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For the very reason you mentioned I elected to forgo lagering in the fermenter. I only keg and do so following strict sanitation and oxygen avoidance practices. I'm not sure why I considered lagering in the fermenter, I guess I was experiencing a lazy moment. I may yet try that someday but I...

5 gallons of Pale Ale 2686 + 5 = 2691

Welcome to the community from Alabama.

Welcome to the community from Alabama

Welcome to the community. Malting your own grain is an even larger task than brewing. But you can be successful, just learn from your failures and make process adjustments as needed.

@Closet Fermenter I agree with Bobby M on removing the thermometer completely. I'm not a BIAB brewer however the stem of a thermometer is in the way of other task as well. I too use a quick read dip thermometer and find it much more useful. I do however have mounted stem thermometers on my HLT...

5 gal Watney's Stout clone 2,606.5 + 5 = 2,611.05

Thanks everyone for your explanations. I get it now. I have not explored the BIAB nor single vessel brewing. It intrigues me and when I downsize and sell my home I will probably sell my system with it. After that an all in one sounds good. For the immediate future I will stay with my 3V system...

I have been brewing all grain on a variety of different 3 vessel systems for over 30 years. But I have not done BIAB yet. But I'm getting to old to keep handling a mash run full of spent grain and left over wort. Additionally cleaning the spent grains out of the ports and crevices is getting old...

I am considering lagering a Modelo clone in the CF5 fermenter inside a fermentation fridge. It fermented under pressure with temperature control. I'm thinking I could dump the yeast and put the fermenter right in the fridge and lager it at 34 degrees for about 4 weeks. Does anyone have...

Welcome to the forum

@worlddivides I don't have an issue with residual Oxiclean/PBW because I do a double rinse with hot water then a starsan rinse to sanitize it. Hasn't failed me yet.

@bwible I'm a big fan of reds. Been brewing them a long long time. I use the kiss method and it seems to work for me. Keep It Simple Stupid. I won awards with mine back when I was paying people to drink my beer and tell me how good it was lol. But 2 row pale,caramel 20, Carmel 40 and a 1/4 lb...

I don't know from a scientific point of view if my practice is correct or not but my beers are fine and I've never had an adverse reaction to any of it. But I make a homemade version of PBW by adding 30% TSP to 70% Oxiclean. I use Sanke Sixtel kegs and never take them apart to clean and sanitize...

Welcome to the forum

I hear ya @Willy I too have 6 taps and my beer drinking hounds love sampling my creations. And my crew typically has a favorite they consume the most. My wife thinks I shouldn't have 6 beers on tap at one time. Silly woman, what does she know. She don't know there is usually one in a fermenter...

HB pale ale while watching football. I brew this beer 4 to 5 times per year and never get tired of it.

I find that aging meads require the yeast to be neutralized else it slowly with very little pressure continues to consume residual sweetness. All is not lost. Simply neutralize the yeast with Potassium sorbate and potassium metabisulphite. Allow it to work for 24 to 48 hours then back sweeten it...

Welcome to the madness from Alabama

Welcome to the community. Glad to have another professional join the forum. If I'm ever it up your way I would love to check out your beers. Looking forward to reading your post.