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I have 4 that I use now. No issues at all with them. I clean them with oxy-free and a soft rag if needed. My kids got a hold of one and used it for a soccer ball held up fine. I still use glass as well. Main reason is cause I have them. I do prefer the BB's just for the reason of not having...

Big fan of the no chill. Obviously OA temp is a huge factor in the time it takes to cool the wort. I leave mine in the boil kettle with the lid on to cool. I also seal it up with plastic wrap. Don't have to worry about infection everything is way to hot. Then just transfer to primary when the...

I wrapped my pot and lid with the silver coated bubble wrap. I lose less than a degree in an hour. I think it cost 15 dollars at the big box store and I have a lot left for future use. I also brew inside. When I do a heavier beer that doesn't fit in my kettle I do what you said and just dunk...

Couple things. You want to make it as airtight as possible. If you have layers of insulation plastic between them works well. You want a continuous run basically wrapped around the whole thing minus the door and fridge itself. You should also spray foam all your joints. If you have to much...

Do full 5 gallon batches on a glass cook top. Not sure of the btu but I bought a 1000w heat stick and can bring it from mash to boil in about 20 mins. Once boiling I can pull the heat stick and the stove can keep it boiling. I also have the kettle wrapped in the silver bubble wrap. As for the...

+ 5g kolsch =5131

+5 gallons kolsch +5 gallons rye IPA = 4487

I've tried several ways to add orange flavor. My favorite was using an orange tea. I used this in a wheat and turned out really good. Basically used the zest and squeezed the juice and pulp into a bit of water. Heated it up a bit let it sit and added it to the primary a few days into...

+ 5 gallons Brown Rye + 5 gallons IPA =3166.5

Just going with using ghosts using 1/2 pepper or so in the boil say for 10 mins is gonna be a decently hot beer if not a bit over the top. Half of pepper is gonna leave little flavor. If u put a raw pepper in early on the boil you will get pepper flavor but it will be a vegative flavor, not the...

Can't disagree with anything there. I went with 5 gallon BIAB for a few reasons. I wanted to be able to brew inside. Spend as minimal money as possible. Keep it as simple as possible. I had most of the equipment just had to buy a heating element cause my stove isn't the greatest. My HERMS is...

One of my favorites is in the summer, good IPA on the back deck around lunch time with the wife while the kids are running around in the yard. The other is in the winter any beer with the wife while the kids are taking their afternoon nap. For some reason both of those are relaxing to me.

Just to throw it on I have a single tier 3 vessel HERMS set up. I've been using it for about a year now. A couple months ago I put a quick BIAB setup together to use that as well. I mainly did it so I could brew inside during the winter and be able to brew when my wife isn't around to help with...

I think you will be in for a nice beer!!

Little torn between 1 and 2 but all of them are better than mine. I thought you already had the peppers, since your son is going to grow them if he can tell him to try growing the cumari peppers. These are one of my favorites. They are about the size of a corn kernel and about as hot as a...

I rinse them out after use. The day before or day of I give them a PBW soak and rinse. Then a shot of star San from the comatose and when done fill.

Never used the ghosts for beer, the hottest I've used was habaneros. You can impart different amounts of heat using the same amount of pepper depending when you put them in the boil. The longer in the boil the more heat will be boiled off. My last one I did I used 2 habaneros with 10 minutes...

I would say don't worry about the secondary. It will clear in the primary, less chance of infection and oxidation. As far as adding the zest to the primary like said most add it in the boil. I've never added it to the primary like you are saying I don't think it would hurt but not sure how much...

I chill mine outside and so far have no issues. Sometimes I throw an unused garbage over it if the wind is really blowing so it does not blow the lid off I had one outside 2 days ago it was in the teens and windy and it took about six hours to cool down to 60. When it was in the 30s I would...

^ Agree with this. I have also made teas out of oranges/other fruits and added to the primary couple days into fermentation or after fermentation has completed. But doing this will give a stronger flavor than putting the zest in at flameout.