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I decided to do some grilling for friends but forgot to invite anyone over. So it ended up being a decent spread for four people. It pairs nicely with the 80 gallons of beer I have stockpiled. Lol

Went great! Got back yesterday. People loved the beer, especially the stout, but the mead was the biggest hit. No major problems with the keezers. All in all it was a major success. And as a bonus, I have quite a bit of left over beer. I didn't get to take pics as I was a little busy lol, but...

The wedding is in a week and we are leaving for our pregame camping trip tomorrow so I made a couple of temporary keezers. Six recipes totaling 105 gallons of homebrew is finished, carbed, and ready to serve. I also have some extra connections for my home brewing friends to hook up their kegs...

I'll be keeping my eye on this on! Looks awesome! My one question is, it says that it is designed for 2 5gal batches but would this be able to maintain cold crash temps on 2 10gal batches (CF10's with insulated jakets) at 70 degree ambient?

Yeah, it was a crazy deal! I still can't believe I got it so cheap.

Just kegged the last 10 gallons making a total of 105. The wedding is in 3 weeks so I just barely made it in time. Upon packaging everything tasted great. Now I just have to convert my fermentation freezer into a temporary keezer. Can’t wait for this to be over so I can start brewing for myself...

I would consider it excessive. I used to drink that or more in my 20's and looking back I would probably die if I tried to now days. I usually have around 6-10 pints a week and consider that to be a little excessive. I don't judge you for it though as the beer we make is usually quite good and...

I have a herms and always add a pound or 2 of rice hulls depending on the batch size. It helps a lot with recirculating even without adjuncts in the bill. I have never conditioned my grain as it just seems much easier to throw in some hulls.

I'm down another one. 2595

Update: So 80 gallons has been brewed and 70 kegged. I have the last of my blonde ale sitting in the fermenter. The next two weeks I’ll be brewing the 20 gallons of DIPA and a bonus batch of gluten free blonde because there are a few people who pretend to have celiacs lol. I’m in the home...

After cold crashing I rack to a keg and add 1tsp gelatin in 1/2 cup of water. The first pour or two are usually cloudy then the rest of the keg is always crystal clear after 2 weeks. I set and forget carb so I wouldn't know if it was cleared before then.

USA

Kegging for sure. As with almost everyone, I started out bottling before switching to kegging. I quickly came to realize that bottling is a major pain in the ass. Canning is the most expensive and I imagine that it's just as much, if not more, of a hassle as bottling. I have a beer gun that...

I have a couple newer versions and absolutely love them! I don't like brewing without them anymore. An OG and FG hydrometer reading is still needed to accurately get the ABV, as no matter how many times I calibrate them, they can be off by up to 10 points. Even with that down side, being able to...

I have 3 Intertap FC faucets one Perlick 650ss. I like Intertap a lot and have a stout nozzle for them. It works great for my nitro beers. Another plus side of going with Intertap is that you don't have to have a dedicated stout faucet so if you don't have a stout ready to serve you can just...

I use this bbq thermometer to keep constant temp readings on both the HLT and MT of my HERMS brewery. https://www.amazon.com/gp/product/B01GE77QT0/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

What pump are you using? If you are using something like a chugger or riptide, you might need to install a ball or butterfly valve to slow down the volume being pumped. If the gpm/lpm is too high, it can suck the grain down into the false bottom and compact it.

I've used the BB pineapple flavoring. I didn't like the flavor at first and though it had chemical/alcohol taste but after about a month of aging it subsided and became pretty good. I used 1/2 the bottle (2oz) in a 5 gal batch added at kegging.

40 gallons down and 60 to go. So far I have 20 gallons of pilsner and 20 gallons of imperial vanilla milk stout aging in my neighbors walk in cooler. Next week is a brown ale, then a blonde and finally an IPA. I have spent the last year getting the recipes dialed in and they are all really good...

I usually reinforce them with epoxy and attach a hangar bolt and ferrule. https://www.amazon.com/dp/B00J5W8O0C/ref=cm_sw_em_r_mt_dp_U_BEsXCbD4SFM6H