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Post how it goes. I’m looking for something to make besides mead & cysers since my wife has gone vegan.

I tested it out this morning. I have to use an extra washer on my thermometer but my valve seals up fine. I leave just over a quart behind.

Not a very efficient brew day for my first day back. It was 2 hours of cleaning old & new equipment before getting started. But I got a juice box & I’m heating mash water.

Thanks. After this week, I’m really looking forward to it.

Saturday morning - Dampfbier. Will be my first brew in 6 years.

To me, Pilsen tastes like grainy, slightly-sweet white bread.

Do you care if the adhesive is permanent? Because I’m thinking E-6000 would stick it there, but you’d never get it back off without damaging the granite. My other thought would be some kind of RTV gasket maker.

Made a journey to the he LHBS to buy ingredients for the first time in 6 years.

I’d use the grains as milled & acquire more hops to get the same BU:GU ratio as the original recipe. https://blog.homebrewing.org/bu-gu-ratio/

Any of these four grains could be in an IPA: - Biscuit malt is crackery. - Victory malt is biscuity, bready, & nutty. - Munich malt is bready & malty. - Vienna malt is malty & nutty Earthy flavors are more likely yeast or hops.

Saw an awesome looking job posting until I realized what I thought was a biweekly pay range was actually a monthly pay range. No worries. I still have at least 17 months on the current job.

Pitching colder than the range probably just means you had a longer lag phase for the yeast (usually lasts 3 to 15 hours). You can be warmer during the lag phase *as long as* you lower the target temperature before the growth phase begins. The critical time for having the correct temperature...

All new plastic equipment (buckets, hoses, airlocks, racking cane, siphon, thief, spigot, brushes) today plus DME, dextrose, campden, & yeast nutrient. I have a BK dip tube coming Tuesday. Hoping to schedule my first brew day since the summer of 2015 for August 7th. I’ll have to bottle the...

It’s a sad day. BTW, if you haven’t seen it, watch the ZZ Top documentary on Netflix.

I’m still waiting on equipment to start back up. I used to easily do 9 - 10 gallons (37L) in a 15 gallon BK. I’d also do a lot of 5 - 8 gallon brews. Its more a logistical hassle when you get to bigger volumes. - How are you going to lift more than 30lbs (14kg) of soggy grains after mashing...

The physics is that you are taking a liquid from one elevation to a lower elevation and it has to pass through a higher elevation than the initial elevation or lower than the final elevation. to make it work, you have to have enough pressure or velocity to make it through the middle elevation...

This is the diptube I went with. I got a stainless coupler to go from thread to thread. My long range plan once was to incorporate this into a HERMS with a hinged Jaybird false bottom. But that was back when I wa me doing 10 gallon brews. Right now I’m thinking I’ll stick with my equipment...

Got to thinking about it and if I made a copper dip tube and screwed it’s into my stainless steel valve in my stainless steel keggle I run the risk of a galvanic response. I punted and bought a stainless bayou dip tube.

I need to finish building the dip tube for my keggle. I’m not planning on installing a false bottom at this time. That’s a little further down the road. My question is: can I use dry fittings because the heat will expand the copper pipe? Or do I need to solder them? I’m currently BIABing &...

Just put in an order to replace everything plastic & chemical. $202.