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15 gallons of DIPA. 2row, 22%Wheat, 10% oats with hop extract and centennial for bittering. Denali and a bit of citra at whirlpool. 7.12% 89ibu and WLP brux Trois. Shooting for a pineapple bond with a bit of dank

In a pinch You could add celery juice at 1/8- 1/4 cup per lb of belly. Celery contains a natural nitrate. If you plan to eat it quickly you can bypass nitrate or nitrite in my opinion. If it’s a big batch and you plan to store it then you should be prudent and cure it properly

That’s a relatively low gravity beer I’d suspect your done at this point. A stable reading over three days will confirm your at FG.

You’d probably loose a point or two in BH efficiency with the additional pump, coil and hoses attached. That would likely offset any gains picked up from recirculation. When you figure in a coarser grind to allow for safe easy recirculation you may see a bit more loss as well. When you...

I’ve used it in stouts and barley wines. I definitely think it contributes raisin profiles if used to excess.

I make a granola beer with 12-20% flaked barley and quick oats. I toast the adjuncts with brown sugar honey and orange zest ie granola. I add that to the mash. It’s a 9% abv beer with Ringwood ale yeast. It get 110 ibu’s from equinox and a bit of eldorado. Once it’s done with primary I rack it...

That table should be fine. It doesn’t break in the middle to fold and you have two long supports running down the middle. The top is very similar to any nsf food service table and should be strong enough. The only question will be the leg bracket strength. But with you working load I think...

Crankandstein 3D. You won’t be sorry.

My buddy brews professionally and bartends at the brewery on Saturday nights to make extra cash. He pulls down $400-600 on a Saturday night. The reality is brewing doesn’t pay much until your at the top. I’d say if you love the brewery and you can get an in go for it.

Are you using the coil extensions for your half batch’s? Can I ask why you need to crash below serving temps? 40 is perfectly fine for yeast drop.

Best advice is to watch the for sale board. They usually sell quickly and most people use them and resell them ASAP. I’ve not heard of a site that rents them.

Welcome from Chicago!

Damn Ice storm just knocked out power! Luckily I was just about to dough in so we will wait to see what happens. Gotta love spring in Chicago

It’s a good investment. You can easily scale and tweak recipe designs. The timer and cloud functions are very useful on brew day.

What are you cleaning with? I’d classify sweet as a recipe design or fermentation issue. Sour can indicate a possible infection though.

Try a ferulic acid rest at 110 degrees to drive the heffe phenols (clove) your after. You can under pitch slightly to drive the banana. 50%-70% wheat malt and 30-50% pilsner malt is a good grain bill to start. Here is a good article for you to review. Gotta love Matt Brynildson...

You can buy a chloramine charcoal filter from buckeye hydro. The key is slow flow. If you go too fast it won’t be effective. Your water will work for most all beers sans pils and light lagers. You’ll still need to acidify for ph and sparge water.

I’m curious, what new information that contradicts leaving trub in the kettle are you referring too?

Your correct re the herms coil. It’s used to step temps up and hold temps stable. I can hold temps to within .1 degree. The downside is cost. You need to apply heat to the HLT and have a controller to manage that plus you need to coil and fittings and extra valves. It’s nice to have but...

You can make a manifold or use three way valves to help move wort without a second pump.