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I need some ideas on long drip trays. I need something that's around 30 inches. Im going to use black iron pipe with some barnwood to make the base of the tray, but not having any luck with SS or rubber matts that are long enough.

Yes, Asheville is awesome. We live in Birmingham and try and get over there at least every other year. Its a beer lovers paradise and a cool city at that. My wife doesn't even like beer but absolutely loves Asheville. There's something for everyone there. I uploaded some more pictures to...

How does this affect Ph adjustments? I put some grain in, stir, put some grain in, stir, put some grain in, stir, then stir some more for about 2 minutes. This process takes 5-10 minutes. If everything is converted in 3 minutes, or even 10, does adding my acids after mashing and stirring even...

I think most pump some CO2 in there to help stabilize the wall. Im with you on that though....those things are made for positive pressure, not negative. However a lot have said they havent had a problem with it, even with no CO2.

Here is the beginnings of my second keezer. The first one did its job but didn't look that great. I don't think there is anything more frustrating than working with wood. Its never straight. Plus wood filler doesn't stain the same color as the rest of the wood. Working with pallets is great...

Problem corrected. Raised the temp to 67 degrees, swirled the yeast around, let it sit, and the FG went to 1.011. I overnighted the Amalyse Enzyme and ended up not even needing it.

I think Stevens Point Whole Hog might be the most underrated Pumpkin Beer out there.

From what Ive read the enzyme is used in both mash and post fermentation. The one thing people run into is that you can overshoot it and it will take the FG too far. The only way to stop the process it is to boil it. Of course you dont want to do that so your kind of at the discretion of the...

I recently brewed a Dark Mild, and for the first time ever my homebrew actually tasted decent (no aftertastes), but it is thin. I had an OG of 1.039 and expected a FG of 1.011. However it ended up at 1.022. This only gave it an ABV of 2.23%. I used S04 and fermented it at 59 degrees. I see...

I should have guessed its just like every other "as seen on tv" thing.....garbage

I'm having some slight rust problems around the inside bottom edges of my keezer. I'm wanting to hit it with some CLR then seal it in some way. I thought about caulk but am afraid that water can get under it and still cause issues. So anyone ever have any experience with that Flex Seal Spray...

Love the old barn tin! I have some tin from the 1950s I am saving for a tin roof over my bar. Its not as rusted as that as it still has a lot of the galvanized coating on it. I did a pallet wall and needed another type of wall beside it. I might steal your idea on the tin wall if I can...

This would be great as a "no chill container". Ive heard of people putting boiling wort in corneys and then putting it in their ferm chamber. However the negative pressure scares me as they weren't made for that. These are more rigid. It would cut out 20-30 minutes and tons of water usage...

I had my wife stop by the LHBS to get another vial, but after reading several threads it seemed too risky to throw it in there. It was fermenting vigorously when I got home at 5pm (pitched at 630am). Even more this morning. I have a blow off tube going to a gallon glass jar with Starsan in it...

Ha, was wondering about that earlier. Any harm in pitching a new vial ~10 hours after pitching a 1.3 L starter?

Just working with Brewers friend here for future use, while inputting my currently mentioned brew..... My inputs: Wort Grav: 1.086 Wort Volume: 5.25 gal Probrewer 1.0 (High grav) Liquid Yeast 1 vial Manf Date: 6/30/14 (mentioned BBD of Oct 30, 2014...so subtract 4 months) This...

Dang....I thought the purpose of a starter was to avoid having to buy so many vials. Seems like sometimes it'd be just easier to buy two or three vials than having to worry about measuring dme, water, boiling, disinfecting the flask, stepping up a starter after first one is finished, cold...

Made an imperial pumpkin ale. OG was 1.086. Used 1 vial White Labs London Ale. I made a 1.3 Liter Starter (130 gr DME/1.3 Liter Water) with a stir plate. Stirred 24 hours, then cold crashed overnight to get the yeast to the bottom. This is the size Mr. Malty recommended. However I...

Ok, I was calculating wrong. Last time I brewed a Nut Brown with 11.75 lbs of grain. I used 8.1 gallons water. Had about 0.08 gal/lb lost in grains and boiled off 1.75 gallons in an hour. Wound up with about 5.5 gallons right after boil. I calculated I used 2.75 quarts/lb of grain. I then...

Doing an imperial pumpkin ale with 17 lbs 2-Row and 2 lbs of Crystal-20. So 19 total pounds. I am going to mash in with 2.75 quarts per lb which gives me 52.25 quarts, or 13.0625 gallons. Being the keggle is 15.5 gallons, if I do a no sparge, then how much will the water rise when I add all...