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I was gifted a side by side that holds 3 cornys in the freezer side at 33* with CO2 and with the shelf in the fridge holds 2- 6.5 big mouth or with the shelf removed my 14 gal fermenzilla. I took the ice maker out of the freezer and removed the door shelving on both sides.

I have the Hydro Logic Stealth 150 and am on a well, so the unit has is 100 psi operating and I use a 90 psi pump on the inlet before the sediment filter. I only use it in the brewery and can fill a 5 gal water bottle in 1 hour.

I get a TDS of 2 with my system, no pressure tank and a 1:1 permeate to effluent. With a pressure tank, as it reaches top pressure the rejection rate can top 5:1 effluent to permeate. That's 1 gallon good to 5 gal down the drain. To get my 1:1 I use a diaphragm pump on the input side at 90 psi...

With the little water chem he gave us I would think it would make an awesome RIS with SRM of 36+, before the softener.

I'll be on my way shortly to pick up 2 sacks (55 lbs) of base malt and some d-180 and my 10 dry yeasts at a discount from Ritebrew. I live about 1.5 hours south, the shipping was 36$. Kind of a wash with gas, but I want to ride in my new car.

I would expect this outcome with 20% sugar and the low mash temp.

I do this sometimes and add 1/2 lb of pils malt to the flakes. Pils has the most DP so you only need a small amount

I have the Power air fryer and you have to wrap the foil around the drip pan so it doesn't float up.

I keg wine also, sparkling is the way I like them. Others like it too.

^^^^^^^

I condition most in the serving vessel. My SOP is to primary for 3-4 weeks( depending on OG) then keg. The only ones I don't do this with are the ones that go in a barrel for 6-8 months,then keg or bottle.

Do they still have all those bleeping adds on digital?

They claim lack of advertising funds. I quit when they advertised the bootcamp that took up 16 pages in 3 issues. The adds are 1/2 of the content. Same with Zymurgy!

I'll continue to use the Vision grill/smoker. Makes the best pies! No one trick pony for me; well a fire extinguisher.

I'm pretty sure it's beer thirty in the cluster.

I have an incubator set to 72* and all my yeasts get started in there, even Kveik.

This is my SOP for Kveik brews. Chill wort to cold break (68*-70*), pitch same amount of yeast as with any ale yeast, ferment start at 76*, insulate. Lutra is best kept between 76* and 86*. Voss I take to 90* and it's done in 3-4 days. Keg at 14 days. My IPA's with Voss can go on tap at this...

Time for another IPA so I spun up a Voss starter. I get nothing but awesome beers from Voss (all IPA's) so I don't understand the hate.

My first kegerator took a dump so I replaced it with a top freezer model, 20 cu ft fridge that was 50% off. Not only is the freezer large enough for my 10 or so lbs of hops, it might even hold a turkey next year. I'll make the new one a 4 tapper like the other, but this would hold 6 kegs. Just...

Raisins my butt, straight up prune juice!