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At the farmers market yesterday the garlic was 2$ a head, I'm thinking I got 160$ worth in the ground waiting.

I've got a 5 gal one that's on it's 8th or 9th run. After I rack the beer out I flush it with hot water until it runs clear, leave it bung hole down over a bucket for a week or two. I then add 8 oz of turkey 101 and roll it around for a day or two, then rack the new beer into it. The beers are...

They're already in the medicine chest, so multi - taskers.

I use cotton balls soaked in 70% iso, place 3 around and light. No smell, no taste, and cheap.

+1 on the Vision. Grilled smash burgers yesterday and will be making pizza at 600* today.

I do a 20 min at 120* CIP with the ball valves 1/2 open and take them apart once a year. I got the SS auto siphon with the cleaning kit and it comes with a flexible brush for 1/2" tubes. It's long enough to clean my CFC if I go from both ends. Another tip don't rinse with hot water after the...

I thought this was a hobby! Hobbies cost money! You can't take your time into consideration because ALL hobbies take time. Buying in bulk and repitching yeast lets me make most of my beer for ~ 20$ a 5 gal keg for ingredients. I also garden, but lets not go there.

If you can get Amoretti Artiasian products that's what I would use. Excellent flavor and no waste, just be sure to mix it well with a small amount of boiled and cooled water.

I re-wet my barrels with Turkey 101 and plan on using it for soaking staves in the future.

Technology Brewing and Malting has rice gelatinizing at 189*. I use the amount of water you would use to make the rice as if it was a side dish. I soak overnite then heat to 190* or so, let sit 20 min. then cool ( I use ice) so when I add the Pilsner malt it is ~143*, rest 20 min then up to...

Forgot you need to use the SEAR setting.

That is the one I use on my 15 gal HLT. I mostly do 6 gal- kettle full batches, so 5.25 into fermenter. With 4 gal in the HLT it gets to boiling before the 2 hr timer shuts it off. I can do one temp increase (step mash) by striking in at 1:1 liquor to grain then add boiling liquor to get the...

My SOP is to wash everything in Dawn dish soap with a blue scrubby, rinse and then do a PBW CIP with the pump. I would replace all the hoses.

This beer is super clean, hop forward and clear. I added 5 ml of Abstrax centennial and cascade each and am patiently awaiting carbination. Might be my best Westy yet.

It also depends on how long you plan to condition an RIS. Brewed on in Jan. put in a barrel in Feb., just kegged it yesterday and will be served at Thanksgiving( black friday brew). Notty, finished at 1.020 with a 1:1 BU/GU,and the hydro sample was awesome, and a bit sweet. No adjuncts.

I do a soft cold crash ( can't get below 52* ) after 2 weeks and package after 3 weeks in primary. I'm kegging one today that was 4 weeks primary and it's clear with some dip hop rafts floating.

After I pull the bag or finish sparging (3V system) my induction burner takes around 15 min to go from 160* to 175*, so the wort is in the zone and this seems to give very good foam head and lasing. I get complete conversion so not having the grain involved is no big deal.

For mine I use 2565, and also employ a cereal mash with corn grits and rye malt.

I had a Kolsch that the top 1/8 inch got frozen not the whole thing, but was one good,crystal clear and crisp. No worries!