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I just recently purchased a new kettle for BIAB-a 36 quart Bayou Classic with steamer basket and spigot. I filled it up to mark my water levels, and tried a test boil at the 8 gallon mark. It took just over an hour and a half to bring it to a full boil on my electric stove. :rockin:

Perfect answer.

I have one of the older TAD systems - with the 2 8 gram cartridges. I like it for the ability to mix CO2 an N2O for dispensing stout. I have one of the coors light systems as well. It is a pain to disassemble, and a little awkward to load the replacement CO2 cartridge, but honestly seems to...

Once the ph neutralizes StarSan is a nutrient... tasty food for any random bacterium.

I was ready to make the upgrade about a month ago. I was going to buy the Blichmann, but I found several online stores had warnings about delivery times, and one had stopped accepting orders at all. So instead I went with the cheapo Bayou Classic. I bought the 9 gallon with valve, basket, and...

Worst case scenario: you made beer. Best case scenario: you made good beer. Don't worry.

Just be careful when grabbing a brew out of the fridge... That first mouthful could be a bit of a shocker. :cross:

As they were a gift, and you don't feel it's right to sell them, I suggest you re-gift some of them to your fellow brewers: -Use as much as you can. -Freeze as much as you have room for. -Give the rest away to other brewers/trade to other brewers for ingredients you will use...

That's the issue. You want to add the hot (or at least warm) sugar solution to the bucket first, and then rack your cold (cooler than the sugar solution) beer on top of it. It will disperse the sugar evenly throughout your beer. Doing it the other way around will not. The temperature...

It's terrible isnt it?:mug: I make beer faster than I drink it. I invite friends over to share my brews. I take a sixpack with me whenever I go to a friends place. I give beer away to coworkers. And still I have more. I wouldn't mind having so much beer if I had enough bottles to...

I know some of us have already told them what we think, but if you haven't done so, here are the e-mail addresses: [email protected] (USA specific) [email protected] (Global HQ)

Go with the tasting room. You can still be in a cheap industrial park, your customers will come to you if your beer is good. You don't really need a large space -its a tasting room, not a bar. I think the biggest reason for a tasting room is that your customers will appreciate being able to...

Sure you can boil your water if you think it is unsanitary, and then add the gelatin once it cools a bit. Most of us trust our water supply to be clean. Also, the manufacturers of the gelatin put a lot of effort into keeping their process sanitary-they don't just take scrapings of hooves right...

I have a couple suggestions: #1 Temperature control during fermentation. Get the temperature down into the 60s and hold it as steady as possible. A couple degrees can really change a beers taste. #2 Longer primary fermentation, no secondary. A month in the fermenter will allow the yeast...

55 gallon food grade plastic barrels designed for storing potable water can be purchased new for as little as $50. Just add a bung, and an airlock and its good to go.

I use hop bags. I had problems with the ones I got at the LHBS being too small, and letting too much hop sludge (using pellet hops) out into the kettle, so I switched to 1 gallon paint strainer bags from home depot. They are much better. Cheaper as well.

Don't change the hops. All will be well. (tasty too)

I still prefer POTUSA...

I don't buy from their site, but MoreBeer is my LHBS. Their prices (in the store anyway) are high compared to Midwest or NorthernBrewer, but their stuff is good, and the staff are helpful.

I do IT work, and before that I was a mechanic... I help friends and family for free, but friends of family, family of friends, friends of friends all have to pay for my services. I'd say charging is the right thing to do. As for offering this service, you are in a grey area both ethically...