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I'm with you, I never thought I would max out my keezer, but more often than not I have more beer than taps. I have 4 taps, with 1 always dedicated to water. So between the remaining 3, I generally have my house pale or an IPA and the rest are always random. I enjoy brewing with the season or...

I think that's the catch, right? It raises questions on what you're wanting to achieve in brewing. (Not referring to you personally, but in general) Are you brewing with the average beer drinker in mind or do you explore and push yourself to try new styles/practices? I think it's fine either...

Welcome from SE MI! Starting AG in spring isn't too lofty a goal imo, but @seanjwalker1 makes some great points. I would recommend doing a few extract batches first. Stove-top pots with DME/LME is typically how we all start. It can be confusing to jump straight into AG if you don't have a fellow...

That was my complaint with the assessments as well. Only a few of the process adjustments were made and people would rather take the word of article 'conclusion' than experiment themselves. It seems like quite the hot topic. I have just accepted there are different types of brewers. Some strive...

I have fermented a handful of brews under pressure and I find that it does help with lagers if you want to 'fast lager', but I didn't care for the results from the ale fermentations. I found that it would mute the malt flavor and I don't even know how to describe the hop flavor. It was...

The spike stone has TC to ball lock. https://spikebrewing.com/products/carb-stone-1

I have only ever seen 3 layers referred to from academic sources. For ale yeast the 3 layers consist of the following: Top - Flocculated yeast carried to the top by CO2. Includes trub particles, polyphenols, proteins, and bitterness compounds Mid - Healthy yeast cells Bottom - Trub and poor...

Here is another article that goes over banking and reviving yeast. I have only harvested slurries for quick turn arounds, but I'm working my way up to storing yeast long-term. https://www.homebrewtalk.com/threads/maintaining-a-healthy-yeast-bank-long-term.678997/

If you have a spare temp controller available you can set up a heating box. I used a styrofoam cooler and a heating pad to make a bread proofing box for my wife that will double as a starter box during winter. If not, you can always set up a heater in a spare bathroom or something to get the...

How much of the grist is made up of those grains? Torrified wheat is pre-gelatenized, but still unmalted. I would suggest a step mash for conversion. Beta Glucan (110 F), protein (122), before doing a sacc rest. Flaked wheat is great and all, but as others mentioned, it's generally used for...

Similar to most, I don't clean my kegs right away. It's all situational, but I try to save a few kegs so I don't have to clean one at a time and I'll fully break them down after every 4-5 cleanings. I use a diy keg cleaner that has a submersible pump and ball lock disconnects to run cleaner and...

Conical fermenters are really game changers imo, but typically come down to personal preference, price, and should align with how you plan on using it. I love my Spike conical, but I don't have anything 'against' the SS Brewtech, anvil, blich, etc, they all fundamentally work the same. There are...

I remember seeing the thread you are referencing, but took it with a grain of salt. All the books I have read several references that rolling boils are important for melanoid production and fermentation. Anecdotally, I have brewed familiar recipes on other systems with only a simmering boil and...

Also keep in mind, If you have a decent sized pressure cooker you can make canned wort with DME and have a stash to pull from like the proper starters instead of boiling every time you need to make one. It’s convenient and cheaper than 7$ a pop.

Great point from @esdill. About a year ago I was on the hunt for a larger O2 tank instead of throwing money away with those Home Depot red disposable tanks. Medical grade requires a lot of hassle with refills. If it’s free, take it, but I would suggest checking your options before its empty and...

A buddy and I have dialed in a jalapeno beer over many iterations and I would suggest doing a tincture for the peppers. It's hard to know how spicy a pepper is going to be and it's not too terribly difficult to impart vegetal flavors into beer if you're not careful with exposure times. I dice my...

Everyone has their preference, but I fall into the camp of leaving as much break material in the BK as possible. I whirlpool/chill all of my brews before transferring. I have seen a lot of chatter about no chill brewing come up lately, but I'm not in that much of a rush and, like you, I don't...

for my lawn

I opted to use the 90 deg elbow on my current batch fermenting and it has been a real challenge to dump trub. I have it configured as fermenter>elbow>sight>valve and I can see from the sight glass (horizontal) that beer is slowly pushing through across the very top, like it's riding the settled...

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