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Just adding some add'l discussion fodder to the mix. I use a Cereal Killer set to a credit card thickness. I double crush and get more flour and smaller bits than what you show. I also am a single vessel BIAB brewer. My palette is not refined enough to discern the nuances you speak of, I am...

40 degrees F or C (which is 104 F)? Unless you live somewhere like Death Valley, I assume that is 40 F. If so, I do not see the need for a CLT at all.

$18-$28 for a commercially produced pint of beer?! Surely I've missed something here or your cost of living is astronomical.

My $0.02 is the [soft] mesh bag is superior to the [hard] SS hop spider in that you can manipulate the bag as needed like a tea bag and cleanup is very easy. For large-ish hop charges I use the bag. For smallish ones I go commando. I like to keep it simple and this seems to work for me. Of...

Not if you go by the revised recipe in post #429 of this thread. I used Safale S-04 yeast.

FYI, I brewed this just over a month ago and found the overall flavor profile quite underwhelming (5G packaged). Although I used 1.5 oz of orange peel and 0.6 oz of coriander, neither of those flavors came thru. I used Hallertau Blanc and find it imparts an Earl Grey tea flavor...which is not...

For those so inclined, I recommend Tom Hennessy's books... The Affordable Brewery Standard Operating Procedures Brewery Operations Manual ...as well as John Szymankiewicz's book, BeerLaw - What Brewers Need to Know

Something I started looking into heavily the first part of the year. After a lot of research, and I do mean a lot, I determined I just don't have the financial resources to make it happen yet. That, and my primary partner had a financial downturn, so now longer have a partner to help weather a...

Here is a thread I started on the subject. The first few posts of mine show my naivety in the process. Post #27 is generally how I go about it now with good results. Spunding for Dummies

I believe it's mostly because you don't want the fruit to be subjected to primary fermentation as that will likely kill much of the desired flavor and aroma from the fruit. That's why you add it after most of the fermentation has completed.

I have a Mango IPA fermenting now, based on a recipe that won an award a few years ago (not mine). For this, you don't need fresh. As recommended by the author, I simply bought frozen chunks then thawed them and pureed in a blender. Mine is a 5G (finished) batch and I used 6# of mango. I...

A couple charts for reference. The force carb chart below I think I found on Brulosophy and is based on serving temps.

Thanks for this post. I am tired of how long it takes with my 25' immersion chiller, even with a strong whirpool via drill and a SS wine degasser. I am in NC where the ground water gets close to 80, so good to see this works well even at the higher inlet water temps. I don't yet have a wort...

I've used S-04 English Ale for each of the NEIPAs I've made with good success.

A while back I went thru the calcs of water expansion as I was having trouble with hitting desired numbers. As it turns out, it is different at different temperatures and is NOT a linear relationship like you'd think. Check this out if interested - Water - Density, Specific Weight and Thermal...

I have been thinking a lot about this after I read the article. My assumption of point of this procedure is to periodically put the hop matter back into suspension so as to provide better hop utilization...is that correct? If so, I am curious if there are those in the homebrewing world that...

The fermenter is pressure capable right? If so, why are you not transferring with pressurized CO2? To fill the keg with CO2, use the FREE and naturally occurring CO2 from fermentation to purge the keg. Here's how I purge my corny kegs during fermentation. I am sure you can find a way to do...

I have just started harvesting yeast. It's not too bad really. I just turn it over into a sanitized bucket or similar. Surely not as elegant as a conical, but does the job. For cleaning I recently built a CIP setup using a sump pump and a timer, shown in the pix here. Prior to that, I would...

I have one of those too, but so far have only used for a 6G batch of wine. I agree they are a good value. So far, I only ferment one batch of beer at a time, so the one "good" fermenter is sufficient for my current needs.

I have one of these 7.6G Kegmenter and like it well. Essentially a converted keg with a 4" tri-clamp opening and a a floating dip tube. Works well for pressurized fermenting and transfers. Not as sexy or as feature-rich as a conical, but much cheaper but infinitely more durable than plastic...