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I do all all grain and with clean up am usually done in 4 hrs usually. What's your process length?

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Thanks I agree and will go with it

Which do you prefer for my Irish Red ?

I love honey malt and 6% is not too much alone but it is if paired with crystal. I usually only use 5-8% combined total of honey or crystal malt in my IPA. I would either use only honey malt at .75# or maybe split it between honey and crystal.

Why not mash low but add 1/2# of oats. Best if both worlds IMO for a black IPA. I just did this and have a nice dry, very drinkable beer, but with a deceivable medium mouthfeel.

I would FWH with Centennial. Simcoe at 15. Amaraillo and Citra Late.

What about something light like a blonde ale

For those that have one would you mind measuring the circumference? I need to see if this will it in my mini fridge ferm chamber. My Carboy is 37" around and it barely fits.

Want one of these bad when are they expected to get stock?

Just found a place a few minutes from home that filled my tank on the spot. And think I isolated the leak to a bad o-ring on my gas in post on my keg. Though I guess only a few days time will tell....

So got my stout faucet up and running Tuesday...everything is fine even had a nice stout last night. Today I go to pour a Black and Tan and nothing is coming from the nitro tap. Tank gage reads that it has gas, but psi is at zero (was at 27psi). Tried dialing up the pressure and nothing...

Curious to see as I had something similar happen and never diagnosed the exact problem rather kegconnection just sent me a new controller. Great customer service by the way the rock! I bought mine for a keezer build but first used to ferment. Was fine during fermentation then when I went to...

Thanks for the post. Great stuff

How much did shipping cost?

I agree with the other poster 4ft line is probably your biggest problem. I had 8ft and got foam if it was warmer outside, moved to 10ft and get great poors. But as noted temps play a factor as well.

I'm not sure I've experienced green beer since my extract days. With good fermentation control I usually am drinking most my beers at 4 weeks. With that said, i also read that a lot of breweries go grain to glass in 17-21 days. I might start trying to get beers on tap at my place quicker...

I think you'll be ok as is at 59. I ferment in a fridge with a temp probe and I usually set my controller to 59-60 and my Carboy typically ferments between 66-70. Since fermentation normally raises temps 7-10 I think you'll be good. I would just try to pitch at the temp you wan it to ferment...

Well done