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Yep I went for it, and to your point - it better be good. It was more work than frying for sure. Compared to roasting though it was about the same, just the work is front loaded vs an oven where your basting it every so often.

Ya, I may need to get over the wholebird presentation thing, parts or at minimum halves seems the way to go based on what I've read.

I brew electric indoors, a setup that affords the opportunity to use as Sous Vide for massive items as well. Just wondering if any of you have done whole turkeys sous vide and what the results were. I'm between that or my deep fry standard and just can't decide.

Oxidation occurs very quickly for NEIPAs. I don't know many people who have had success bottling them. Also, oxidation is about the only thing I can think of that would change it from golden to amber.

I use phosphoric acid as I found lactic added a twang to my light beers. Takes a bit more than lactic, actually your dosage rate sounds more like phosphoric than lactic to me. When I was using lactic, a teaspoon (= to 5 ml if memory serves) was enough for 5 gallons, dropping from 6.2ish to 5.4ish.

Same here.

I use the same one it looks like (mine is from AIH) and pour almost entirely beer, even if I don't chill the growler. Though I would recommend chilling them. I use 3/16 beer lines to a 4" shank(about 4' of line), to a perlick 630SS faucet. I put the tube in the shank with keg lube on the orings...

Just brewed my 10th or so batch with mine, working great. 9th-ish batch was a parti gyle, boiled 2 in one day. Love my condenser!

Ya, normally I do 5.5 gallons to account for grub and yeast. In a corny, you can only fit 5 gallons(if you add a drop or two on fermcap). This thread covers the process I use. https://www.homebrewtalk.com/forum/index.php?threads/600563/

This. Try things, start with what makes sense to you. I started AG cheap and easy, BIAB with a ratchet pulley. Up until my last batch, it was fine. I ripped the bag by catching it on my whirlpool arm though. That same batch was a parti gyle attempt that I planned horribly, so I ended up with a...

I agree OP needs to look at mash pH. After tuning in my brew'n water spreadsheet, I really don't know that you need a Ph meter though. I agree at this scale it isn't a bad call, but not a requirement IMO. I have a meter and as I eluded to, I found my pH was always right on my what my...

I crash in a keg. Crashed 2 lagers in my big mouth bubblers and wasn't a fan of suck back when I kept an air lock on (with vodka instead of star san) and cavitation of the FV when I used a solid bung. Now I adjust the batch down and just use the keg as the fermenting vessel (see the thread...

Use the last few points to get the pressure to the corresponding volumes if CO2 at your current fermentation temperature. For me, that is typically 25 or so psi at 67 degrees (but check a co2 carbonation chart, my memory is horrid). Once you crash, you'll be at the same volume of co2, at a new...

I add them to the strike water, though differently than others. I found the CaCl would dissolve and stick to the bottom of the kettle if I just poured in. Now I dissolve them in the cup I use for weighing them out. Takes about 30 seconds of swishing around using strike temp water.

9 gallon parti gyle 4.5 gallons Two Hearted clone 4.5 gallons festbier 3481 + 9 = 3490

I use them as well, mine are plastic and have spigots. I've shoved a 1/4 airhose down the center of the three piece air lock and flow 1psi. Then I open spigot which has a line attached that goes to the keg. This worked pretty well, but I had to keep a hand on the lid. Anymore, I just let air...

Sorry, didn't even think about it, I also FWH this beer, and most others.

Agreed, I've made this quite a few times and it should be balanced, not sweet. What was your OG/FG?

Sugar shine, and about as simple as shine gets. Keep in mind, distillation is a far different process than our simple beer making. Hell, some of the stronger beers have a higher og than what some use for distillation. They process it multiple times to concentrate it. The initial portion of the...

Love the two ideas. To the OP l, even of you don't care for these options, the redhead in a sea of blondes comment should still be a takeaway. Think about the types beers you can always find in bars these days - Don't make those... Skipping citra(or any other C hop, Amarillo, mosaic, simcoe...