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I have a self-built eRIMS BIAB that I mash with in a Bayou classic 10 gallon kettle. Years ago, my first few brews were in the middle 60s mash efficiency wise, but has since grown to the middle 70s. I attribute this to a few changes (some intentional, some realized afterwards) in no particular...

Anyone else? Any comparisons with other equipment (BrewEasy, BrewBoss, etc.)?

I've got two Philly Sour batches done, and it's actually an amazing yeast for making quick, soured, clean beer. Both batches were household hits and the kegs drained quickly. The souring is very effective--my last batch got down to 3.13 pH. However, it is not as 'complex' a souring as a Lambic...

I used Beersmith for years, now only Brewfather. Love the Tilt integration.

In searching through homebrewtalk.com I haven’t really found any dedicated threads on this equipment, like some others. And, I am very interested in the B40. So, I thought I would start one! If you are a user, please post your experience and tips. Let’s get a discussion going on Brewtools...

Just treated myself to something I have never bought before: a box of Padron Maduro Anniversarios! Sure do love Padron. Unusually am lucky to get 2-3 a year, but I need to make the box last all 2021 long.

In the summer with 90+F tap water, I use a Chillzilla counterflow chiller, immersed in a bucket of ice, fed cooler (hose) water from a $50 immersion chiller that is also in a bucket of ice (1 bag of ice each). However, I don't dump the ice in the buckets until I reach about 95F. Using this...

"A friend of mine" quietly brewed in Islamabad years ago and used Bleach. StarSan is much quicker and easier. Used an AL pot from a local market (F7?) and brewed on the stovetop, fermented in a 6.5gal brew bucket, chilled in the otherwise empty freezer for 2 hours with sanitized/frozen water...

Did an Xmas Ale recently with a 1.063 OG, and pitched two packets of Lallemand Voss. Within a range of 91-97F, it dropped to 1.022 within 18 hours, then stopped. Mashed at 156F. I expected more attenuation. It also didn't drop out quickly or easily either. Thoughts?

I found Philly Sour really like temps above 70F, and was clean all the way up to 77F (with slight pressure ~3 PSI).

Just my $0.02, but Saison is busy enough without fruit added, if it was fermented at the right temp range. If I were to add fruit, I'd go for something background complimentary, since yeast contributions will take center stage. Mango? Passion Fruit? Peach?

I am very interested to know if anyone's tried co-fermentation with Brett?? I know that Lallemand doesn't recommend co-fermentation with Philly Sour, or at least with 'normal' yeasts that progress at a much more rapid rate and would overtake any PS contributions. However, Brett can be much...

I've got a conical, which sure makes capturing yeast easy. For a few batches, I dropped the yeast into a mason jar, capped it and put it in the fridge. After a month or so, I noticed that every single one had a bulged lid and would not even open to release pressure. Worried about glass shrapnel...

I use the exact same diffuser, great results and only takes 1 minute. Boil to sanitize and never touch the stone with bare hands.

Missed that...posted there, thank you.

I was an early adopter for a recently released MoreBeer product (a glycol chiller) and has a lot of problems, along with others, early on. The incorrect instructions were posted to their website (the controllers did not match the ones shipped with the unit), I had some leaks and function issues...

Based on no replies, I guess my experience was isolated. Brew On!

I was an early adopter for a recently released MoreBeer product (a glycol chiller) and has a lot of problems, along with others, early on. The incorrect instructions were posted to their website (the controllers did not match the ones shipped with the unit), I had some leaks and function issues...

First time Kveik user here, just brewed a Christmas Ale loosely based on a British Brown Ale, about 1.070 OG. Krausen showing 2 hours after 2 Voss packet pitch @ 93F! About 14 hours later the gravity was down to 1.024. Wow this stuff is fast.

Salted Caramel Milk Stout???