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Where in Illinois are you located?

I want to to thank everyone for responding! One thing I forgot to ask is do I need a rental car? Sounds like parking is $$$$ and availability is limited, plus the fact everywhere we go we're drinking.

I ran your recipe on Brewers Friend and at 70% efficiency it came up with a 1.055 OG. I was guessing on the crystal malt ( I used crystal 10) because you did not say which crystal ( there is quite a few). My thoughts are with using lighter malts and not doing some type of acid addition your PH...

I just tape a piece of foam to the outside of the bucket and slide the temp probe between the two. You can improve on this by getting a thermowell. https://www.brewershardware.com/Thermowells/ I have the Inkbird ITC-310-B which is programmable up to 12 stages. My process is as follows. Take...

I drink mostly malt forward styles.

Anyone else ever think of this idea? There has to be something I am missing. It would be an expensive piece of equipment but would save a ton of time as a one vessel system. Yes. it is the Brewha BIAC. The Microbrewery level (4 in 1) has a jacketed conical and can handle up to to15 PSI...

We are definitely going to White Labs. I am hoping to smuggle some yeast back to Milwaukee.

+1 on this

I made a milk stout last week with S-04 and an OG of 1.060. Starting keezer temp was 58 F because I also had 2 other batches going with Wyeast 2565. I had decent activity by the following morning but I always rehydrate dry yeast.

We will be Craft Beer vacationing for a week in San Diego to start 2020. I have read a ton of older threads on here with a lot of great recommendations. I am reaching out to local home brewers and seasoned travelers for your expertise to make this an unforgettable experience. Thanks in advance...

ESB short for extra special bitter

I'm currently waiting to see what Spike and SS brewtech come out with for ebiab this winter to make my final decision. +1 on this

My very first batch ever, before learning the importance of temperature control, fermented too warm and had the hot alcohol taste. I knew it had fusel alcohol in it because both my wife and I were rewarded with a nice headache from it.

https://www.micromatic.com/pro-line-gas-blender/micro-matic-stout-gas-blender-1-blend-mm100s

Suck, Squeeze, Bang, Blow Even with the pressure in the keg from the nitrogen, CO2 still finds its way into the headspace . You need the balance of CO2 trying to enter solution and exit.

http://www.draughtquality.org/wp-content/uploads/2012/01/One-Pager-The-Facts-About-25-75-Gas1.pdf This read might have the answers.

Look for a local beverage service that caters to the bars in your area that might be willing to fill your tank. That is how I get mine refilled. Homebrew club websites may have a listing of gas suppliers.

Problem might be with your candy thermometer. I tried making homemade cottage cheese with one and I over shot my maximum allowed temp. Next time I used my thermopen and was successful.

Have you considered priming in the keg? This would allow carbonation at room temperature and enjoying drinkable beer simultaneously. Only drawback is the clarity of the beer, but certain styles shouldn't be a problem.

The Brewha EBIAC is a similar setup ranging from an 8 gallon system all the way up to a 7 barrel system. There is a video of a brew day on their 5 barrel set up.