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If you are in the equipment gathering stage, purchase a good quality thermometer. So much of the brewing process relies on trusting your temperatures.

These were in an email from Spike today: Introducing, the Spike Solo!

This past week I brewed a Weizenbock, Dortmunder, and Oktoberfest all using step mashing in a cooler by applying steam. It was a little time consuming but I found it very easy to control temperature. I rigged up a pressure cooker with a shutoff and attached a stainless racking cane with silicone...

We have a couple malt houses, Malteurop and Proximity that I need to try.

Rite Brew is another vendor I purchase from. Great service and if you spend $50 (recently lowered from $75) you save $5 on shipping.

Northern Brewer in Milwaukee is my LHBS within a 10 minute drive. Their store is closed but curbside pickup is available using this form https://docs.google.com/forms/d/e/1FAIpQLSfJxWii8kv-WREsJvU7DASuT8OkI0qotPN6Iy-n8dcaM6jc2g/viewform I buy all my base malt in bulk and their prices in store...

I used WLP029 as my ale yeast for at least 8 generations last year. I always pitched at 64F and raised it 1 degree per day until it reached 70F to finish.

I use a pointy scissors and cut each stitch and pull the threads out from the opposite side. Start at the corner and work toward the center about 4 to 6 inches. It's tedious but avoids the plastic you get when cutting the bag.

All you need now is a seal and a clamp to become a fermenter.

I received this email today from SB: We're excited to pass on the news that Larry, from Beer-N-BBQ by Larry, will be streaming a brew day on a prototype model of the Spike single vessel system. He's done a 1st Look product video already, but now he's going to really put the system to the test...

I have used this technique with bakers yeast in bread making for a long time with the exception of storing in the freezer. This method would save me a lot of work and time with reharvesting at a minimal cost.

I went down this path before getting back into brewing. I realized it's just a novelty having a commercial beer on tap. The days of buying keg beer in bulk to save a few bucks are over.

Here is my setup. I purchased the syringes on Amazon and they came with some tubing. You will need a barbed disconnect also. Bleed the keg and then connect. Open the PRV and inject. Burp with additional CO2.

https://www.barbecue-smoker-recipes.com/can-i-thaw-and-smoke-frozen-meat.html

It makes total sense if you are familiar with story behind their "Undercover Investigation Shut-Down Ale."

This ^^^^^^ is what I use to add gelatin to a keg.

Here are a few details on the system: Initially, the system will be available in a 20 gallon configuration (20g kettle/10g batches). The estimated launch is in spring of 2020, with a pre-sale before that. Additional 10 gallon and 15 gallon options will follow soon after the launch. The 20...

I want to thank everyone that responded once again and update where we visited while it’s still fresh in my head. Breweries/ taprooms stops were Belching Beaver, Fall, Ballast Point, Bolt, Mikkeller, Bottlecraft, Alesmith, White Labs, Stone, Modern Times, Deft, OB, Two Roots, and Kilowatt...

cdug619-----We are staying on the northwest side of Balboa Park in the area between Marston Hills and Cambridge Square.

My 3 gallon kegs hold 3.25 gallons with just enough headspace to force carbonate.