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I had a 5 year old extract kit I brewed a few months back and it turned out decent, didn't replace anything. It was a Hefeweizen and it ended up pretty dark, as to be expected, but tastes alright. I still have a few bottles of it remaining. YMMV, of course.

I've done quite a few tables with epoxy, many of the so-called "bar top epoxies" give off very little in the way of fumes. It is not inexpensive, typically $75 to $100 per gallon and a medium sized table may need a couple gallons. To fill small cracks and imperfections, CA glue is great for...

For the flameout hops, my plan is to not add those 'til it gets below 160. I also have a more detailed recipe with instructions I created in Word so I don't miss some stuff as I brew. I still feel a bit inexperienced and this will be the most advanced batch I've done so far.

I have decided to go ahead and make a version of this, based on this post in this thread. It will be my first attempt at this style. It's essentially the same, but I am planning to do 1 oz. of hot side hops and also adding some lactose to help give it a "milkshake" feel. I have already bought...

Here's mine https://www.homebrewtalk.com/threads/mini-fridge-fermentation-chamber.680361/#post-8888300 And one more pic with it in use with a corny keg.

AFAIK, the app does not have any function to create a program. I have the WiFi version and see no means to do so.

Anyone dry hop this recipe during fermentation...meaning right after pitching the yeast? Completely unrelated, but anyone add lactose, like 1#? Thinking of the milkshake effect perhaps.

I am very keen on trying an NEIPA as they combine many elements I like. I have shied away from almost all IPAs for a few years now. I just don't prefer traditional West Coast IPAs as I don't care for the high hop burn that is common of them and just recently discovered the NEIPA style. As...

I recently picked up a kegmenter that allows for pressure. Like some others have noted, I haven't found the need to first pressurize the keg to seal it, but they are brand new kegs only used a couple times now. For purging, connect the gas line of the fermenter to the liquid line of the keg...

So depending on the style, the answer is YES, as per your example of NEIPAs.

Looking into doing my first dry hop batch. I've seen a mixed bag of ways and times to dry hop. It looks like most dry hop AFTER fermentation has completed, but is there a reason you cannot dry hop as soon as you pitch the yeast? Further, this ensures no oxygen entry if done after...

That is a good thread, though I still see quite a wide variety of responses. The overall tone does seem to indicate that less yeast is needed than we have been told. Up until my last batch, I did re-hydrate dry yeast. After reading enough on here, I decided to try pitching right from the...

This is a quality item. I've used it a couple of times now with good results. Spundit Here is a thread I started on the subject as well.

Based on a discussion in another thread, I am trying to understand the wide disparity between the Brewer's Friend calculator and real world results. In this particular case, I am planning on making a ~5G Zombie Dust Clone (5.62G into the Fermenter is the actual planned). In working thru the...

Any idea if this complicates the transfer in any way? I thought I saw somewhere that transferring carbonated beer was somewhat problematic for some reason. Could be I mis-read that, not sure. If not, this would be my preferred method.

Did you dry hop in the fermenter or keg? My current plan is in the fermenter to avoid too strong of a hop flavor, though I've seen posts of folks doing the latter with acceptable results too. Oh, and did you use a dry yeast as-is with no starter? I've yet to do a starter, so just checking.

I am planning to brew a Zombie Dust clone (called Sandman per Beersmith). My LHBS doesn't seem to carry exactly the Munich 10L. They do carry the 20L and a couple others that seems close, but I really don't know the differences yet. One is " Epiphany Munich Malt, 7.4-14.6L (Epiphany Craft...

Curious how this turned out for you? I am planning to make a new batch and am leaning towards this one. Dry hopping would be a new element for me as I've yet to try it but want to. I am still trying to determine why Brewer's Friend indicates 4 dry yeast packs are needed, yet you have...

I just measured mine and it is 15-9/16 at the widest spot.

How much of your need does your system supply? I've done the math for me, and come up with about a 15kW system to supply 100% of the average annual need.