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Beautiful space. Nice job!

I decided NOT to go with a storage tank when I purchased my RO system. I just fill my kettle the day before for brewing. Works good for me. I only use my RO system for brewing.

Hopzoil Hazy - Juicy Fruitbomb Hopzoil Hazy - Ambrosia Hopzoil Hazy - Montage Hopzoil - Citrus Fruitbomb Hopzoil - Citrone

If you made 18+ of these in a row, I'm guessing you determined that you liked the "bittering" hops at 180ºF vs during the boil or at flameout? I built a dry hopper for my conical (only 1 batch so far in it, still getting familiar with the conical) so should be oxygen free there. Push a full keg...

Interesting, I seem to be on the same path, my last 6 of 7 beers have been Hazy IPAs. My last one was the best so far but at between 5-6 weeks it turned on me. Started getting darker and a sickly sweet taste, dumped what was left. As far as adding hops (5 gal batches), I've gone to adding 2...

Can you explain this one, I don't get it?? I'm willing to try anything. I'm obsessed with making a stable Hazy IPA and the longest I've made it was 5 weeks before it starts to darken and gets a really nasty SWEET taste to it.

Awesome! Hopzoil Hazy - Juicy Fruitbomb Hopzoil Hazy - Ambrosia Hopzoil Hazy - Montage Hopzoil - Citrus Fruitbomb Hopzoil - Citrone

I never did figure that one out. It was literally my 2nd batch ever. I took a ABV reading and it was like 20 points from being finished (according to the ABV estimate on the brew sheet) and just stopped. I even bought another package of dry yeast and pitched it thinking I could get it going...

When I first started, I considered measuring gravity one of the most important things you could do (other than maybe sanitation). My second batch ever I did a oatmeal stout and got a stuck fermentation. Who knows what I did wrong but I couldn't get it to ferment out. I would have been beyond...

On a Hazy IPA, do you pressure ferment throughout the entire fermentation, and at what pressure? Thanks.

My neighbor’s house!

Curious, what temp do you cold crash to before the transfer?

I use a ball valve (all 1.5”) and no problems at all. I set the dryhopper 1psi higher than the tank is set at and it always works fine. See video…

Weird they don't let you put in the order and ship it when it's available? I'm 2 brews in on my CF5 and love it. Holds pressure, easy to clean (I hand clean it in my sink), plenty of ports on the lid for everything I need (blow off, all-in-one PRV, dry hopper, clear cap so I can see inside)...

I love Sabro and use it often but like it mixed at 50% (or less) with something else. It easily overpowers.

I’m heating a full size side-by-side fridge so I needed to go with a 150w reptile bulb in a porcelain light fixture with an old computer fan mounted to it to spread the heat. Cheap and works well.

Helpful, thanks for the insight.

I feel like I'm targeting a mash pH higher than everyone that has posted here. I've always been looking for a mash pH range between 5.4 - 5.6 measured at "room temp". Thoughts? My source is from the theelectricbrewery.com: For optimal starch to sugar conversion we want the pH to be around...

FYI - the last three brews I've added 2ml, 1.5ml & 1.75ml of 88% lactic acid to hit my number in EZWaterCalculator.

I shoot for 5.5 pH at room temp. I use 88% lactic acid and typically add 1.5ml (almost always between 1-2ml). I have an RO system for brewing and build water depending on style. I use EZWater Calculator to figure everything out. 5 gallon batches. The last 6 out of 7 brew days have been Hazy...