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I heat my strike water with the sous vide for 6 gallon batches, no problem. Takes longer, but it works.

I puree the pineapple then freeze it. I then thaw and add the concentrate to the keg.

I use Iodophor on brew day and have a bucket of Star San for other chores.

I'm wondering if the smoke malt might overwhelm the spices.

Only for lifetime members. :)

I get peachy with Gulo, ferment at 65.

I've been doing overnight mashes and loving it.

Thank you so much for the awesome explanation! I've googled in the past and it always led me to brewhouse efficiency and not conversion efficiency.

How do you calculate conversion efficiency?

Utah Biodiesel will probably have something that would work. Stainless Brewing Filters For Beer, Wine, Coffee, Tea and More! - Hop Spider, Hops Holder, Hop Strainer Cup, Keg Filter, Kettle Screens, Stainless Steel Mesh, Custom - Utah Biodiesel Supply

I use a mason jar with a pickle pipe lid.

I guess my top 2 would be Galaxy and Bru. I really haven't had one that I didn't like.

If you are handy, I say build. If you are like me, buy.

I'm trying something new this year with my pineapple wheat. I usually puree the pineapple and then add to the fermenter (48 ounces of puree) This year, I pureed and froze it. I then thawed it and collected 10 ounces of concentrate. I also add pineapple extract to the keg for the aroma (15 ml)

I do a strawberry cream ale with 48 ounces (mine, not the canned stuff). I add to primary at day 3 or 4. I add a little strawberry extract to the keg.

I started with 10 and then moved to 15 gallon.

At a minimum, I would get rid of chlorine/chloramine. It's really hard to say without knowing the water.

Resurrection Sunday on 91X, getting my obscure 80's tune fix. A must listen to every Sunday morning.

I do 225 ml or wort and lower the ph below 4.5. After 4 weeks, do a 500-600 ml of wort, again lowering the ph below 4.5. and ferment for 4 weeks. Next is 3 liters for another 4 weeks. I then will make a simple 5 gallon batch of blonde ale.

I am brewing my Spruce Amber Ale with yeast a wrangled from a cherry blossom. I held down the funk and absolutely love that yeast. I also did a blonde with yeast I collected near a rhododendron plant.