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@Morrey has one that he is very happy with it last I heard. I haven’t heard any negative things about the company. I have a polyscience unit that’s awesome but I got it used and it’s more $$$ than the Ss unit but it heats and cools. A friend has the ss unit and loves it. You will still...

I’ve used iso alpha extract which while expensive, allows you to add it post boil and post fermentation to adjust bitterness in a finished beer. It’s pretty cool stuff. There has to be a way to extract the acids from hops sans brewing but I don’t know the answer. I suspect some form of...

That looks like a winner! It’s a low OG beer and it should be pretty fermentable wort so I think you could pitch at 60-62 and let it slowly creep up to 63. Then after three or four day when you’ve got the flavor profile set you could let it warm to 65-66 to finish. My buddy brews at Tighthead...

I have not used it in a cream ale but I’ve made a few APA’s with it recently. We started the first batch a bit warm at 69 and let warm to 72 in the first three days to get some stone fruit from it. It was kinda like a pale ale in the NEIPA style. When we kept a second and third batch a bit...

I begin with gravity but need to switch on the pump after a while since my gear is roughly the same height off the ground. Once you get the wort below 160ish you’ll stop extracting alpha acids/ bitterness and just pull aroma out of the hops. You should be fine. Good luck!

I whirlpool for twenty min then let it sit for an additional twenty min. Then I slowly begin transfer to the chiller/fermentor. I’m not a fan of bags unless I use whole leaf hops. How big is your kettle? A keg may be a bit tight but a 20 gallon kettle will be fine

I don’t really associate sweetness with el dorado. I’d suspect that’s from the lactose, then mash temp and-or yeast selection.

I had the beer a few times and it’s a nice beer. Sue is a single hop beer made with citra. They have also made an imperial called king sue that uses a single hop of galaxy. I’ve tried to get info from TG but they are pretty guarded. Zombie dust is mostly if not all citra and they use...

I haven’t had an issue in the three plus years I’ve been using them. I use the ss brewtech stuff. Rinse, PBW, rinse, star san followed by an air dry. I even use brett in my conicals occasionally, I do have separate gaskets for the brett beers.

You can boil in a erlynmeyer flask. You just need to make sure it’s rated for boiling temps. Pyrex works well. Just read the product description to make sure it rated for heat. I’ve seen a few from China that are cheap knockoffs and they can crack or shatter. I learned the hard messy way...

Attached for your brewing pleasure. You could easily swap citra for mosaic but this one is pretty tasty! I’ve adjusted the abv as low as 6% by scaling the abv in beersmith. It’s a wonderful hop bomb with wheat and it’s fabulous for the warm months to come.

I don’t have a horse in this race. I can tell you the two of my buddies who brew professionally, one of whom went through the Siebel master classes say hot side aeration is largely a myth. You could argue confirmation bias here if you’d like. We can all agree that cold side oxidation is a...

I have lots of Blichmann stuff and they usually make great stuff but I think they missed the mark on this product. It seems like you couldn’t escape oxidation risks with the system. You need to dump trub then flip it over and replace the cone with the keg top. So you will still have some...

On tap: dry Irish stout, kolsch, neipa and a farm house saison. Belgian double and a west coast IPA in fermentation. Two RIS , One brett saison, one 2 year old lambic, 1 one year old lambic and one 10 month old coolship in barrels. 5 gallons of RIS in bombers and one 5 gallon batch of...

If you feel the need to sanitize your hot side gear( I do not) then I’d reduce your contact time with star San. It only needs a 1 min of contact time followed by an air dry to be effective.

You want to regulate the wort temps and the mash bed temps will follow. With a reasonable flow rate of .75-1.0 gpm you should be able to achieve degree or better temp rise per min. The enzymes are free floating in the mash in addition to being in the bed. So overheating your wort is counter...

Mosaic and galaxy are fabulous p

Nice work! Thanks for sharing. Swmbo just left for vaca a few days before me so if I don’t completely revert to college days behavior I’ll give the link a look. If not I’ll read it on the plane ride as I recover from a five day hangover.

I’d swell the staves first then roll a few cups of bourbon around in it for a few days/weeks prior to filling it with the stout. I highly doubt you need to be concerned with infection. It’s a clean new barrel and it’s the leftover sugars that would lead to infection concerns. Wood offers...

PBW won’t remove any remaining machining oils. That’s why they suggest tsp. Tsp, rinse PBW, rinse, Star San then air dry. Good to go