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That's unfortunate for you. Clear beer is not that difficult. I'm sure you'll get there with more practice.

CraftBeerPi?

I brew mostly stouts and NEIPAs so....nope.

Sweet! I'll give that a shot.

Yep, this is exactly what I did.

I've seen reports of this, but I've been running two kegs at at time for quite awhile and I'd have had this issue, but now you can add me to the list of victims. I think I know why it happened to me, but I could not figure out how to recover. The basic issue is that the hose has no liquid in...

Malts (10 lb 1.5 oz) 5 lb (49.5%) — White Wheat — Grain — 2.6 °L 3 lb 8 oz (34.7%) — Pilsner — Grain — 1.9 °L 1 lb 8 oz (14.9%) — Acidulated Malt — Grain — 3.1 °L 1.5 oz (0.9%) — Acidulated Malt — Grain — 3.1 °L

I did a sour that way. Let me look up the recipe. For the record, it was not as sour as I'd hoped....we added to lactic acid at kegging time.

When you pull the PRV, doesn't that just result in gas transfer via the gas<--> gas connection?

@Jtvann - Thanks for your thoughts. IPA's are the initial driver and I had the same motivation: to retain hop aroma after adding dry hops. I'll google the hop volcano....sounds like something to avoid and the vids will likely be entertaining!

I've been ordering from them for several years with excellent results. Must be a distance thing. I order from them all the time. I'll get 20 lbs of misc grain, some yeast and any other stuff I happen to need and shipping (via SpeeDee) will be arounc $8-12. I'm in Iowa though, so again...

I just got a fermzilla all-rounder with the intention of fermenting under pressure. Poking around, I haven't really seen much about how people are doing this. Here are some questions I have: What pressure do you use? The Fermzilla can do up to 35 psi, but I'm guessing I don't want to go...

I get my specialty grains, yeast and other ingredients from RiteBrew.com. They are only a couple hundred miles away and stuff arives within 48 hours typically. We have a local homebrew supply place, but their hours are horrible and prices high. I want to support them, but they make it really...

If someone likes it, it's a good beer...for them.

I've poked around a bit...unable to find one anywhere.

I'd take a simple rig with water, sink and drain nearby over a shiny $6000 3 vessel pilot rig without those 3 things all day long.

First, in your "traditional 3 vessel", how will you keep the mash at temp? You really need either: insulation or heat/recirculation. If you want less expensive, either less automation or fewer vessels is the answer. If you want faster brew day, then easier clean up is key and that means fewer...

Yeah, that's what I thought. I looked at the heatsink and couldn't really see a good way to mount it to the box. I may just put it all on the back burner as the effort and additional cost will likely outweigh the benefit. I didn't really think it through when I jumped on the deal.

One other thing to consider with respect to size, is where your controller lives. Is it wall mounted? I have an auber cube, so I need real estate for that. It is nice to have a little room to set down a mash paddle, lids, etc. I'm currently running a 15G Champman thermobarrel and a 10G Spike...

Most people think Dark Lord is strong with the Soy Sauce flavor. You could look for clones of that.