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Early sample of a HB NEIPA that’s barely carbed. Then celebrated finishing a woodworking project with something from Other Half

Early sample of my attempt. Needs to carb more but I think this is going to be really good. Thanks to everyone in the thread I learned from to get here. Spent weeks reading you threads and seeing all of your hands holding nice hazy beer. Happy to add my hand to the mix. Process wise I...

Also as you dial in that process think about how a crap ton of hops is going to change the process when you get to the NEIPA. I just moved my first NEIPA to a serving keg last night. I had done a practice run with a simple blonde ale that went well. Part Murphy's law part lots of hops the...

Not the level of disaster day trippr had but transferred a neipa for a dry hop keg to serving key and had a brain fart and dump the remains from the dry hop keg in a basement sink that I frequently have draining problems with. Pulled the filter from the lift pump/sump. That didn’t help. Took...

For ribs I mainly see two options listed - 1) 165F for 12 hours for "traditional" ribs or 2) 145F for 36 hours for "meatier" ribs. I've never tried the longer method myself. The website Amazing ribs has a lot of discussion on the topic if you are interested in digging into it.

And it's pretty hard to be lucky across styles. From my standpoint my home water would probably be fine. It's good tasting water, but it isn't consistent. They have a few sources they draw from. Mainly the river but when run off is too high in the river they draw from well etc. You can...

I mean if you are that tight on space in your house and can't be bothered with getting your vacuum sealer out for probably one of the best reasons to use a vacuum sealer (saving ingredients that really oxygen sensitive and not cheap) then maybe sell/scrap the vacuum sealer and clean up some...

Yeah a freezer will hold in heat as well as it will keep it out and fermentation will create quite a bit of heat. That said is 77.5F enough to wreck a batch? I let my fermentations all rise naturally at the start in my basement and commonly hit 72-73. I just did a recent Fat Tire clone that...

Hoping to brew up a session IPA this weekend. Summer and then fall tailgate season I was to find a good low ABV option to have on tap.

If the space was closed off was it an open fermentation or a closed fermentation in a really big vessel with tons of headspace? ;) In the end I wouldn't worry too much. Be patient and you'll end up with good beer. I've increased my equipment quite a bit and still look back at that first...

I ordered a bunch of stuff to complete next phase of my keezer set up. Phase 1 was just getting a chest cooler and kegs. Started out using picnic taps. Just ordered enough stuff to get set up with a collar and faucet. Just need to find time. Phase three will be a ways down the road (I said...

Temperature dependent but temperature throughout. If you through a brisket in there I doubt the internal temp is there in 3 hours. The nice thing about sous vide is it doesn’t go above the temperature so doesnt over cook. I often just leave stuff in for a day as a result

I’m a huge sous vide fan. When I got one it was like a cheat code for bbq. What used to be work came out awesome with little effort. I’m just starting in brewing and mostly upgrading on the cold side but been thinking about hot side and whether I want to do three vessel or AIO. This might...

Do you have a way to connect CO2 to the fermenter? In that case do that and draw from sample valve. Otherwise what I generally did before getting a Tilt was just leave it to ferment plenty long rather than taking samples. If you open the lid the headspace will be basically regular air...

Same but 16 oz

That’s my plan eventually. I have an old Fire laying around somewhere I was hoping to use. Glad to hear the Tilt App works on Fire Yeah I’m set at 1 degree now but it wasn’t on the first post. The first picture was my first time trying temp control and had some things to work out. The...

Radar snapshot of a storm heading towards my parents house last week.

That was my assumption and I can see that advantage in a restaurant where 1) there is a complicated set up in often a cramped area and 2) the gas connect is always a gas connection and liquid connection is always a liquid connection. For me with a few kegs in a Keezer and where sometimes I...

I've just started kegging and like everyone else learned about the different ball locks. I now have "Black = Beer, Gray = Gas" written on a marker board in my kegging room. A thought/question keep popping into my head though that I can't find discussed on the forums so thought I'd add it here...