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Enjoying a pint of this on the magic 6th week since brew day. Amazing!! 2 thumbs up. Thanks kingmatt for sharing. SO 5 at 66 for 10 days, let it climb to 70 for 2 days, chilled to 55 for 2 days, dry hopped for 5 days in the keg at 40. Delicious, and the good news is we have 2 kegs to share.

Not sure why it is an issue, as the conical is typically positively charged with CO2. My guess is that the amount of O2 through the gasket is negligible compared to the many other opportunities for oxygen exposure. I have had zero issues with the gasket in18 months of continuous use.

Had the same problem on day 1, then read the instructions. Flat side in, no problems since.

Going to Bump this recipe. Thanks to the OP. Made 10 gallons of this, and Wow! My numbers came out a little lower on both OG and FG but love the flavors!

10 gallons in. No Amarillo in stock, so took a chance with New Zealand Motueka as a sub, little less alpha (7%) than the Amarillo, but like it for the lime. Wort tasting indicates opportunity for greatness. Thanks Dude!

Wow, Thanks to whoever bumped this thread. Definitely going to give this one a go.

Found the A09 Pub yeast to leave a bit of a grassy flavor, 3 batches in a row. Next batch with S05 came out much cleaner. Anyone else have any experience with the flavor profile of the A09?

2 thumbs up for Wilserbag. Fantastic quality and great service!!

Amazed

I hear your point, but to compare a brew bucket to a CF10 is a bit of a stretch. It is primarily a fermentation vessel, and the latest versions are pressure rated, so, yes, they can be used as a conditioning/ carbonation vessel. My point is that after fermentation, a rest, and cold crashing, you...

I have a CF10 and have worked it hard for over a year (never empty). Awesome piece of hardware for fermentation, exceptionally so with the ability to control temps with their chiller, (I have mine hooked up to an inkbird that cycles a glycol chiller and the nifty warmer that fits inside their...

Just a thought, but instead of a gazillion ideas on how insulate a vessel to get so close to freezing, why not just rack in to a keg(s) and put them in to a craigslist freezer with a temp controller, and free up the CF 5,10,15,30 to ferment another batch, which is what it is designed for?

At 2 weeks, it should be ready for the tap.

Here at 21 degrees N, they really don't go very dormant, and most of the 100 in the test plot are greening up. Advice from the north says cut them all back until april/ may, which makes sense in order to save the energy for the longer daylight hours. Question is what are the typical spring...

Bumping this thread for 2019. Looking for insight on timing for spring fertilizer.

Yes, and correct on all of that. I chill to 34 in my $650 unitank at a controlled rate, and then transfer to my $50 keg and then stick it in my temp controlled freezer, along with the other 6 kegs, and let it lager as long as it needs, which frees up the fermenter for the next batch. Point...

Correct, but I can't imagine tying up a unitank for 3 months when a keg in a temp controlled freezer could do the job as well, (and probably more efficiently), and free up the fermenter for the next batch.

Nice, Very nice setup!! Jealousy aside, Why are the pumps set so close to the floor? Edit: referencing the earlier images. Current comment is why would you ever want to chill a unitank as low as 33 degrees?

I did a fair bit of research and went with the Spike about 16 moths ago. ++ on the large lid, temperature controls & jacket. Rolls around easily once you learn how to drive. Fabrication quality is exceptional. Wish the legs were 2" longer.

Waimea. Second year plants are doing their thing. Cascade are the only variety that are producing.