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I have done 10-12 batches experimenting specifically with whirlpooling and big hop flavor. My personal experience is that below 180F you will not get the "big" flavor out of your hops. I am talking 8+ oz at flameout for a 5 gal batch. However above 180F you do get isomerization, but not much. I...

I have done 10-12 batches experimenting specifically with whirlpooling and big hop flavor. My personal experience is that below 180F you will not get the "big" flavor out of your hops. I am talking 8+ oz at flameout for a 5 gal batch. However above 180F you do get isomerization, but not much. I...

Um Hm.

Good thread. It is interesting to see that some have the philosophy that it is an enjoying task, don't worry about time, others want to finish quickly but still take 5-6 hours. I am in the 4 hour camp myself, milling to pitching. I got there intentionally. After thinking through all the parts of...

Ha, I do not have a big yard but my house is in a hilly area, it is up on a hill and one day I realized as I walked around looking for a good spot that there was NO PLACE on my house that was not visible from a neighbor's house or the street. Thank god for summertime foliage anyway. :mug:

I learned from EdWort that good, really good recipes don't have to be complicated. I learned from BierMuncher,BobbyM and others that I can make some really cool equipment on my own. I continue to learn from people here all the time. And thru this forum I was able to find local people with...

Sorry, haven't checked in for a while. This yeast will not do anything funky even at 70F ambient temp. Having said that, I do ferment in the high sixties now that I have temp control. I think of it as US-05 with a citrus boost.

Mmmm, steak. Merry Christmas all!

Where in the world did you get a 15g corny!!?!? I have two tens and people treat them like they're seeing a unicorn.

I agree...start brewing first, save your cash but yes going to the full size kettles now might be a money saver in the long run. dcbc is that a 10 gallon corny I spy in photo #2? nice!

Have you tried Wyeast 2112? It's the "steam beer" yeast, a lager that ferments at ale temps. Ferment at room temperature, you will get very fruity results. I use this all the time in pales and IPA's with big, citrusy hops like citra, simcoe, cascacde, mosaic, etc. I love this yeast. Doesn't floc...

Well done. I have a Frigidaire I want to use as a fermenation chamber and a very similar controller. This is a very clean way to do it, hope I have the same panel.

Who's in? This guy.

They are standard 1/2" threaded fittings, as others have suggested go to bargainfittings.com to get the parts.

You might consider this kettle, cheap and decent for a 15 gallons. I have it and like it. http://www.homebrewing.org/2-Weld-15-gallon-SS-Brew-Pot_p_2756.html

I put this here instead of another thread that was already going. The discussion was around domed false bottoms used in 10 gallon Rubbermaid-type coolers. No matter what I did to mine, I got grain coming in underneath the FB. In another thread someone figured out a way to seal the false bottom...

I have on tap a brew with a very similar grain bill, but it is not an IPA. I was just enjoying the rich, malty deepness of it thinking "I really need to put together a hop-bursted PA or IPA with this grain bill, that would be awesome"! In my 5G batch I used .5lb crystal 80 and .25lb belgian...

Today I rigged an alternate solution up. I had a jaybird false bottom from Norcal, the kind you use in a keg so it's flat. I used stainless wire to attach it to the bottom of the domed fb to make a chamber. Only problem was the hole in the jaybird so I soldered a bit of ss screen on it. EDIT I...

Might have placed that order in that 2 day window where we lost the database and had to go to the backup. If so, that sucks. What grain did you order? I might be able to spare a bag.

Reviving an old thread...thanks for the part number. I might try this. It is not cheap however!