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Does anyone here know of a place I can just buy a pre-flashed STC1000+. I've been using the standard version of STC1000 on my ferm chambers for 4 years and now I need another controller for another serving fridge, so i'd like to replace the STC on my ferm chambers with the 1000+ so i can set...

Sorry for the perhaps silly question but this is my first time curing meat. Due to the timing of a costco run this weekend, I have a whole brisket which needs to be processed or frozen today. I'm going to use the Alton brown corned beef recipe, which calls for a 5 day rest in the curing brine...

I also have been using non-ported BMBs for about 2 years, I hate that stupid bubble pattern! it's terrible to get the krausen cleaned from there and it irks me that it serves no purpose but for looks on the shelf before it's sold. I'm looking for new fermentors sometime soon, and am thinking of...

looks great, i'll have to try this when I make my next batch of neufchatel, although I think i'd go with a light German lager for the beer.

Ooh I like this idea, I have a few flip-top bottles of bitter i made from the fall in my cellar, i'll try and toss in a few leaves of tea and see how it tastes.

i'm sorry for the confusion, that sentence "The recipe overshoots the IBU range for the style by a few points to balance the Earl Grey flavor. The color is also dark for the style because of the infusion of the black tea." was actually from the BYO recipe, and I agree it confused me as well, i...

My small club occasionally does an 'iron chef' like competition where we all brew a beer with a 'mystery ingredient' and then do a blind tasting at a meeting and pass a trophy on the best beer. this time we have the very broad category of 'use tea in your beer' I was thinking of an early-grey...

wow well done sir, thanks for sharing. Welcome to Colorado! I've been in Golden 6 years and love it out here.

i've had this happen as well usually when purging a very full keg, and most often when I have done a burst carb and forget to bleed the excess pressure when I hook up the line at serving pressure: backpressure with a very full keg = beer in the gas line. I typically disconnect the line, rinse...

I'm slowly building out a two-tap mini fridge as a second serving setup for a room off my deck (far from my keezer). I'm planning on a building a two-tap tower from black pipe. I'm a skilled woodworker so I am thinking i'll making a wooden 'top' to set onto the top of the mini fridge to anchor...

this sounds like a fine idea, but not what i'd want to do with 40 gallons of wort. I'd ferment half as is and dilute the other half resulting about 6 kegs of beer.

i use a plastic garmet tote: they are like 3' long, 1.5' wide and about 6" deep, with a lid. Mix up 5 gallons of starsan and put it on my brew shelf and it lasts for at last 3 months. I can put hoses, racking canes, the works in it no problem.

I also have been embracing a psuedo no-chill like H.M. for about 6 months. I use my IC and generate only 5 gallons of chilling water, this usually gets a 5 gallon batch to 120-100F for me and helps with cold break and clear beer. I then pop the lid on the kettle and let it chill overnight then...

I did this with my keezer build, and put two ferm chambers right ontop of the keezer. Works great for 3+ years now but does have trouble pushing enough cooling BTUs to get to lager temps if I dont have the wort to those temps initially. I only have a 2 gallon bucket of water on the hump though...

tile would be just about as durable and no issues with staining and smell retention like unsealed concrete would have. I'd just do tile or if i really wanted concrete i'd skip the tile route and just pour a thin layer of that self-leveling stuff over the OSB and then stain/seal that.

i'm looking into getting one of these for a cheap SS fermenter, any thoughts after having used it a while?

i rinse keg with hot water to remove as much junk as possible. Then soak with prob 1/2 gal hot starsan and swirl around alot, let sit for 10-20 minutes, I then break down the gas and liquid posts and soak them in starsan and brush clean. The keg then kegs scrubbed with a scrub brush and green...

I will try, otherwise you can PM me your email and I can send it that way. Cheers.

Sounds like you have a similar situation to me. If you like I can email you the spreadsheet for golden, it will give you a feel for how much variability there is for another rocky mountain source. I definitely feel like certain styles got alot better for me (hoppy beers, stouts and british beers...

you might want to know how those values change through the year if you live in a mountainous region. In Golden Colorado where i live the water goes from pilsen-like with the spring runoff to quite high in sulfates (and higher in everything else) in the winter when we switch to mountain...