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This is exactly what I am going to do. I'm going to test the concept with picnic taps first, to make sure I don't mind opening the door to pour.

Put a drip tray in the fridge. Turn off the pressure to the offending tap. Fix the tap.

This recipe appears to have been removed ? Care to share it ? How did it turn out ?

I'm doing this now on my current fridge, because I didn't want to ruin it with holes in the door. And yes, I've accidentally sprayed beer with the picnic taps.

I'm setting up a fridge for serving beer from 6 Corny kegs. I don't want to buy through door taps and I don't want to lose storage space in the door to taps. What are my options for mounting taps inside the fridge ? Ie, I want to open the fridge door to serve my beer. Is anyone else...

Holy crap I am under pitching ! That's a great calculator. Thanks for the link.

I'm finding this too. My batch size is 7 gallons into the fermenter. Most of my beers are 1.060+. I should really be pitching 2 or 3 dry yeast packets, but I'm not, due to cost. Any tips on making a quick and easy starter from dried yeast ?

Finally someone picked up on the small wheeled all in one format ! Mine stores in our pantry. I can go from stored to heating mash water in 10 minutes. I much prefer to put my chiller in the sink. What are you using to old the heat band on your fermenter ?

Into the fermenter. OG is about 1.060.

I'm late brewing it this year. Last year I brewed it in September during an early snowfall. This year the weather has been nice and we've been busy. At least it will be ready for Christmas. Everyone likes this beer. Everyone says "I don't like dark beers." So I pour them a sampler. And...

It's that time of year again. I'm brewing another batch of Chinooklehead Porter. I screwed up and got the hop additions backwards. Should be interesting.

I've done several reiterative mashes. Check my posti g history. They are great for attaining high gravity at high efficiency. The highest gravity I hit was 1.120. The highest gravity I'll do with a non reiterative mash is 1.075. Anything higher than that get double mashed. The second mash...

Any thoughts on brewing this as a dark lager ? More suited to summer ? Same recipe with a lager yeast and semi cool fermentation temp ?

Sounds delicious ! What would you recommend if I want to target more citrus and pineapple flavors ?

Mash at 158 ? Or higher ? What temp should I ferment that at ? Open fermenter ? Closed ? Thanks !

Believe me, there is a lot that goes into a good bourbon mash. Mashes don't have to be as clean as beers because you leave 80% of everything, including most bad flavors, in the boiler. Nevertheless, bourbon mashes are finely tailored to get the exact flavor the distiller wants in the spirit.

How do I ferment the most funky/estery/phenolicy beer possible ? Something with all sorts of spice and fruit flavors, just from grain/sugar and yeast. Thanks

I don't want to knock the distilling community but the brewing community is a lot more scientific about the fermentation process. It has to be, because beer is a fermented beverage whereas distilling removes a lot of flavor from a fermented mash.

Great content, people. Thanks for all the replies. FWIW, the Fast Fermenting Vodka Hand Sanitizer recipe adds wheat bran to the wash. Mine would not ferment, no way, no how, until I added some wheat product to it. Really interesting to hear about correcting the pH with eggshells and various...

Interesting What yeast did you use ? Yeah, why is that ? My fermentation is bubbling along nicely. I had the same thing happen, though fermentation seemed vigorous. pH was 3 ish the other day. I added some sodium carbonate (baking soda). Just checked and it was 3.1. I added more...