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Oxiclean works wonders. I usually just fill the keg to the brim with oxi and hot water. Come back the next day or whenever I get to it.

Children with small arms that can fit inside.

I absolutely love brewing on my GF. Simplified my brew day, easier cleanup, etc. 10/10. But I'm lodo-curious, too. Anybody here have experience with lodo on thr GF? I've got the parts to fashion a mash cap w/locline return. YOS, grain conditioning, btb, smb, are all easy changes, and I may...

Let me know if you're willing to separate the kegs and what you'd want for them. I'm about 2 hours away, but heading down that way later this month.

Janish said in his book that dry hopping at 4.2 is ideal for haze development.

I walk nearly all my rounds. I find it more enjoyable. When I ride I feel like I'm just zipping from shot to shot. I recently got one of those remote push carts. I've only used it 3 or 4 times, but its been wonderful so far.

Motorized my grain mill today. Bought the Malt Muncher Motor to go with my Cereal Killer mill. Had a cabinet left over from a kitchen remodeling and finally put it to good use. Unfortunately I threw out all my grain when I demo'd the kitchen so I can't test it yet.

Thanks. I'll ask him about that. What would that get me compared to a 30A circuit in terms of brewing? Its extremely rare that I brew 10g--I've probably done it 2 or 3 times in 15 years. I thought 30A would be appropriate for a 10g system. But I get that if the cost is neglible, why not

Yeah, that is probably the better way to do it. I'm just reluctant to do more than I really have to. The gap extends 18" from the wall and my table & sink are 24" deep, so I don't think it'll be noticeable if I just fill in the gap and use a T strip to cover the joint. I brew on the...

That's the dream. A golf simulator AND a brewery in our homes!

Can someone help me understand the "ramp time" in Brewfather's fermentation profiles? I believe the other programs use it as well. I can get along fine without it but I'd like to use it as fully as possible to make sure my process is documented and consistent. For example, my target...

Absolutely. I like drinking, but I like brewing more. And with the pandemic, friend gatherings have been rare, so I have fewer opportunities to empty my kegs. Since I keg, I can't just leave beers in my fridge indefinitely. I generally need to empty a keg before I can make a new one. So I...

Oh yeah that's a half the fun. I've had a spreadsheet going with links to each item and every detail covered.

The plan is to have a 4ft stainless prep table on the right, a large stainless utility sink in the middle/left, and 2 stacked mini-fridges that will serve as fermentation chambers. Shelves & wall organizers, etc. I'll have to finish the floor where the cabinets were. I thought about tearing...

And the current state. I'm still in negotiations to prioritize the full build out, but we had some unrelated pumbing>electrical>drywall>painting coming up, and wanted to at least tear this out so we can include the electrical, drywall, etc for the brewery when those contractors come.

Looking back at this, my bar opened just as the world shut down and indoor gatherings became scare. So I haven't had many opportunities to use it and as a result my brewing went on a bit of a hiatus. Since then, outdoor projects took priority and now my wife argues that our next priority...

Makes sense. I'll give that a try. Thanks. Unfortunately I've got to wait a while. Demo'd my brew room last week to start on some upgrades. I've been wrestling this in my head though.

That was nuts. 18F here. Heading to a simulator to get some swings in ahead of out annual trip to Pinehurst later this month.

I see that a lot of you now dry hoping below 60. Do you all wait until terminal gravity, then soft crash, and just open the hops in? Anything to avoid o2? I typically ferment in a corny and dry hop with a few points left, then transfer to the serving keg. It seems the soft crash might...

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