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Absolutely, I'll post it all....can anyone tell me the easiest way to export a BeerSmith Recipe to xml? BeerTools has a cool button for it. I'll post the recipe, what I did and ho it turns out. I am planning to cover them loosely tomorrow with their lids.

I hope so....we'll see how it survives.

My dogs live upstairs. My basement is a dog-free zone and it'll only be wide open for about 2-days. It's cool to watch. The Brewing TV guys did an open ferment some time ago and I've always thought it'd be fun to try. I am a little edgy since the air is not still in that room, but I think...

Split batch of American Saison fermenting away. WLP670 (American Farmhouse) and WLP566 (Saison II) in the other. Both sitting tight at 73-75F 14 hours after pitch. Loose lids on top for first 9-hours then I switched to cheesecloth since I had krausen. Hoping to keep my Saison yeast happy.

So far my 70 IBU (Rager, BeerSmith), brewed with mostly Maris Otter is really balanced and drinkable. It would not raise an eyebrow as an IPA west of Missouri. In this case I did use Summit 28g FWH, 28g 1 min, 28g Dry-hop

I dream in stainless! My fingers are crossed! Timmy

Interesting...I'd have thought late in the boil would lend itself better to the fruit flavors/aromatics like Citra. My experience with Citra has been I like it in the dry-hop but was not crazy about the Pale Ale I did with it throughout the boil. It seemed to get a little catty on me. Thanks.

Use early in boil or use fresh Summit?

Summit, CTZ and Centennial in the dry-hop...Summit all the way through. Nice, dank aroma and flavor with just a little citrus. I do not get much tangerine or orange, but the CTZ could be dominating the finish. Planning to use a bunch of Summit and Citra at the end of a American...

BTW, now that I figured out how to jump between kegs and transfer carbonated beer......the mobile kegerator is a must-have. Good luck...I love it.

ek - Mine fit inside...BARELY. So, I hung it outside for space. I like the space and having the regulator easily accessible. I do not like having it hang off the back when I have to negotiate stairs.

I love the 1X6...upgrade to my dual-tap "coolerator" soon to follow.

"full port"? I am sure its obvious, but I am missing what that exactly tells me in a ball valve.

Cool...close enough. I am thinking next APA to only FWH and Whirlpool...

Out of curiosity, what were your hop additions? When & how much?

Makes sense. Just like some Simcoe and Citra can be catty. These smell great and are well packaged. Thanks!

Good to know. If I could figure out how to get the recipe out of BeerSmith in HTML, I'd post what I have so far. I used 1 oz Summit in FWH, 1 oz Magnum at 60 min; 1 oz Columbus, 1 oz NB just after flame-out and start of hot whirlpool; 1 oz Centennial & Summit at 15 min into whirlpool (just...

I just attacked an almost-all Maris Otter IPA with Summit at FWH and flame out in conjunction with Warrior at 60 min and Columbus, Northern Brewer near end of boil. At 6-days its a little green but delicious. Planning a 2:1:1 ratio of Columbus, Summit, Centennial in the dry-hop. So far no...

I knew it was setup dependent and I do not know exactly where my limitations are just yet. Are T valve hard to seal off at the 45 degree position?

OK....last question, T or L? I have a hard time believing that I need the T valve and I wonder it its hard to make sure it gets closed. I am thinking I have two March pumps, 3 kettles and my MT is fitted with an Autosparge. I also recirculate at flameout in my BK to whirlpool. I am ready...