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I like to secondary / bulk condition my brews, especially dark / big beers. I also will add sugar to let the brew carbonate itself, This has worked very well. My storage area maintains a temperature of about 35 to 50 degrees. After a period of time, I will hit each keg with a blast of...

I like your build especially the drip tray, thanks for sharing

I have the 15 Gallon COFI with about 30 brews. The 5 / 6 gallon brews with 11 to 14 lbs of grain will yield about 75% for me. With the big brews, the efficiency goes way down, 60%. The brew supply store crushes my grain and I have been thinking about a finer grind. Another matter that...

TX, There is quite a bit of information on the net. We have an old 10 gallon acid carboy that has not been opened for over thirty years. I use a large cork to seal the top. Here is a link https://www.youtube.com/watch?v=0pHbhAPQ8_8

cmb My question is: with the BIAB BB do you remove the false bottom along with the grain bag prior to starting the boil Like stlblue says, It just stays in during the boil. It also keeps the immersions chiller, if you are using one) off the heating element.

I just made sealed terrariums out of my old glass carboys. They turn out great and then my SWMBO gives me the go ahead and get new ones.

Is there a matching flange under the red cap? If so, You need the gasket and the clamp.

Time to catch up. 30,323 + 5.5 amber + 5 barley wine + 5 Brown ale + 5.5 3 Cs IPA + 5 Cinning Brown ale + 5 Milk Stout + 5.5 Cen Slam = 36.5 30323 Total 30359.5

I myself hate the hassle of bottling, cleaning, storing etc been there done that. But I still bottle a few from my keg system. What bottles I tend is use are plastic soda bottles, 1 and 2 liter. For filling I went ahead and purchased the Beer Gun from Blichmann, pretty easy and works...

Sound like you have taken all the precautions of keeping the fruit contained. I brewed a huckleberry saison and had a bag leak. Plugged up the keg, what a mess. Suggestion, taste the brew at various stages to determine when the taste is right. Looking forward to hear more how this turns...

Welcome, from one guitar playing beer drinkin and brewin person to another. This direction you are heading is addicting. Don't be afraid to ask questions but also do some reading. Good Luck

Dito what 74 said. I age all my dark beer in kegs for at least 3 months. I have barley wine that has been kegged for over two years. I make it a point to hit them with a blast of CO2 about once a month at least. I also keep my kegs at a very cool temp, about 50 degrees in a basement...

I'll give this a try, Looks like all your hop are late additions finished with a dry hop addition. With the late additions you are after more aroma rather than bittering. With that I would use the heaver hop load and then see what this brew is like when you rack into a keg or into...

One of my local brewery made a peanut butter brown and they added the peanut butter to the fermentation chamber, throwing and slathering it to the sides of the 20 barrel vessel. It tasted great.

I often transfer into my keg after 10 days and dry hop. I have done both, leave the dry hops in the keg and transfer to another keg by pushing with CO2 and a jumper hose. Good Luck

Grinder Thanks for this, I have never thought of this.

I have used a hops spider with a paint stainer bag but you really have to be careful and keep it away from the heating element. I have now purchased a 6 inch hop strainer that sits about an inch off the bottom and away from the element, Works okay but I have watch the circulation so it...

This is a good discussion. I use the Beer Gun, I have a long line but I fill at about 5 to 6 PSI. My bottles are rinsed in ice cold Star San right before filling. I have had good luck filing this way.

If you have a good active fermentation and Krausen, you are in good shape. With my stouts, I like at least 3 weeks in Primary and usually 4, be patient. My milks usually end up around 1.022 and after I keg, they sit for at least 3 months. Did you add the milk sugar? Good Luck

Ditto, I age in corny kegs, Sometimes I will condition with priming sugar sometimes i won't. I will check the pressure on the keg and give them a blast of CO2. After I tap the keg, I can bottle as needed.