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This is my brew kettle though not my fermenter, I ferment in 5 gallon corny kegs

Do you think even for full volume BIAB? I haven't tried but I don't think I'd have a problem doing a 2.5 gallon batch in my 10 gallon pot.

My lord the choices!

For the ports, the whirlpool is one you'd put up high so if I had a pump I could recirculate mash or for chilling if i ever got a plate chiller? For valve, for BIAB it will only get used to transfer cool wort to fermenter, so butterfly (is that the same as tri-clover)?

I know there are a lot of threads about this already but...whatever. I've been brewing for 15 years and am looking to retire my much loved cheapo 10 gallon amazon pot. I've always done 5 gallon batches, brew outside on propane, BIAB w/ pulley, immersion chiller, then an auto-siphon to rack cool...

I stopped using them because of freezer space and I agree with the people who said the distributors had the same thought

I'm scared to deviate from the hive mind....but I've never really noticed pitch rates to have a noticeable impact on my beer.

I mean, I'd like more yeast too if the cost is the same, but liquid or dry, if you're brewing a higher OG beer you're gonna need more packets or a starter

I use the same mini fridge I used to have my carboys in but now it's a five gallon keg. I don't get it when people don't have a ferm chamber or fridge if they brew regularly it's one of the easiest and most important parts of your brew equipment

I'm gonna post a second time in this thread just to say how much better my wilser is than my first generic bag

My experience is different, my beers that I ferment/serve in the same keg are crystal clear after some amount of aging - maybe two months from brew day on average. They only get clearer as time goes on. I use whirlfoc and store cold but no fining agent Dry hopped beers are the exception, they...

I've posted here a lot already saying how I really like doing this, but as an update, currently drinking a pils that's been on the cake for about 3-4 months and it tastes delicious

I'm surprised that 2-3 beers a day caused serious health problems for a healthy 38 year old

There's some great standup of him on YouTube from about five years ago

Does it get any lower moisture wise? I read I should target under 10%

Well if anyone cares about my saga its fixed. I probably emptied close to a gallon of beer out, let it sit for several hours, and then I was able to bleed the pressure from the PRV without beer shooting everywhere. Removed poppit, unclogged it, replaced it, and put on a spunding valve.

I can get it down to 40, which I've done now, but not very hopeful it will make a difference.

I put too much wort in my keg to ferment it. It is day 5 and somewhere along the line I think the gas poppit got clogged (i have a QD to a hose to a bottle of starsan for airlock). When I open the prv beer just shoots everywhere. I hooked up a picnic tap and poured out a lot of foam (the keg is...

My lagers truly need 2-3 months of dedicated lagering to really be their best

Sounds like some propaganda from the mega corporation Brambling Cross industry. Jokes aside I have never had a metallic or unpleasant taste from Saaz and I use it all the time. I do know some hops that I get certain flavors that others don't though. I can pretty reliably detect Centennial...