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Lately I've been reading about using temp to stop fermentation. Certain strains of yeast are easier to stop this way than others. Read up on it, or maybe someone here knows more. Then you could cold crash, bottle, leave at fermenting temp for a few days to carbonate, then cold crash again...

is K-97 the one similar to a hefe yeast? If so, I'd try that one. I've gotten best flavor from that vs. other attempts.

For the mixing, if the steam could enter from the top opening, could you go with something like this: http://www.constructioncomplete.com/cc/images/items/b_AllConcreteMortarMixersAllConcreteandMortarMixers-BuffaloToolsCME35ConcreteMixer.jpg

Need to get one of those chimney starters for sure, will check out online and local hardware stores - clearance time of year now I'd guess BONUS!

My local HBS which is also a mail order/internet supplier, charges I think $53/bag for 50 pounds of American 2 row! Not really a great price. But shipping from the bigger guys like AHS or NB or Midwest will come out to about the same. I guess I can relate, real estate/overhead here is...

Luckily my freezer has a decent sized ice-maker in it so I don't have to fill trays, freeze, break, repeat, etc.

Let me know how that did at mid 70's fermentation. Hangover beer, fusels, nice, etc?

We could start a thread for eastern NE group buy... Adolphus is about 8 hours drive north of Boston, so a bit too far, even though I go up there for work it's just a car not a truck. I think for carboys, if we want to buy a whole pallet, we're going to need about 15+ people, depending how many...

Now that the Sox are in the World Series, it'll be some drop kicks music time for sure! Crank it all you Bostonians! :rockin: :mug: :rockin:

Sweet! Burners work out good enough to mount them permanently -- enough heat? Any other changes planned?

This was just year 1, though, right? So I guess the yield wasn't expected to be much. I can relate to the travel thing -- hoping my schedule doesn't get too sh!tty in the coming months, I have some brewing to do, among other things!

Yeah, but I don't brew 8 times/month like some LUCKY people... :rockin: I've been wanting one of those food savers for cutting larger cuts of meat into roasts ever since a buddy showed me his back about this time last year. The ability to seal up hops (and eventually bulk grains) into...

I got my Shirron's from Northern Brewer last year. They have nice machining and were priced decently - I think about $26 ea at the time. There are some good posts with photos comparing Shirron's, Perlicks, and Ventmatics on this board, if you feel like searching (I'm being lazy at the moment).

Here's the link for my favorite german hefe recipe, trying to clone my favorite beer during my trip to Germany, Franziskaner Heffe-weisse: https://www.homebrewtalk.com/showthread.php?p=70991 It's pretty close, you'll fine toon it over time to be even better. Mine's tuned to my late extract...

That sounds interesting. Will you brew it ever again?

I like your idea, originally misunderstood that you had cut a hole for the carboy. I still think a stick on thermometer about halfway up the carboy will give a better measure of the actual beer temp. I'm going to steal this concept shamelessly for my own use! Thanks for posting! I wonder...

I bought by the pound because it was much cheaper than by the oz. Then I guess I got carried away, but after seeing that some of my favorite hops were already sold out I didn't feel so bad "stocking up" -- at least I'll have something if they sell out of other varieties.

You do have the best sweet onions on earth, though! And you were keeping it secret!

This is nuts! If you like Blue Moon, I think you'll be disappointed when you ask for a hefe recipe on this board and it turns out nothing like Blue Moon. But....Blue Moon isn't a hefe, really, although it is a wheat beer. So -- around here most people consider a hefe to be a German...

Word. Same here. Trick is deciding what.