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Got mine from Williamsbrewing along w/ the seamer, theirs comes to .62 per can w/ free shipping: https://www.williamsbrewing.com/16-ounce-Aluminum-Cans-Lids-case-of-207-P4738.aspx Oktober has them for .50 a can including shipping(to me)...

Mine came in yesterday. Took several attempts with water to get a feel for the necessary pressure, but think finally I got it. So far so good! Plan to can up 4 gals tomorrow.

So you’re suggesting to use their lager base and build up the crystal/Munich for sweetness and color? Thoughts on yeast?

Please report back and let us know! My 5 gals never last longer then 2 weeks. Curious to see how much(if any) the o2 in "Co2" plays a factor in discoloring and adding that overly sweet cidery taste. Might just want to give it a bit of a rocking back and forth prior to serving to mix any of...

Totally agree. Years ago when they first opened, I used to be the biggest Aslin fanboy and would bike there on the weekends (when they actually had a bar). But once I had beers from TH, HF, Bissell, Trillium, Veil and Answer, I gained a new appreciation. The nose, mouthfeel and flavors all...

Ah okay! I see why there was confusion then. I interpret a guru as someone who's mastered something prior to being able to teach it. And I see those other breweries as having mastered the style, just not interested in publishing how. It's too bad they don't care to teach like Scott and Michael...

I've done both and don't really notice much(if any) difference/gain to keg hopping. And my kegs never last more than a week, so not worried about any off flavors from the hops. I was referring to your previous post though about dry hopping after dropping the yeast. Seems like that's pretty...

Wow, this is great info, thanks for sharing! As for the second dry hop post drop, is there any benefit to this method over keg hopping?

No sand or water or anything. I just added a screw in a the top and threaded the pipe around it and twisted the pvc pipe round and round. When I got to the bottom, I just wound it back up on itself. I don't recall the size of the pipe, but it was likely 1.5". Was actually much easier than I...

Nah, unfortunately not. I ended up buying an SS Brewbucket, and drop it into a fridge with an inkbird. Working pretty well, with less clean up or anything touching my wort. For the corny though, as I continued to explore options, it was a bit of a rabbit hole. Aside from the lid issue, I...

Michael may be a well rounded and experienced brewer that has sours down. And Scott can clearly brew too and really dig into some numbers like nobody's business to document and analyze his findings, but I wouldn't go so far as to call them, "NEIPA gurus". No shade, they both seem very bright...

Hi All, I have a native PA buddy of mine that was asking to see if I could brew him a clone of one of his fav beers that's no longer made, the Yuengling Bock. After scouring the interwebs, I wasn't able to find a definitive recipe. And since I've never had it personally or even brewed a bock...

I haven't had an issues with the filter or cap coming off yet either, but just for safe measure, I started doing this on my last 2 brews. I figured it can't hurt and helps keep everything a bit more secure w/o the need of extra parts. Works well for me so far...

My LHB matched my online pricing as well, paid $850. I would try that first. Besides having it immediately, you're helping out a LHB store!

You may want to start with getting on youtube and watching all of the David Heath "How To Videos". Super informative and covers both the basics and more advanced methods.

This came out awesome! Huge hit with the guys and gals in the brew club! Here's a little write up and pic for those who're interested: https://www.instagram.com/p/BtznQwrFKXB/

Never used a book? Are you referring the formula they provide in the manual? I've only ever used the online calc's and the online recipe crafter.

Just to circle back on the efficiencies. I brewed two beers since this post. The first was a 10# Berliner and I beat my numbers by a lot. Need to go back and see how many points, but think it was over 5. Kettle souring came out awesome by the way! On Sunday I brewed a big stout with 18.5# and...

I actually just watched a video last night where David Heath recently compared controller temps between the latest robobrew and the GF. He posted his various mash temps trials and compared the onboard temp against a calibrated thermometer. They both seemed fairly accurate, the GF was within 0.5...

Here's a step by step and another pic to help clarify: 1) I removed the ball/spring check valve. 2) I added a 1/2 to 3/8 reducer to the open/close ball valve. 3) I attached a 1/2" threaded male ball lock to the 1/2" side of the reducer. 4) I added a barbed female ball lock to some 3/8"...