direct contact with the yeast/trub cake could be effected, but in several dozen keg-fermented batches I've not had a single batch with head retention issues, pressure fermented or not. BIAB, squeezed, majority of trub ends up in the fermenter keg, no...

Looks like you've sorted it out, but a 20lb tank for your main tank is the way to go. I do that, plus a 5lb for a backup if I run out on the weekend, or for dispensing at parties/events. All my tanks are used and I would never bother buying a used tank. I just swap mine out and never have to...

I always measure my pH throughout the batch of beer from mash to glass, though I never make any pH alterations post-fermentation. It absolutely does affect the perceived flavor and body of the finished beer, though I just use the information to plan an adjust on the next batch.

I also aspired to grow everything for my kimchi this year, but had varying levels of success in the garden, likely due to an incredible amount of rain we had in July. I had tons of daikon radish, but the carrots and napa cabbage did not grow so well.

I always do. There are varying grades of fish sauce. Ideally, you want something good like Red Boat, but the cheaper stuff will suffice. It does not make the kimchi "fishy" at all but adds a really nice umami flavor behind the sour and spicy flavors.

11 lb pork butt on my 14" Weber Smokey Mountain right now for some pulled pork nachos tonight and sandwiches next week. The rest will be vacuum sealed and frozen. Right now I'm prepping some tofu and seitan to throw on the smoker later for my vegetarian wife (I snack on those as well). I was...

I use distilled water and build my water profile from there. I thought about getting a water test done, but our municipal water is drawn from 3 different sources throughout the year, and they were less than helpful in delivering any further information on that. I have an RO setup that I...

One of the advantages of keg fermenting is the ease of pulling gravity samples without introducing oxygen. Never rely on pressure buildup or airlock activity to judge a fermentation - you're just guessing.

I suspect the issue lies in your recipe. What does your grain bill look like? Have you brewed the same lager recipes without utilizing pressurized fermentation for comparison? A small amount of residual StarSan would have no effect on this, nor would any trub or yeast present in the fermenter...

From my immersion chiller, the first 5 gallons is collected and mixed with PBW to go back into the brew kettle after transferring the wort to the fermenter. I let that hot PBW mix sit in the kettle for a few hours or whenever it's convenient to rinse. After the first 5 gallons, the rest is...

Brewed a 4.25 gallon batch of my California Common, composted the spent grains and added some leaves and grass clippings to keep my compost happy, and letting my equipment soak with PBW until later this afternoon. Pondering on a possible second brew tomorrow morning.

Brewed my California Common again this morning, definitely my most brewed recipe at this point. Hit all my numbers, efficiency dialed in, mash pH dead on, pre- and post-boil gravity dead on, volumes, etc. Feels great. I love using Brewfather (and taking copious notes). Equipment is soaking with...

I'm in the same boat. When I visit breweries, I'll seek out ones with several beers in the 4-6% ABV range. I've discovered some breweries only to check their website and see that literally every beer they have is 7+%. At home, the highest ABV beer I brew is my 6.3% NEIPA. I'm considering a...

I've been kind of the opposite. I'm still on my very modest, single-vessel, electric BIAB setup I built when I started for around $200. Including my keezer and kegs, I've spent about $600 total on brewing equipment. I've never really felt the need to upgrade, besides not having a lot of money...

I've had no noticeable issues with that, including some light lagers that sat in the fermenting/serving keg on the yeast & trub for up to 4-5 months.

Thank you! I'm already brainstorming for next time. I make a few batches of kimchi throughout the year, and I'd to use some in pierogi. Maybe some with sauerkraut again but add pastrami and swiss cheese to make reuben pierogi, and top them with a dab of Russian dressing. I also have some...