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I agree... Most likely oil slick from the grounds and bubbles stirred up from adding them. Should be fine. Sent from my iPhone using Home Brew

This is pretty cool.... Very interesting implications....

Just ordered 4!!! Thanks for the link! Sent from my iPhone using Home Brew

I'll second that... Does anyone have a copy of the recipe? Sent from my iPhone using Home Brew

I have been adding a few ounces of aromatic malt to my pale ales and IPAs lately and I like how the hops and the malt interact.

I have never done it both others have frozen the fruit segments and then soaked them in a little vodka or sprayed with starsan prior to adding to primary or secondary. Let us know how it turns out. Sent from my iPhone using Home Brew

In my experience it was an acquired taste. I started out with some well balanced pale ales, i.e. Mirror pond, and it grew from there. You can ease into it with some slightly hoppy stouts. Sent from my iPhone using Home Brew

I was thinking about this again tonight so I thought I'd give it a bump to see if it catches anyone's eye. I think I'll spend some time this weekend researching the interior diameter of these small fridges. Cheers~ Sent from my iPhone using Home Brew

Planning in a 2.5 gallon batch of pale during the game. EBIAG system so I can brew inside while I watch the game.

Hopefully Ed will sign back in and update this thread, I am really looking forward to some finished photos.

Has anyone ever considered or made a mini kegerator to house a single 2.5 gallon keg? I have been recently making 2.5 gallon test batches and I have discovered that 2.5 gallon kegs are awesome! There are a couple people in my life who I would love to setup with a mini kegerator and deliver a new...

I have spent a lot of time recently honing a house APA that is around 4% abv and very hoppy. I am finally getting it right where I want it. I think ill work on a nice American stout next and keep those two as the house beers.

Had a family friend who worked for a large distributor in LA and he would give us all of the kegs that were returned to them that weren't theirs... It was a good gig while it lasted.

Stainless steel all the way. I use 7.5 and 13 gallon former kegs for 5 and 10 gallon batches respectively. I am even planning to ferment my 3 gallon batches in cornys. The best of all worlds.

There are many threads in this forum that will point you in the right directions... I would like you to a few if I wasn't on my phone. Search the site and you will find a ton of useful info.

The ideal thing to do would be to setup the temp controller to control the heater. It may involve switching the wires.

What town will you be opening in.... (As I read this in Stevensville and get excited that you may be within a few hours drive...)

If beersmith telling you to add water to your tun at around 165, that may be correct to account for the temp. that the tun will pull out of the water. You want your actual mash temp between 148 and 158 for most beers, obviously depending on style. From everything I have read and personally...

Why are you mashing around "165"... I must be reading that wrong....

You can try fiftypoundsack.com the shipping (or shipping costs built into the items for free shipping) is going to be what kills you. If you can find a local group buy or friendly brewery that will be the hot ticket.