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I bought a new style that the brew store had today,I'll be using it this week I think I'll be ordering a plat chiller this week

What are you guys doing to filter pre-chiller I really want to buy one but keep hearing about nightmares of them being easy to plug

I ended up doing the all grain posted somewhere in the thread, here is the link: Cheesefood's Vanilla Caramel Cream Ale

we had one of our first 65 degree days yesterday and I couldn't help but start re-stocking the supply after taking the hit of hunting and then the holidays (both seasons where I consume more than I can make) I managed to make a imperial stout, a Two-hearted clone and the Vanilla Caramel Cream...

So I bought this barrel today and plan on brewing a imperial stout to put in it this weekend, any suggestions on how I should prepare it

More likely to leak, the ease of removing on the fly for cleaning etc. And you cant forget that it looks cool too.

I currently have a PID controlled Direct fire system. I have been considering adding elements to each kettle to save money on propane. However I want to retain the ability to use the burners when electricity is not available and want to use as much of what I have with out buying new kettles to...

I guess the big issue is buying a quality regulated then, the ones I use are ones we typically specify for use in Chemistry research labs commonly with argon, nitrogen and c02 they are placed after a automatic switch and used to give local access to pressure regulation

What is the reasoning for not using a standard air duty regulator as a secondary, I have been using these for a couple years with great results, I found them for $15 at grainger then put at 30 psi gauge on each

Thanks, I will definitely be using this!!

I have a feeling this would help a few of my beers out, does anyone have a link for a chart?

Unfortunately I agree with you, I ended up telling them next year. I would rather wait a year and give them a good beer them push one that could end up leaving a bad impression

This seems much easier than fighting with the beer guns etc.

Does anyone have a preferred way of doing this? I have thought about priming the whole batch with corn sugar, but is this the best way, should I only add enough sugar for the 2 gallons going to the bottle? Just looking for what people have tried and what they felt worked best. Thanks

So I am in a pinch, I need to have a beer bottled and ready to drink in 3 weeks. I have made this beer before with great luck and is manageable to do on a work night since it has basically no clean up. I am thinking that since it is pre-hopped that I could let it sit in primary for 7 days, then...

I have roughly a 25' coil and have no problems keeping temp. I also set my PID's alarm to turn on the pump if the system drops more than 3 degrees below my set point which makes it so I don't have to worry about the temp falling to a unacceptable level if I am paying more attention to preparing...

I use dust caps on my kegs, it keeps things that crawl out of the valves. I haven't seen the need for any on my hoses, I use air to blow them out and the keep them in a rubber made container along with most of the stuff I use on brew day.

Stop in and talk with the Home brew Store, I found that not only the guys working but different people were always willing to give me tips and advice. Now that I have been at it for a while I find my self stepping in and giving advice where I can.

+ 5 Chocolate Stout +10 DoppleBock +5 Wee Heavy Scottish Ale Total 6521

I have 3 burners as well as a hlt with a herms coil. I did this to give me the ability of doing 2 beers at once, after I mash out it gives me the ability to boil the second running from a big beer for a lower gravity beer I also can bring 2 pots with 7-8 gal up to temp much faster than 1 pot...