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So I've been brewing for around 2 years now and jumped all in with a full 3 tier system for 5 gallons, kegging, and dual stage fermentation chamber. I loved every aspect of it but eventually got a little overwhelmed with every little intricate process I added to brewing in the effort for higher...

Has anyone purchased or used the wort aeration stone? I have a Williams Oxygenation kit sitting around that I just need a Oxygen tank for that I'll probably use. But so far every batch I've done has been using dry yeast.

I have a feeling that it was a vacuum issue as well. If you set a cap, even without the gasket on, and there is any residual steam/condensation on the cap or lid, that thing is going to stick like glue and hold. I learned my first time cold crashing my BIAC as I loosely sat the female...

Do you throw the pellets in loose?

Wow, was hoping the butterfly valves would be clog proof! I have been throwing the hops in loose so far, was a little worried of not getting the full aroma of the hops by using a strainer. The hop basket from Brewha seems like it would let most/all of the pellets through the strainer, its a...

Just to add to the thread after about 6 or 7 brews, I just purchased some sanitary 304SS butterfly valves from Glacier referenced earlier in the thread. I've found that even moderately hopped beer can plug up the port with ease.

Thanks Martin. I always brew with 100% R.O. water strictly so I know exactly what I'm working with. My Mash pH of 5.8 was just an example. I think I will try this brew with a target pH of 5.6 with all grains thrown in from the beginning and see how it works. The last time I brewed this...

I use phosphoric acid 85% or lactic acid 88% to lower my mash pH. So lowering it without roasted grains/specialty malts is not hard. So in doing the method I spoke about while targeting a mash pH around 5.8 with just mashing the base malts - do I need to account for the future addition of the...

The literature and online reading I've seen all point towards the higher end of the mash pH range for stouts/porters/darker beers (5.4-5.7). I also throw my roasted grains in at the end of the mash for mashout, thus to not bring about a "burnt coffee" sort of flavor that Gordon Strong talked...

Thanks for all the ideas guys. Plan to use some mason jars, vacuum cap attachment, and some O2 absorbing packets and put them in the freezer.

Looking around I see many options, but some occasional reviews saying the hops arrived with the seal not intact, etc. I'd like to order from somewhere with mylar bags, nitrogen flushed, and stored correctly from when they were harvested. So, what's your favorite place for quality and price?

Post up some tasting notes when its all carbed and ready. Debating on this being my next beer.

Wish someone had a picture of the One Claw recipe. I'd love to brew a clone of it.

Just brewed this exact recipe this past weekend and pitched S-05. Planning on the dry hop as well, looking forward to it!

^Agreed. I have absolutely nothing but great things to say about my medium BIAC and the customer service I've received from Nathan. It's unfortunate that despite the warnings and clear instructions not to overpressurize or pull a vacuum on the 3-in-1, that the damage still occurred. Well said.

Great - I will try 1318 this next time. Coff - what do your water profile numbers look like and mash pH for this beer?

Any new tasting/comparisons on this clone? I'm ready to brew up a second batch, 10 gallons this time.

Anybody nail this down yet? Session IPA season is coming.

100% agreed

Bringing this one back up. http://beerandbrewing.com/VP3vXywAACoAebzq/article/funkwerks-tropic-king-recipe Looks like this will be my next brew. Interested in how it has turned out for everyone.