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Wow, so first of all I would say your chiller is working incredibly well. You can crash down to about freezing temp which is amazing. I wouldn't really worry about freezing the coil if you have glycol in the reservoir since glycol is anti-freeze. I also wouldn't worry about freezing the beer...

I also want to address a few tips mentioned earlier. If you boil something for a few minutes, it's sanitized. Look at a simple pasteurization temp schedule, funkies can't last in boiling liquid for more than 1 second. Hot side is rarely the issue, it's always cold side, so look at your...

Do you use a plate chiller or counter-flow chiller? That is a huge culprit for infections. If it's an immersion chiller that's a different story. If it's bottle-to-bottle and not batch-to-batch that's also different that's even harder to narrow down.

While I would generally encourage going all out and pushing the limits of your experiment, I did a similar thing with Tradition hops once and wasn't happy with the results. I used it for bittering, aroma and dry hopped (it was 1 lb per BBL so roughly 1 oz per gallon dry hop). It came out...

@Sbe2 Generally you don't want to dry hop during primary because the fermentation will scrub out a lot of the aroma as you mentioned. The airlock will smell amazing but if you can smell it in the airlock it's not in the beer anymore, which is a bummer. I've actually worked with some breweries...

There are a lot of great suggestions in this thread. Here are a couple things I learned along the way getting our IPA's more hoppy (I run a little nano in VA). First, drop the crystal malt to almost nothing, many times we do 100% Marris Otter or Pils for IPA's. Look at your water profile, you...

Having now carefully read the entire thread, I retract my question that you already answered. Thanks, and God bless the United State of America.

Hi, I know this thread is old but I was curious to what you used to connect your cooling coil to the lid. Are those regular compression fittings on the end of the tube? Are the soldered fittings? I'm trying to figure out a similar setup and I'm stuck on this one part.

This is pretty normal, as more time goes by you might notice it go away, the yeast will flocculate and leave you with clearer beer. Of course, with bottle conditioning that thin layer of sediment will always be at the bottom of each bottle and could be kicked up into your beer, but I think you...

Hahaha, well played sir.

Haha, this made me geek.

I have some conicals and I love them. If you have the means, sure get one. Do they essentially do the same thing as brew buckets and carboys? Yeah. There are a few convenience factors. The Ss brew tech temp control is nice. With the right cold water source you can maintain temps easily and...

You'll prob be happy either way, I use pellets for convenience, they seem more readily available in more types, easier to handle and weigh. One school of thought is that pellets are more consistent since they grind up lots of leafs to make the pellets, you know you're getting a consistent mix...

I've never really heard of 3 weeks priming, usually I'm looking at 1 week to carb and any additional time is just conditioning, which I only do for some beers (some go in the fridge right after 1 week of carbing). Anywho, 60 should be just fine, maybe slightly slower.

It will most likely ramp up quick with the most activity happening over the next couple days. By the end of the week, if it stops bubbling, don't worry because that's normal. Stick to your fermentation schedule. Even with no signs of bubbles the suspended yeast will be consuming chemicals...

Sounds good to me.

Sometimes the morning after a long brew day I run downstairs like a kid on Christmas morning just to see if the bubbles have started.

Also, congrats to you! Sorry for not saying that. Welcome to the obsession. Last thing, when you get a hydrometer look at getting a wine thief for taking readings. I have a real cheap one that I've used for a long time and I love it.

I didn't have a hydrometer for like my first 6 months of brewing. You can ballpark the ABV based on the recipe, you'll see primary fermentation with the airlock bubbling. Just let it ferment for about 2 weeks. Chances are if you get bubbles for the first few days then it's fine. You won't...

Sounds good to me. Basic pale ales and IPA's are some of my favorite beers yet they have the simplest recipes. Base malt (pale/light), some crystal (in your case a little 60L, sounds good), and a mix of bittering and aroma hops. This is most likely going to produce a great beer and give you...