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I have moved to the Greenville, SC area. Lots of breweries and a few LHBS, but no clubs so far. Anyone know of anything?

I copied this from my craigslist add because I am way too lazy to retype the same thing. I also have a bunch of pictures on the craigslist add here: https://greenville.craigslist.org/for/d/simpsonville-complete-all-grain/6904912231.html Feel free to PM me if there is something here you want...

Awesome, that is great to know. I guess I can start brewing as soon as everything gets here! I cannot wait to get a brew done on this system.

First, thanks to everyone in this thread for making it easier to pick the Spike System! I just placed my order for my 20 gallon system today. Looking forwards to doing a brew with this system in the next few weeks! I got most of the things that you all listed that would help, but for the life...

Have a few other people drink it as well, and maybe let it mellow for a few weeks. I had a batch a few batches ago that I thought was horrible. Tasted like cardboard and wet napkins. I was about to throw it away but a buddy that helped me brew asked me to bring it to his house to try it. I...

I generally try to keep 2 beers on tap, otherwise they disappear fairly quickly. We have friends over almost every weekend and they are the ones that also help me brew, so they always want to enjoy their labors! When it gets a bit colder I will probably do a brew every weekend to for 3 weeks to...

I know it has been a long time since I have posted but I just redid the BrewPi to make it a lot cleaner, and have connectors for everything so that moving it will be easier. Thought you all might like to see it. Here is the 6 pin connector that I used. It was like $5 from sparkfun and worked...

I know the pain. The only time I drive to Kroger is for brewing water. Its literally 20 feet from my apartment. lol.

This is what I do since the water in Atlanta is so terrible for brewing. I use distilled water then use the bru'n water sheet to build a water profile based on the beer I am brewing. I use distilled over RO for 2 reasons: 1) RO is not always available at the Kroger near me, and when it is its...

Hi all, I really hope that this has not been answer many times, but I have been following this thread for since it started on and off and didnt see this issue (I am sure I just missed it). Whenever my power goes on and off in the house (they are doing construction near me, so its maybe once a...

Hey all, I am moving from an area that had a very active homebrew club and I am hoping to keep up the homebrew meetings. I looked through this forum and the club section and did not see any clubs in the downtown area. I am moving to the East Atlanta area, and am very surprised there are no...

I forgot to even post up a picture, thanks for reviving the thread ten80.

You could leave it on. The freezer will stop when the outside reaches your desired temp, meaning the inside of the carboy/bucket will still be warmer.

The berliner I have on tap now was done with a kettle ferment. I mashed as usual, drained into the kettle, threw some grains on it. I covered it with the kettle lid and blasted some CO2 in there. I maintained the temp at about 110F using my propane burner. It took about 72 hours and I was down...

In all my beers (about 50?) I have only dumped one... and in all honesty I havent had the heart to dump it yet... I have been letting it age in the keg for months now... trying to see if the flavor will mellow.

LOL Not so much that I forgot about it for two years. That was an exaggeration, but it was sitting there for 2 years and every week I was like... ehhhhh, Ill take care of it next week. 104 weeks later and we have this! I actually moved it the week I took the picture to dump it.. and its still...

If its drinkable... it has to be called Eye of the Beerholder.

If you are into DIY and semi-computer savvy, check this thread out: https://www.homebrewtalk.com/showthread.php?t=466106 This is by far the best thing I have done for my brewing.

I always dry hop for 5-7 days after primary fermentation is done, maintaining temp based on yeast type, usually toward the warmer side of its zone. Once the 7 days are up, I cold crash for 48 hours at 40*. After the 48 hours, I rack to the keg and we are ready to drink the next week!

Dry hop it and then let it condition in the keg for a bit. I know you said you have limited space, but now might be the time to buy another keg! Let this one carb up a bit, then pull it out of the keezer and keep it in a temp stable room for a month to condition.