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I'm planning to do a barrel-aged Imperial According to BJCP, an Imperial Stout is 8% to 12% abv. some BA stouts are 14.5% to 15% abv. Barrel aging doesn't increase abv by THAT much. Just curious. .

Yeah. I have the inkbird in my garage and I'll probably buy a small chest freezer. Those dorm fridges aren't very efficient. Warm air rises, so everytime you open the door all the cold air pours out the bottom. I used a chest freezer last time. Really my biggest challenge is oxidization. When I...

I'm still trying to figure out how to do everything I did before on a smaller scale, (without breaking the bank this time). I bought a portable induction burner and a sous vide system to experiment with controlled mash temps. Controlled fermentation on a small scale poses a lot of issues. I want...

Les Paul Standard was my guitar of choice, but I owned everything at one time or another. Started playing when I was 6, (1966). Played every day my whole life. Started playing in rock bands in high school and I was hooked. Played in bands my entire adult life. In 2014 I quit the band I was in to...

Hey guys, I decided to try my hand at home brewing in 2014. I bought a few pieces of equipment on craigslist or Offer Up, a Brewer's Best extract kit, and I was hooked, (i.e. obsessed). I was/am retired. I spent most of my adult life as a weekend warrior rock star playing guitar in bands. That...

It's been awhile. I wasn't sure which forum to post this in. If it fits better somewhere else move it. I had a (mild) interest in trying to brew beer back in 2014-2015, so over the next few months I made a couple Brewers Best kits with about $100 worth of miscellaneous equipment I bought, most...

I brewed beer for years and this website was not only a daily routine but an indispensable part of my home brew journey. I stopped brewing around the end of 2018 and so I had no need to visit here. My wife and I decided to get into not only cheese making, but yogurt, sour cream, butter...

I have an Inkbird Dual temp controller. I had my chest freezer plugged into it using it as a fermentation chamber. I remember reading somewhere a guy went into detail explaining how to get into the wiring of the chest freezer to disable the onboard thermostat and how to hard wire an external...

I bought a 2.5 gallon glass jar to use as a primary fermenter. I would like to be able to do closed transfers into a 1.75 gallon corny keg. The lid for this jar is extremely cheap, thin metal. I was wondering if anyone has done this and what hardware did you use? I know I need a gas side...

I haven't decided on batch size yet. First I need to figure out what equipment I'm going to use and that will dictate batch size. As long as I end up with around a 12 pack, (give or take), I'll be happy. That seems like a nice manageable amount. Bottling was tedious when I did 6 gallon batches...

Are you doing small batches? If so what are you using for a primary fermenter?

I'm gearing down to small batch brewing. I haven't nailed down exactly what size batches until I figure out what equipment I want to buy. I kind of know what I want to do - I'm just trying to figure out the best way to do it. I know I'm going to be getting a Williamswarn Counter Pressure...

I thought about those. You're right they would be overkill on small batches and they're way too expensive anyway. I'm basically trying to find a way to split a refrigerator into four separate compartments where I can regulate the temperature differently in each. Maybe something with a copper...

EDITED: My original reason for posting this was to hopefully get opinions about using a sous vide immersion recirculator or an induction cook top for step mashing in small BIAB batches. But after researching it further I've pretty much settled on the sous vide method. Now I'm trying to decide...

Yeah. I have the Ward report for my tap water and I know the RO water I buy is above average. I have a wide range of profiles I can adjust to starting with 100% tap water, 100% RO or any ratio in between. I was thinking adding another completely different reliable source would increase my...

Okay. That's what I wanted to know. I thought maybe I was missing something. That's a huge unknown on the bottled water - I'll just stick to tap water and RO water. Thanks Martin

I had my tap water tested by Ward Labs 3 years ago and input the results in Bru' N Water. I rarely use 100% tap water, I always dilute it with RO water. Bru' N Water automatically generates the following numbers for RO water; 1 ppm calcium, 0 ppm magnesium, 8 ppm sodium, 1 ppm sulfate, 4 ppm...

The small batch idea was kind of an after thought. I considered doing small batches when I started but was drawn to building the 3 vessel, 15.5 gallon converted keggle system. In retrospect I got as much enjoyment out of learning how to build the system as I did learning how to brew beer. The...

I just bought the 2.5 gallon glass pickle barrel at Walmart. I decided to go with 1.5 gallon batches. Using BeerSmith to calculate everything I should end up with roughly 1.1 gallons to package. I'm also looking at this...

I never know which thread to post in. I've come to the conclusion that I don't understand carbonation. I started out bottling and using priming sugar to bottle condition, then switched over to kegging and force carbonating. When I bottled I seemed to always have issues with consistency. One...