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You do need a pulley but they're cheap. Not even $10, as I recall. To maintain temps, you can use any kind of decent insulator, wrap it around the kettle and across the top and bungie cord it. At room temp you only lose a couple degrees which isn't really any worse than a cooler. My friend uses...

You could use that big kettle and do BIAB with a ton of grain and skip the mash tun altogether. A friend did that with great results.

https://www.homebrewtalk.com/forum/threads/gambler-ipa-2018-iron-brewer-competition-winner.650344/ I do my own NEIPA style beers and I also try to clone some of my favorites. Another one I'm VERY close to dead on cloning is Foundation Brewing's Epiphany. I was in Portland a couple weeks ago and...

I think it depends on the style. A west coast IPA or a heavy stout can probably tolerate a small amount of oxygen because the bitterness or malts are so strong you won't notice a little oxidation. A lighter pale ale, lager or NEIPA will suffer with even a small amount of air because, in the...

That I couldn't tell you. There's a specific OG per oz/lb for corn sugar, you could find that and add it to the OG of the original batch, but I don't care enough about measurements to know what that it. Google it, should be easy to find. Cheers! Well, not that I don't care, more that I'm lazy. :-)

LOL...come to think of it, there's been a couple times I've forgotten the sugar and just dumped it right into the fermenter when it was going nuts. I figure anything bad in the sugar is going to be overwhelmed by the yeast and, sure enough, nothing bad happened.

This looks really good. My schedule is set for the next couple of weeks but after that I'm doing this one. I have a pound of azacca and was trying to think of something to do with it. Perfect! Thanks for sharing!

I do a 1.5 liter starter and it takes forever to bring that to a boil and then another forever to cool it down. It's a pain in the ass. I don't assume tap water is sanitary (or there'd be a lot of dead people) but I do use RO water since the salts are already in DME, also. It'd be nice to make...

Yeah....add the sugar to a minimal amount of water needed to dissolve it and heat it up to kill anything that might be in it, cool it down and pour it into the carboy. Doesn't have to be a boil but should be close for a few minutes. You can do it days after fermentation starts. Not a big deal.

I was recently reading something here where someone mentioned that DME has already been boiled and doesn't need to be sanitized. Given that it's probably packed under sanitized conditions in a bag that nothing is going to get into and RO water has nothing in it (and tap water is pretty...

This. I use corny kegs as fermenters and they're great. Relatively cheap, they have a 5 1/2 gallon capacity, I use a gas connector with a blow off tube to a jug of sanitizer, you can do a sour and then an IPA without issue, they don't scratch easily, they have handles for carrying them around...

Wallingford Brewery because it's the road I live on. Original, right? :-D It's on Untappd, anyway.

Very orange / tangerine, as I recall, with some additional background citrus. It's a good hop, IMO.

Every other batch had that "twang" to it, especially for my brother. When I started oxygenating the wort before pitching it went away and never came back. Just an observation.

Denali and Vic Secret combined will definitely get you there. Lone Pine has been nailing it and I picked up a case of Raspberry Sparkler last weekend. I am getting a little irritated, however, that every time I'm in Portland there's no Oh-J until 3 days after I head back home.

I didn't expect much it actually wasn't half bad. It's pretty mild compared to a LOT of NEIPAs from the smaller outfits but it's still pretty tasty.

I don't use bags or spiders, the hops go straight into the wort and there's no pulling them out. Then again, I rarely do it at flameout and usually wait until the temp has dropped to a certain point depending on how much bitterness I want them to impart onto the beer. That's what it boils down...

I've done that, too, to try to get the wort to whirlpool temps. Last week I tried: Circulating boiling wort to sanitize. Didn't work. Circulating wort post boil to get it to 170 degrees. Didn't work. Chilling clear kettle output to (as close as groundwater temp allows) pitching temp. Didn't...

I bought it new. Clean water flow is fine. Comes out as fast as I put it in. Chugger pump with a stainless head. No pix, sorry. Just didn't think of it. I used it about 6 weeks ago and it plugged up so I applied 70 psi water to the wort side, blew out some trub and then the flow was fine...

I don't have a picture, unfortunately, but I run from the bottom port of a 10 gallon SS Brewtech kettle to the pump, to the chiller and to the port right above the bottom port when whirlpooling. I've also tried it with the bottom port to the chiller to the pump to the upper port. Either way it...