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Please add me.

This is in my garage. No carpets or curtains but it gets the job done. The closet door goes to my 4X8 cellar. The glass door refrigerator and the little white refrigerator beside it I use for fermentation control.

Too dank? Is that really a thing?

I picked up a bunch of shelving for the Homebrew supply shop that I am going to open next month. I think that is a valid excuse for not brewing. :rockin:

If you make it north of Seattle near Lynnwood, stop at Special Brews. Over 1000 bottles and 15 rotating taps.

Enter me please.

There are a few more things to work out but I think we will be able to open the store within a couple of months. Are there any LHBS shop owners or employees here? I am curious who you use for a wholesaler and what you think.

At that temperature I typically ferment for 14 days. I then take the temperature up to about 60-62 for another 7 days for a diacetyl rest. I expect I could get away with both of those periods being a little shorter but I do all my beer stuff on the weekends and it works out great that way. I...

I never thought about the minerals in the tank. That would probabaly make a difference. Luckily I have a tankless hot water heater that has flush fittings at the bottom. I run the cold water through a carbon filter to the cold side of my water heater and then run 140* water into my HLT. It works...

I had and American Pale Ale that scored a 30. The comment was "This would have been an excellent beer if you had used fresh hops. Do not use old hops" I also made a Black IPA for a local contest. Counting the dry hop I used a pound of hops in five gallons. The judges comment was "Not nearly...

I just use a small dorm type refrigerator. I had to cut the shelves off the inside of the door but now it fits a bucket or carboy. I put a heat belt on the bucket and control them both with a two stage controller. It keeps the temperature within a degree of my setting and I can do lagers or ales.

I have 3 meat thermometers for the BBQ. After reading this I went and checked them against my Thermapen. On my 116* tap water, one read 109* and the other two read 108*. Maybe they do that so you don't under cook your meat or maybe they just aren't accurate. I would definitely check yours and...

Those are some good ones but on the bigger side. If you have time and a car you should try: Black Raven Reuben's Brews Naked City There are a hundred others but these are some of my favorites.

Scroll down this thread. There is a pretty cool Top Tier set up with some wheels. https://www.homebrewtalk.com/f11/blichmann-top-tier-march-pump-therminator-configuration-help-238107/

Definitely "Brewing Better Beer". I learned a lot from that book. My beer has gotten better because of it.

According to the website: 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F) I typically use this yeast at 52° and it works great. I would be concerned about the yeast not getting the job done and maybe going dormant at that low temperature. I would probably warm it up but people do stuff all the...

Can't go wrong with Marris Otter. I got through quite a bit of it.

I am storing a couple of kegs in my cellar which is 55 degrees. I have them set at 17psi for 2.25 volumes according to the chart. When I move them to the Kegarator at 35 degrees do I let it get cold then bleed off the pressure and set to the 9 psi I the chart says?

I have an opportunity to lease a perfect space for a homebrew supply shop. I am comfortable with everything I will need to do to get it going except for where to buy the product. Are there homebrew supply shop wholesalers? Does anyone here run a shop and can point me in the right direction...

One more question, I don't know why I am having such a hard time wrapping my head around this. I store and carbonate my kegs in a closet that is 55 degrees. I set the pressure according to one of the calculators and give it a couple of weeks to carb. When I move it to my kegerator at 35 degrees...