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37 and started with Mr Beer in 2004 so nine years ago if that counts. Started 5 gallon extract batches five years ago and now do all grain BIAB. My almost five year old son helps me brew and his favorite thing to show people when they come over is the beer he brewed with dad. He'll be on this...

So batch one that I started this thread with has been dry hopped and transferred into the keg. I used the Belle saison yeast and it took my beer from 1.058 down to 1.005. I let the temp rise from 68 to about 75 over the two weeks it was in the fermenter. I brewed another batch this past weekend...

Why obviously is more better when talking efficiency? The key is to know what your efficiency is and find consistency. It comes down to scaling recipes and grain for your efficiency. You're not going to get a better beer with 90% efficiency than you would with lower efficiency if you adjust...

Brew the porter first. The IPA should be the fresher beer on Xmas.

Sounds like you've already fermented. If so, do not add water. You say you have a 1 gallon kit. How much beer did you put into your fermenter?

Sounds like fun. If anyone knows somebody looking for some craft brew from Denver area, let me know. I'll have some homebrew bottles in about a month.

I like the idea of throwing frozen water bottles in the kettle to cool it down. There hasn't been a problem with the plastic from the bottles melting has there? No plastic taste from out gassing or anything like that? I can't put my kettle in the sink to chill since it won't fit and I'm not...

I didn't notice any issues with the bucket or getting the lid off. There was no noticeable deforming of the bucket either. I had my airlock closed up with my blow off tube inserted and about eight layers of Saran Wrap covering the end. I've heard about the caving in of the jerry cans many use...

It's typical for those to disparage something when they don't understand it or know just enough to be dangerous. Plus God only knows what type of nonsense your buddy has read or been told about BIAB. I just did my first BIAB batch this past weekend. Not only did I do BIAB, I did no chill...

There's an image posted in post #1317 in the "Exploring no-chill brewing" thread.

I too have hated the chilling portion. And I don't want another piece of equipment like a plate or immersion chiller to clean either. Like I said in my original post, I'm lazy. I've got an 8 gallon pot and it won't fit in my sink so the other option is to lug it upstairs to the bathtub. No...

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I've got a Johnson Controls A19aat that is brand new and has never been used. I bought it probably three years ago to build a keezer and ended up building a kegerator instead and the temp control isn't needed now. These are $51 at Amazon. I'll give mine away for $30 plus $6 shipping. I can...

No offense Gnome but every year there's one side that lights it up early and by mid December they start to fade. Southampton is this year's team I'd bet. Yes, they did beat Liverpool but their other results are against the who's who of relegation bound clubs... West Brom, Sunderland, Norwich...

I just use a standard ale pail for fermenting. I'm at altitude and I boiled at 200 degrees. I didn't measure the temp when I transferred but I'm guessing it was around 170-180 degrees. It was still very hot. I was worried about the bucket deforming but from what I've read they are still stable...

I'm the epitome of a lazy brewer. After sifting through countless threads on here for BIAB and no-chill brewing, I pieced together a plan to brew 3 gallon BIAB batches on my stovetop, no-chill overnight in my basement and pitch the next day. With a 3 year old and a 4 year old, taking 6-7 hours...

What are guys doing for stations like ESPN and other essential cable channels? I keep waiting for a goo solution to stream from a browser to my tv but nothing I've seen thus far seems to do this. I need to be able to watch sports and the DIY Network. SWMBO needs Bravo and that crap... I...

The brats are sold here in Colorado Costco stores. They are locally made. The giardiniera recipe is from Jeff Mauro on food network. I cut the salt back a little for the first brine but otherwise I follow it pretty closely and it turns out awesome. Never lasts more than a few days.

I'd put zero faith in any article that has absolutely no quantifiable or scientific evidence quoted in it. His final argument is awesome. "Don't use simcoe cuz I said so! My research is based on one beer and I drew no logical connections therefore take what I say as gospel because I write a...

I heard an interview from a brewer in Oregon who dry hops "warm" to ensure he doesn't get any grassy notes. If you're brewing an IPA and fermenting in the low 60's to keep the esters out, any ideas what warm is for dry hopping? 70 degrees maybe?