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I thought about that. Primary fermentation needs a little head space so I wasn't sure how a 1 gallon vessel would work for a 1 gallon batch. You also leave behind the trub and yeast cake which cuts into that 128 ounces even more. But mostly, I want to be able to do closed transfers from primary...

I was considering 2 gallon batches and looking at what equipment I'd have to buy, (5 or 6 gallon pot). Then I realized I can do 1 to 1.5 gallon batches with what I have in the kitchen right now. In fact I can do two 1 gallon batches at the same time. It's a shame there's not a lot of equipment...

My wife has been sewing since she could walk. She and her mother are as fanatical about sewing as I am about brewing. Their sewing machines cost like $10k and then they have to buy all this software crap that costs hundreds of dollars. It all seems a bit much for sewing to me, but they say the...

My first batch was a Brewers Best extract kit partial mash brewed on the kitchen stove in a 32 qt aluminum tamale steamer I got at Walmart for $21. I fermented it in a plastic bucket with a wet t-shirt over it. I "Geared Up" from there to 3 vessel, (15.5 gallon keggles), all grain, building up...

Not that specific issue. I switched to the brew bag awhile ago. After 4 or 5 brews I noticed the brew bag was developing a lot of small holes, like runs in pantyhose. I contacted them and they weren't helpful. I threw the $30 bag in the trash and went back to the cheap paint strainers - lesson...

I've been wanting to try Heady Topper, (and/or other "real" NEIPA's). I just never thought there was much here in Arizona to offer in exchange. This Russian Imperial Stout from Tombstone Brewing Co is amazing. 15.5% abv but you'd never know it. Anyway, if there's anyone back east there that...

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I agree 100%. I use Bru'n Water for every beer I brew and 99.99% of the time I just select one of the generic; "yellow, brown or black - dry, balanced or full" settings. I used the "Rochefort" setting on this one because the numbers looked interesting - not because it said "Rochefort." I bought...

Some of my beer is good, some is real good and some is . . . uh . . . less than real good. I thought I had an okay idea about pH until I started putting this recipe together. Suddenly I was broadsided with the idea that I know absolutely NOTHING about pH and what little bit I did understand was...

When I get too many things in my brain all at once it freezes up. Forgive the pictures but supposedly they're worth a thousand words and I'm already long-winded enough. I wrote "No sparge" in the title, but I am going to sparge. What my question is really about is adjusting the mash and sparge...

This is the dust storm that hit us Monday. A pilot flying into Phoenix airport took this photo. Reports of 70 mph winds. People are still looking for their trash cans. I checked the next day after posting this, (so roughly 48 hours after pitching the yeast), and it was bubbling away nicely...

I brewed a Breakfast Stout clone on Monday. My boil kettle is a 15.5 gallon converted keg and my wort chiller is a copper coil immersion chiller, a 110V fountain pump and a 17 gallon plastic tub. I freeze 10 or more gallon milk jugs full of water a few days before brewing and pile them in the...

I considered all those. I don't want to reduce batch size. I brew 6 gallon batches to end up with 5 gallons; keg or bottle. I've been transferring from my primary, (7 gal. plastic FerMonster), to a corny keg. Depending on the beer, I either serve from that keg, let it sit for awhile, or...

Yeah, and this is why I left this part out originally. I used plastic pails when I started. After the first batch the pail was discolored and had a faint smell left from the beer. I cleaned it as aggressively as I dared without damaging it, but could never get it back to new. As I brewed the...

I was considering the Speidel and possibly the fast ferment plastic conical. I read this post, (I believe from another site). I didn't post it originally because I don't want to get sidetracked into a debate about that. It makes sense and that's good enough for me. I have no doubt there are...

I've been using a 7 gallon plastic FerMonster carboy for the last year or so. I don't like it, I never liked it, but I spent the money on it so I wanted to feel like I at least got my money's worth out of it. Mission accomplished. Now I'm ready to upgrade. As much as I would love to just bite...

Some of the best beers in the world are brewed in abbeys and monasteries by monks. As a Christian, my problem is not with whether it's okay to brew - my problem is with the "Tyranny of the Weaker Brother" precept. But that doesn't just apply to Christians brewing beer. It seems society in...

6 gal - BM Cenntenial Blond - 01/30/18 6 gal - DIPA - 03/12/18 6 gal - Quad - 05/08/18 6 gal - Tripel - 06/05/18 5681 + 24 = 5705

I agree it's not as "Belgian-y" as what I'm used to, but based on what I read I knew it probably wouldn't be before I pitched it. That said: when I smell it the immediate impression is "Belgian." And by that I mean that barnyardy Belgian/abbey/monastery/Trappist smell that I associate with...

I'm callin' it "STUCK!" at this point. Brewed on Tuesday, June 5th - 1 pound of Golden Candi Syrup and 1 pound of Simplicity Candi Syrup added at 5 minutes left in the boil. 6 gallons in a 7 gallon plastic Fermonster with airlock. Pitched yeast at 64F. The next night the yeast was pushing...