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Two 7.9 gallon all-rounders with pressure kits.

If it is in a keg you could boil some lactose in water and add it.

Room temp sparge water isn’t helping you. Are you batch or fly sparging? Describe your whole mash and lautering process with as much detail as you can. Even with my terrible tap water I can get 80-82%. What is your efficiency target?

I have some lids with grommets that work fine. I have some with 1" or so holes that take a carboy bung. The great thing about those is that you can pull them and take a quick gravity sample with a turkey baster with minimal O2 intrusion. That's old school 2005 technology right there.

I’ve been kegging for nearly 20 years and have done this at least a dozen times with no issues, but never tried it with late hop ipas. Both times I’ve cleaned my taps and keg lines they were way grosser than once used kegs. 🤣

Yes, but why? Wait until the bubbles stop for a few days.

100 gpd sounds more like it! My basement brewery that I’m building will be with a 65l Brewzilla. My other system makes 20 finished gallons, and uses more like 30-35 gallons on a brew day, so the 24 gpd freaked me out a bit.

Those units look like they are all 24 gpd. How does that work? Do you fill a bucket the day before? Do you have some type of shut-off like a toilet float?

I went back a few pages and didn’t see a thread on this. Can anyone give a recommendation on a RO system?

I won’t disagree with that. I’ve been playing with adding a portion of distilled water to my recipe in BeerSmith. Putting in a RO system is not out of the question. I already have a water line run that bypasses my water softener.

I used a 6” inline duct with a speed boot and 6” exterior vent cover. Take a long drill bit, I used like 3/16 x 8”, and drill from the inside to the outside at the center of where you want the pipe to go. Cut the siding at the proper size for your vent cover centered on the hole. You should have...

What is on the exterior? I’m in the middle of the same project…cut the hole on Sunday. I’ll post some pictures in an hour.

I truly enjoy my beers, but I'm wondering what else is out there. For example I've stuck with US05 as my primary strain because it is cheap and has always worked well for me. Up until now I considered myself kind of a volume brewer. I'd devote an evening to churning out 20 gallons of beer...

According to the internet, by beer sucks because (a little tongue in cheek): 1) I don’t use a hop strainer. Gotta have one of those. 2) I primary in food grade buckets, then secondary in glass carboys. 3) I rack from primary to secondary to keg with an auto siphon. 4) I force carb by crash...

I’ve been brewing beer for 20 years, and dropped off this site and all others in 2009, but kept on brewing the beers that I love, APA, IPA, the occasional stout, etc. After a couple weeks back on this site, and watching countless YouTube videos, I’ve learned that because of the way that I brew...

Sorry, I missed that in your earlier post. I ask because I am putting ventilation in the area that I’m remodeling. I went back and forth on ventilation vs steam slayer. I figured it is pretty cheap to do now before I drywall, and can always pick up a steam slayer later if I’m not moving enough air.

My first brew I primaried in a 5 gallon filled to the neck with a S airlock, just like I did for wine. The next morning my ceiling, walls, and floor were covered in wort. I hadn’t heard about krausen yet.

Are you doing anything for ventilation?

That depends. What is the biggest PITA during your brew day? What takes the most time? What is most difficult to clean? How is your current system limiting what you are trying to brew? For me, the best two early things I did were kegging and building a 3 keggle brew system.

I love drinking my FG samples. Does that count? BTW, my dad switched from keeping a keg in the house to cans of PigsEye Lean when my brother and I were teenagers. I never stole one, but he gave me one when I was around 19. It was awful, worse than the Milwaukee’s Best Light and Bush Lattes I...